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HIGH-VOLTAGE ELECTRICAL PULSES TO CONSERVATION FOOD AND MEDICAL STERILIZATION
Daniel Sosa : Monograph linked to the conference by Prof. Eng J Alejandro Segura, University Nacional de Quilmes - Argentina on "Application of electrical impedance tomography as a sensor in heating food ómhico fluids with particles "of May 2 2006.
ABSTRACT
The conservation of food seeking inactivation of pathogenicmicroorganisms and degrading action
on food. That is the common point with sterilization care, allowing the study of the feasibility in implementing food preservation techniques such as techniques medical sterilization. Here we look at the case of implementing a technique that uses high-voltage electrical pulse.
Keywords: Conservation, high electric pulses intensity, hospital wastemanagement, sterilization.

I. INTRODUCTION
Begin by presenting the points to consider in food preservation, for it will mention the
main characteristics of the food and which of these is affecting their conservation. Commented that there unconventional techniques and food storage discussed in more detail a technique for preserving high voltage used as the beginning of inactivation.
Wenote as implemented and that food can used in this technique. Continue to raise the use of
different sterilization techniques for waste treatment hospital and sterilization of medical instruments.
Concluding comments about the viability of this food preservation technique for the treatment of
waste and sterilization of medical instruments.

II. FOOD STORAGE AT INDUSTRIAL

Our foodsare of biological origin and precisely this nature the cause of development of a series of transformations that not only change their features original but come to producing its deterioration. For prevention of deterioration of plant and animal tissues are presents a difficult task, dual task, one must not only preserve food for your use but it also exclude the other natural forces thatdegrade it. Changes may occur in food are of no biochemical microbial or microbial changes, the main reasons being: physical, chemical or enzymatic, intervening in the deterioration of foods simultaneously.
In food preservation is generally bet inactivation or control of microorganisms, which are
main factors of decomposition. Now the fact halt the growth of microorganisms necessarilyprevent decomposition. In developing microbial flora of certain factors influencing food composition such as: Potential Hydrogen (PH), water needs, potential oxidation - reduction this
influences the type of microorganisms that can develop according to their requirements in oxygen and / or toxicity, Inhibitors are molecules that have a power bacteriostatic and / or bactericidal, Temperature isone of the most important for their impact on growth microorganisms. Conservation procedures seeking food:
• Prevent or delay: microbial activity , decomposition of food, destroying or inactivating the enzymes, preventing and delaying the purely chemical reactions, preventing
oxidation using antioxidants.
• Prevent injury from insects, rodents, causes mechanical.

B. Emergingtechnologies in food preservation The non-thermal methods of food preservation
are under investigation to evaluate its potential as a alternative or complementary process to the methods traditional food preservation. Traditionally most canned foods are processed subjected to heat food at high temperatures, treatment during this time of great energy is transmitted food, it can cause adversereactions as the formation of byproducts.
During the non-thermal processing, temperature food is kept below the temperature commonly used in thermal processing and is expected to non-thermal processing for the vitamins, nutrients
essential and aroma is unchanged or that these are minimum, these procedures use less and thermal energy. Techniques used are high hydrostatic pressure,...
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