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Application of high-intensity pulsed electrical fields in food processing.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3069/
FRI-02-03
 
Title Application of high-intensity pulsed electrical fields in food processing.
 
Creator Rastogi, N. K.
 
Subject 05 Processing and Engineering
 
Description 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.
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3069/1/Food_Reviews_International_19%283%29_2003_229-.pdf
Rastogi, N. K. (2003) Application of high-intensity pulsed electrical fields in food processing. Food Reviews International, 19 (3). pp. 229-251.