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Application of high-intensity pulsed electrical fields in food processing.
Rastogi, N. K. (2003) Application of high-intensity pulsed electrical fields in food processing. Food Reviews International, 19 (3). pp. 229-251.
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Abstract
High-intensity pulsed electric fields (HIPEF) treatment is gaining popularity as a nonthermal processing technology due to its instant penetration characteristics and short processing time. It is evolving as a potential alternative to other thermal and chemical unit operations in food processing. In recent years, numerous research groups have demonstrated the possibility of inactivation of a range of microorganisms and food quality-related enzymes. This article focuses on the potential to use the HIPEF treatment as a preservation technology and as an adjunct to other processing steps, such as extraction, osmotic dehydration, air dehydration, and rehydration.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | High intensity pulsed electric field; Nonthermal processing; Food processing; Pulsed electric field. |
| Subjects: | 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Food Engineering |
| Depositing User: | Users 197 not found. |
| Date Deposited: | 10 Aug 2011 11:05 |
| Last Modified: | 28 Dec 2011 09:42 |
| URI: | http://ir.cftri.res.in/id/eprint/3069 |
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