Efecto de la pasteurización por calentamiento óhmico en las características fisicoquímicas y microbiológicas de cerveza

ilustraciones, fotografías, gráficas, tablas

Autores:: Bernal Chia, Orlando

Tipo de recurso:

Fecha de publicación:: 2022

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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dc.title.spa.fl_str_mv	Efecto de la pasteurización por calentamiento óhmico en las características fisicoquímicas y microbiológicas de cerveza
dc.title.translated.eng.fl_str_mv	Effect of ohmic heating pasteurization on physicochemical and microbiological characteristics of beer
title	Efecto de la pasteurización por calentamiento óhmico en las características fisicoquímicas y microbiológicas de cerveza
spellingShingle	Efecto de la pasteurización por calentamiento óhmico en las características fisicoquímicas y microbiológicas de cerveza 620 - Ingeniería y operaciones afines::629 - Otras ramas de la ingeniería Cervezas Tratamiento térmico Propiedades fisicoquímicas beers heat treatment chemicophysical properties Calentamiento óhmico Estabilidad microbiológica cerveza Electrodos Vida útil Metales en cerveza Ohmic heating Microbiological stability beer Electrodes Shelf life Metals in beer
title_short	Efecto de la pasteurización por calentamiento óhmico en las características fisicoquímicas y microbiológicas de cerveza
title_full	Efecto de la pasteurización por calentamiento óhmico en las características fisicoquímicas y microbiológicas de cerveza
title_fullStr	Efecto de la pasteurización por calentamiento óhmico en las características fisicoquímicas y microbiológicas de cerveza
title_full_unstemmed	Efecto de la pasteurización por calentamiento óhmico en las características fisicoquímicas y microbiológicas de cerveza
title_sort	Efecto de la pasteurización por calentamiento óhmico en las características fisicoquímicas y microbiológicas de cerveza
dc.creator.fl_str_mv	Bernal Chia, Orlando
dc.contributor.advisor.spa.fl_str_mv	Gutiérrez Álvarez, Luis Felipe
dc.contributor.author.spa.fl_str_mv	Bernal Chia, Orlando
dc.subject.ddc.spa.fl_str_mv	620 - Ingeniería y operaciones afines::629 - Otras ramas de la ingeniería
topic	620 - Ingeniería y operaciones afines::629 - Otras ramas de la ingeniería Cervezas Tratamiento térmico Propiedades fisicoquímicas beers heat treatment chemicophysical properties Calentamiento óhmico Estabilidad microbiológica cerveza Electrodos Vida útil Metales en cerveza Ohmic heating Microbiological stability beer Electrodes Shelf life Metals in beer
dc.subject.agrovoc.spa.fl_str_mv	Cervezas Tratamiento térmico Propiedades fisicoquímicas
dc.subject.agrovoc.eng.fl_str_mv	beers heat treatment chemicophysical properties
dc.subject.proposal.spa.fl_str_mv	Calentamiento óhmico Estabilidad microbiológica cerveza Electrodos Vida útil Metales en cerveza
dc.subject.proposal.eng.fl_str_mv	Ohmic heating Microbiological stability beer Electrodes Shelf life Metals in beer
description	ilustraciones, fotografías, gráficas, tablas
publishDate	2022
dc.date.issued.none.fl_str_mv	2022
dc.date.accessioned.none.fl_str_mv	2023-02-06T18:26:40Z
dc.date.available.none.fl_str_mv	2023-02-06T18:26:40Z
dc.type.spa.fl_str_mv	Trabajo de grado - Maestría
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/masterThesis
dc.type.version.spa.fl_str_mv	info:eu-repo/semantics/acceptedVersion
dc.type.content.spa.fl_str_mv	Text
dc.type.redcol.spa.fl_str_mv	http://purl.org/redcol/resource_type/TM
status_str	acceptedVersion
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dc.identifier.instname.spa.fl_str_mv	Universidad Nacional de Colombia
dc.identifier.reponame.spa.fl_str_mv	Repositorio Institucional Universidad Nacional de Colombia
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url	https://repositorio.unal.edu.co/handle/unal/83323 https://repositorio.unal.edu.co/
