ABOUT QUALITY OF PULSED ELECTRIC FIELDS PROCESSED MILK AND EGG PRODUCTS

  • R. Urazova Samarkand state university
Keywords: pulsed electric field, electroplasmolysis, treatment chamber, high voltage application, milk, egg products.

Abstract

The objective of this work was to review the quality of influence of pulsed electric field processed milk and egg products. The PEF-treatment as a nonthermal method, which allows to preserve the natural quality, color, and vitamin constituents of food products.This processing is based on electroplasmolysis phenomena. Applications of PEF in food processing are discussed. 

Author Biography

R. Urazova , Samarkand state university

PhD in biology, associate professor,  Department of Zoology

References

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Published
2021-04-02
How to Cite
Urazova , R. 2021. “ABOUT QUALITY OF PULSED ELECTRIC FIELDS PROCESSED MILK AND EGG PRODUCTS ”. EurasianUnionScientists 2 (2(83), 13-16. https://archive.euroasia-science.ru/index.php/Euroasia/article/view/580.