Professional Documents
Culture Documents
CHAPTER 7
CONCLUSION
7.1
SUMMARY
The aim of the present study was to explore the potential of PEF as
an emerging non-thermal method for liquid food preservation. The efficiency
of the process is dependent on a number of parameters unique to the
technology. The effect of the process, product and microbial parameters were
established by Finite Element Analysis and validated with experimentation.
The conclusions arrived at each step are elaborated below by highlighting the
salient findings.
7.2
CONCLUSIONS
7.2.1
127
7.2.2
The FEM model of the bacterial cell was used for estimating the
dependence of Ec on product factors, process factors and microbial factors etc.
by modeling the treatment chamber varying the liquid mediums.
128
Nearly 25%
Fat acts as an insulator and thus the milk with higher fat
content requires higher field.
7.2.3
129
130
7.2.4
131
7.2.5
132
counting the colony forming units. Thus, diagnosis of serious diseases can be
made accurate, since this meter finds the exact number of bacterial colonies.
7.3
133