identifier_str_mv	Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia
dc.language.iso.spa.fl_str_mv	spa
language	spa
dc.relation.indexed.spa.fl_str_mv	Agrosavia Agrovoc
dc.relation.references.spa.fl_str_mv	Aguilar-Machado D, Morales-Oyervides L, Contreras-Esquivel JC, Aguilar C, Méndez-Zavala A, Raso J, et al. Effect of ohmic heating processing conditions on color stability of fungal pigments. Food Sci Technol Int. 2017;23(4):338–48. A.M. Assiry, M.H. Gaily, M. Alsamee, A. S. (2010). 2010 - Electrical conductivity of seawater during ohmic heating (pp. 9–17). Alcázar, A., Pablos, F., Martín, M. J., & González, A. G. (2002). Multivariate characterisation of beers according to their mineral content. Talanta, 57(1), 45–52. https://doi.org/10.1016/S0039-9140(01)00670-1 Anderson, H. E., Santos, I. C., Hildenbrand, Z. L., & Schug, K. A. (2019). A review of the analytical methods used for beer ingredient and finished product analysis and quality control. Analytica Chimica Acta, 1085, 1–20. https://doi.org/10.1016/j.aca.2019.07.061 Achir N, Dhuique-Mayer C, Hadjal T, Madani K, Pain JP, Dornier M. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile. Innov Food Sci Emerg Technol [Internet]. 2016;33:397–404. Available from: http://dx.doi.org/10.1016/j.ifset.2015.11.002 Barsotti, L., & Cheftel, J. C. (1999). Food processing by pulsed electric fields. II. Biological aspects. In Food Reviews International (Vol. 15, Issue 2). https://doi.org/10.1080/87559129909541186 Bhuvaneswari, E., & Anandharamakrishnan, C. (2014). Heat transfer analysis of pasteurization of bottled beer in a tunnel pasteurizer using computational fluid dynamics. Innovative Food Science and Emerging Technologies, 23, 156–163. https://doi.org/10.1016/j.ifset.2014.03.004 Boye, J., & Arcand, Y. (2012). Green Technologies in Food Production and Processing (Google eBook). https://doi.org/10.1007/978-1-4614-1587-9 Buzrul, S. (2007). A suitable model of microbial survival curves for beer pasteurization. LWT - Food Science and Technology, 40(8), 1330–1336. https://doi.org/10.1016/j.lwt.2006.10.005 Chacha JS, Zhang L, Ofoedu CE, Suleiman RA, Dotto JM, Roobab U, et al. Revisiting non-thermal food processing and preservation methods—action mechanisms, pros and cons: A technological update (2016–2021). Foods. 2021;10(6). Cho W Il, Yi JY, Chung MS. Pasteurization of fermented red pepper paste by ohmic heating. Innov Food Sci Emerg Technol [Internet]. 2016;34:180–6. Available from: http://dx.doi.org/10.1016/j.ifset.2016.01.015 Evrendilek GA, Li S, Dantzer WR, Zhang QH. Pulsed electric field processing of beer: Microbial, sensory, and quality analyses. J Food Sci. 2004;69(8). Gad A, Jayaram SH. Processing of carbonated beer by pulsed electric fields. IEEE Trans Ind Appl. 2015;51(6):4759–65. Guyot-Declerck, C., Fran, N., Ritter, C., Govaerts, B., & Collin, S. (2005). Influence of pH and ageing on beer organoleptic properties. A sensory analysis based on AEDA data. Food Quality and Preference, 16(2), 157–162. https://doi.org/10.1016/j.foodqual.2004.04.007 Harrison, M. a. (2009). Beer / Brewing. Applied Microbiology: Agro/Food \| Beer/Brewing, 23–33. https://doi.org/10.1016/B978-012373944-5.00117-6 Hill, A. E. (2009). Microbiological stability of beer. In Beer. Elsevier Inc. https://doi.org/10.1016/B978-0-12-669201-3.00005-1 Horn CS, Franke M, Blakemore FB, Stannek W. Modelling and simulation of pasteurization and staling effects during tunnel pasteurization of bottled beer. Food Bioprod Process Trans Inst Chem Eng Part C. 1997;75(1):23–33. Hosain Darvishi, Mohammad Hadi Khostaghaza, N. G. (2013). 