Conservación de alimentos por campos eléctricos pulsados de alto voltaje
DOI:
https://doi.org/10.17533/udea.vitae.660Abstract
Se presenta una revisión bibliográfica sobre la utilización de campos eléctricos de alta intensidad (CEAI) en la conservación de alimentos; se detallan los mecanismos de acción de lo CEAI para inactivar microorganismos, ilustrando las variables más importantes en el proceso y la tecnología necesaria para la generación de pulsos de muy corta duración y alta intensidad del orden de microsegundos y KV/cm; se da una mirada general al estado del arte de esa tecnología y sus posibilidades de implementación en Colombia, teniendo en cuenta la capacidad tecnológica local.Downloads
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