Processing concepts based on high intensity electric field pulses

Citation
D. Knorr et al., Processing concepts based on high intensity electric field pulses, TRENDS FOOD, 12(3-4), 2001, pp. 129-135
Citations number
31
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
TRENDS IN FOOD SCIENCE & TECHNOLOGY
ISSN journal
0924-2244 → ACNP
Volume
12
Issue
3-4
Year of publication
2001
Pages
129 - 135
Database
ISI
SICI code
0924-2244(200103/04)12:3-4<129:PCBOHI>2.0.ZU;2-M
Abstract
Emerging non-thermal food processing techniques are receiving considerable attention. This is because of their potential for quality and safety improv ement of our food supply, for the ability to enhance conventional processin g operations or to create alternative ones, as well as modify existing or n on-conventional raw materials, food constituents or processed foods. High i ntensity electric field pulse technology is one of the most advanced emergi ng non-thermal processing methods and is currently undergoing intensive sci entific and developmental evaluation. The objectives of this review are to summarize and identify the key advantages of this emerging technology and t o convert it into optimum use. Those attempts are a combination of research on a kinetic basis and on a cellular level and the subsequent transfer of the knowledge gained into pilot scale. (C) 2001 Published by Elsevier Scien ce Ltd.