2013 - Ohmic heating of pomegranate juice electrical conductivity and pH change (pp. 101–108). Icier, F. (2012). Novel Thermal and Non-Thermal Technologies for Fluid Foods. In Novel Thermal and Non-Thermal Technologies for Fluid Foods. Elsevier Inc. https://doi.org/10.1016/B978-0-12-381470-8.00003-7 Knirsch, M. C., Alves dos Santos, C., Martins de Oliveira Soares Vicente, A. A., & Vessoni Penna, T. C. (2010). Ohmic heating - a review. Trends in Food Science and Technology, 21, 436–441. https://doi.org/10.1016/j.tifs.2010.06.003 Lyng, J. G., & McKenna, B. M. (2011). Ohmic Heating of Foods. Alternatives to Conventional Food Processing, 10, 307–340. M J Edney and M S Izydorczyk. (2003). Malt Types and Products. Malt Types and Products Chemistry of Malting, 3671–3677. Menz, G., Aldred, P., & Vriesekoop, F. (2009). Pathogens in Beer. School of Science and Engineering, 403–413. Norouzi S, Fadavi A, Darvishi H. The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors. J Food Eng [Internet]. 2021;291(July 2020):110242. Available from: https://doi.org/10.1016/j.jfoodeng.2020.110242 Nothaft, a. (2003). Beers - Microbreweries. BEERS/Microbreweries, 21(1), 448–451. https://doi.org/10.1080/08873630309478266 Osaili, T. M. (2012). Developments in the Thermal Processing of Food. Progress in Food Preservation, 211–230. https://doi.org/10.1002/9781119962045.ch10 Pandrangi, S., & Balasubramaniam, V. (2005). Emerging Technologies for Food Processing. In Emerging Technologies for Food Processing (Second Edi). Elsevier Ltd. https://doi.org/10.1016/B978-012676757-5/50004-9 Pohl P. Metals in beer [Internet]. Beer in Health and Disease Prevention. Elsevier Inc.; 2008. 349–358 p. Available from: http://dx.doi.org/10.1016/B978-0-12-373891-2.00033-X Ramaswamy, R., & Sastry, S. K. (2015). Ohmic Heating of Foods Fact Sheet for Food Processors. Agricultural Administration, 4–6. Sakr, M., & Liu, S. (2014). A comprehensive review on applications of ohmic heating (OH). Renewable and Sustainable Energy Reviews, 39, 262–269. https://doi.org/10.1016/j.rser.2014.07.061 Samaranayake CP, Sastry SK. Electrode and pH effects on electrochemical reactions during ohmic heating. J Electroanal Chem. 2005;577(1):125–35. Stankovic, V. B. V. and M. Z. (2003). Herbs Used in Alcoholic Drinks ´. HERBS/Herbs Used in Alcoholic Drinks, 3098–3107. https://doi.org/10.1016/b0-12-227055-x/00595-2 Silva FVM, Gibbs PA, Nuñez H, Almonacid S, Simpson R. Thermal Processes: Pasteurization. Encycl Food Microbiol Second Ed. 2014;3:577–95. Toepfl, S., Siemer, C., Saldaña-Navarro, G., & Heinz, V. (2014). Overview of Pulsed Electric Fields Processing for Food. Emerging Technologies for Food Processing, 93–114. https://doi.org/10.1016/B978-0-12-411479-1.00006-1 Yang N, Huang K, Lyu C, Wang J. Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review. Food Control [Internet]. 2016;61:28–38. Available from: http://dx.doi.org/10.1016/j.foodcont.2015.09.022 Walkling-Ribeiro, M., Rodríguez-González, O., Jayaram, S. H., & Griffiths, M. W. (2011). Processing temperature, alcohol and carbonation levels and their impact on pulsed electric fields (PEF) mitigation of selected characteristic microorganisms in beer. Food Research International, 44, 2524–2533. https://doi.org/10.1016/j.foodres.2011.01.046 Wang R, Farid MM. Corrosion and health aspects in ohmic cooking of beef meat patties. J Food Eng [Internet]. 2015;146:17–22. Available from: http://dx.doi.org/10.1016/j.jfoodeng.2014.08.011
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dc.rights.license.spa.fl_str_mv	Atribución-NoComercial-SinDerivadas 4.0 Internacional
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dc.format.extent.spa.fl_str_mv	xiii, 66 páginas
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dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia
dc.publisher.program.spa.fl_str_mv	Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.publisher.faculty.spa.fl_str_mv	Facultad de Ciencias Agrarias
dc.publisher.place.spa.fl_str_mv	Bogotá, Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Bogotá
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spelling	Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Gutiérrez Álvarez, Luis Felipe5a784f969d5441ba88ad15c8f2fb81a2Bernal Chia, Orlandof48d1e6f3658d8f77679a408f404230b2023-02-06T18:26:40Z2023-02-06T18:26:40Z2022https://repositorio.unal.edu.co/handle/unal/83323Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografías, gráficas, tablasEn este documento se presenta el efecto del calentamiento óhmico en cerveza como método de preservación. La cerveza fue sometida a dos tratamientos independientes, el primero sin enfriamiento (T1) y el segundo con enfriamiento (T2), estos tratamientos se compararon con pasteurización convencional. Para ambos tratamientos se evaluaron las propiedades microbiológicas y fisicoquímicas de la cerveza, al igual que el análisis de superficie de los electrodos del calentador óhmico. El tratamiento T1 afecto significativamente el color, el contenido de hierro, cobre y plomo (P<0.05), respecto a los parámetros de acidez, pH, cenizas y zinc no se evidencio efecto significativo en los dos tratamientos (P>0.05). Para ambos tratamientos se logró una disminución microbiológica significativa de 2 unidades logarítmicas para Candida albicans y de 1.5 unidades logarítmicas para Lactobacillus acidophilus. El análisis SEM realizado a los electrodos permitió evidenciar corrosión después de los tratamientos, corrosión confirmada con el análisis composicional (EDX). La vida útil de cerveza sin carbonatación fue de 20 días debido a cambio en el color de la cerveza, los parámetros de acidez y carga microbiológica fue estable durante 20 días. (Texto tomado de la fuente).This paper presents the effect of ohmic heating on beer as a preservation method. Beer was subjected to two independent treatments, the first without cooling (T1) and the second with cooling (T2), these treatments were compared with conventional pasteurization. For both treatments, the microbiological and physicochemical properties of the beer were evaluated, as well as the surface analysis of the ohmic heater electrodes. The T1 treatment significantly affected the color, iron, copper and lead content (P<0.05); with respect to the parameters of acidity, pH, ash and zinc, there was no significant effect in the two treatments (P>0.05). For both treatments a significant microbiological decrease of 2 log units for Candida Albicans and 1.5 log units for Lactobacillus Acidophilus was achieved. SEM analysis of the electrodes revealed corrosion after the treatments, corrosion confirmed by compositional analysis (EDX). The shelf life of beer without carbonation was 20 days due to a change in the color of the beer; the acidity and microbiological load parameters were stable for 20 days.Contiene texto en inglésMaestríaMagíster en Ciencia y Tecnología de AlimentosProcesamiento de alimentosxiii, 66 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosFacultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá620 - Ingeniería y operaciones afines::629 - Otras ramas de la ingenieríaCervezasTratamiento térmicoPropiedades fisicoquímicasbeersheat treatmentchemicophysical propertiesCalentamiento óhmicoEstabilidad microbiológica cervezaElectrodosVida útilMetales en cervezaOhmic heatingMicrobiological stability beerElectrodesShelf lifeMetals in beerEfecto de la pasteurización por calentamiento óhmico en las características fisicoquímicas y microbiológicas de cervezaEffect of ohmic heating pasteurization on physicochemical and microbiological characteristics of beerTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAgrosaviaAgrovocAguilar-Machado D, Morales-Oyervides L, Contreras-Esquivel JC, Aguilar C, Méndez-Zavala A, Raso J, et al. Effect of ohmic heating processing conditions on color stability of fungal pigments. Food Sci Technol Int. 2017;23(4):338–48.A.M. Assiry, M.H. Gaily, M. Alsamee, A. S. (2010). 2010 - Electrical conductivity of seawater during ohmic heating (pp. 9–17).Alcázar, A., Pablos, F., Martín, M. J., & González, A. G. (2002). Multivariate characterisation of beers according to their mineral content. Talanta, 57(1), 45–52. https://doi.org/10.1016/S0039-9140(01)00670-1Anderson, H. E., Santos, I. C., Hildenbrand, Z. L., & Schug, K. A. (2019). A review of the analytical methods used for beer ingredient and finished product analysis and quality control. Analytica Chimica Acta, 1085, 1–20. https://doi.org/10.1016/j.aca.2019.07.061Achir N, Dhuique-Mayer C, Hadjal T, Madani K, Pain JP, Dornier M. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile. Innov Food Sci Emerg Technol [Internet]. 2016;33:397–404. Available from: http://dx.doi.org/10.1016/j.ifset.2015.11.002Barsotti, L., & Cheftel, J. C. (1999). Food processing by pulsed electric fields. II. Biological aspects. In Food Reviews International (Vol. 15, Issue 2). https://doi.org/10.1080/87559129909541186Bhuvaneswari, E., & Anandharamakrishnan, C. (2014). Heat transfer analysis of pasteurization of bottled beer in a tunnel pasteurizer using computational fluid dynamics. Innovative Food Science and Emerging Technologies, 23, 156–163. https://doi.org/10.1016/j.ifset.2014.03.004Boye, J., & Arcand, Y. (2012). Green Technologies in Food Production and Processing (Google eBook). https://doi.org/10.1007/978-1-4614-1587-9Buzrul, S. (2007). A suitable model of microbial survival curves for beer pasteurization. LWT - Food Science and Technology, 40(8), 1330–1336. https://doi.org/10.1016/j.lwt.2006.10.005Chacha JS, Zhang L, Ofoedu CE, Suleiman RA, Dotto JM, Roobab U, et al. Revisiting non-thermal food processing and preservation methods—action mechanisms, pros and cons: A technological update (2016–2021). Foods. 2021;10(6).Cho W Il, Yi JY, Chung MS. Pasteurization of fermented red pepper paste by ohmic heating. Innov Food Sci Emerg Technol [Internet]. 2016;34:180–6. Available from: http://dx.doi.org/10.1016/j.ifset.2016.01.015Evrendilek GA, Li S, Dantzer WR, Zhang QH. Pulsed electric field processing of beer: Microbial, sensory, and quality analyses. J Food Sci. 2004;69(8).Gad A, Jayaram SH. Processing of carbonated beer by pulsed electric fields. IEEE Trans Ind Appl. 2015;51(6):4759–65.Guyot-Declerck, C., Fran, N., Ritter, C., Govaerts, B., & Collin, S. (2005). Influence of pH and ageing on beer organoleptic properties. A sensory analysis based on AEDA data. Food Quality and Preference, 16(2), 157–162. https://doi.org/10.1016/j.foodqual.2004.04.007Harrison, M. a. (2009). Beer / Brewing. Applied Microbiology: Agro/Food \| Beer/Brewing, 23–33. https://doi.org/10.1016/B978-012373944-5.00117-6Hill, A. E. (2009). Microbiological stability of beer. In Beer. Elsevier Inc. https://doi.org/10.1016/B978-0-12-669201-3.00005-1Horn CS, Franke M, Blakemore FB, Stannek W. Modelling and simulation of pasteurization and staling effects during tunnel pasteurization of bottled beer. Food Bioprod Process Trans Inst Chem Eng Part C. 1997;75(1):23–33.Hosain Darvishi, Mohammad Hadi Khostaghaza, N. G. (2013). 2013 - Ohmic heating of pomegranate juice electrical conductivity and pH change (pp. 101–108).Icier, F. (2012). Novel Thermal and Non-Thermal Technologies for Fluid Foods. In Novel Thermal and Non-Thermal Technologies for Fluid Foods. Elsevier Inc. https://doi.org/10.1016/B978-0-12-381470-8.00003-7Knirsch, M. C., Alves dos Santos, C., Martins de Oliveira Soares Vicente, A. A., & Vessoni Penna, T. C. (2010). Ohmic heating - a review. Trends in Food Science and Technology, 21, 436–441. https://doi.org/10.1016/j.tifs.2010.06.003Lyng, J. G., & McKenna, B. M. (2011). Ohmic Heating of Foods. Alternatives to Conventional Food Processing, 10, 307–340.M J Edney and M S Izydorczyk. (2003). Malt Types and Products. Malt Types and Products Chemistry of Malting, 3671–3677.Menz, G., Aldred, P., & Vriesekoop, F. (2009). Pathogens in Beer. School of Science and Engineering, 403–413.Norouzi S, Fadavi A, Darvishi H. The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors. J Food Eng [Internet]. 2021;291(July 2020):110242. Available from: https://doi.org/10.1016/j.jfoodeng.2020.110242Nothaft, a. (2003). Beers - Microbreweries. BEERS/Microbreweries, 21(1), 448–451. https://doi.org/10.1080/08873630309478266Osaili, T. M. (2012). Developments in the Thermal Processing of Food. Progress in Food Preservation, 211–230. https://doi.org/10.1002/9781119962045.ch10Pandrangi, S., & Balasubramaniam, V. (2005). Emerging Technologies for Food Processing. In Emerging Technologies for Food Processing (Second Edi). Elsevier Ltd. https://doi.org/10.1016/B978-012676757-5/50004-9Pohl P. Metals in beer [Internet]. Beer in Health and Disease Prevention. Elsevier Inc.; 2008. 349–358 p. Available from: http://dx.doi.org/10.1016/B978-0-12-373891-2.00033-XRamaswamy, R., & Sastry, S. K. (2015). Ohmic Heating of Foods Fact Sheet for Food Processors. Agricultural Administration, 4–6.Sakr, M., & Liu, S. (2014). A comprehensive review on applications of ohmic heating (OH). Renewable and Sustainable Energy Reviews, 39, 262–269. https://doi.org/10.1016/j.rser.2014.07.061Samaranayake CP, Sastry SK. Electrode and pH effects on electrochemical reactions during ohmic heating. J Electroanal Chem. 2005;577(1):125–35.Stankovic, V. B. V. and M. Z. (2003). Herbs Used in Alcoholic Drinks ´. HERBS/Herbs Used in Alcoholic Drinks, 3098–3107. https://doi.org/10.1016/b0-12-227055-x/00595-2Silva FVM, Gibbs PA, Nuñez H, Almonacid S, Simpson R. Thermal Processes: Pasteurization. Encycl Food Microbiol Second Ed. 2014;3:577–95.Toepfl, S., Siemer, C., Saldaña-Navarro, G., & Heinz, V. (2014). Overview of Pulsed Electric Fields Processing for Food. Emerging Technologies for Food Processing, 93–114. https://doi.org/10.1016/B978-0-12-411479-1.00006-1Yang N, Huang K, Lyu C, Wang J. Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review. Food Control [Internet]. 2016;61:28–38. Available from: http://dx.doi.org/10.1016/j.foodcont.2015.09.022Walkling-Ribeiro, M., Rodríguez-González, O., Jayaram, S. H., & Griffiths, M. W. (2011). Processing temperature, alcohol and carbonation levels and their impact on pulsed electric fields (PEF) mitigation of selected characteristic microorganisms in beer. Food Research International, 44, 2524–2533. https://doi.org/10.1016/j.foodres.2011.01.046Wang R, Farid MM. Corrosion and health aspects in ohmic cooking of beef meat patties. J Food Eng [Internet]. 2015;146:17–22. Available from: http://dx.doi.org/10.1016/j.jfoodeng.2014.08.011EstudiantesInvestigadoresMaestrosPúblico generalReceptores de fondos federales y solicitantesLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/83323/3/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD53ORIGINAL1026550532.2023.pdf.pdf1026550532.2023.pdf.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf1991363https://repositorio.unal.edu.co/bitstream/unal/83323/4/1026550532.2023.pdf.pdf2764cc03bdd06404aa40c3ced7589dc9MD54THUMBNAIL1026550532.2023.pdf.pdf.jpg1026550532.2023.pdf.pdf.jpgGenerated Thumbnailimage/jpeg5443https://repositorio.unal.edu.co/bitstream/unal/83323/5/1026550532.2023.pdf.pdf.jpg8c3feab8bb1fae9659d5382948d3473bMD55unal/83323oai:repositorio.unal.edu.co:unal/833232024-08-17 23:12:57.25Repositorio Institucional Universidad Nacional de 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