Processing concepts based on high intensity electric field pulses

Emerging non-thermal food processing techniques are receiving considerable attention. This is because of their potential for quality and safety improvement of our food supply, for the ability to enhance conventional processing operations or to create alternative ones, as well as modify existing or n...

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Bibliographic Details
Published in:Trends in food science & technology 2001-03, Vol.12 (3-4), p.129-135
Main Authors: Knorr, Dietrich, Angersbach, Alexander, Eshtiaghi, Mohamed N, Heinz, Volker, Lee, Dong-Un
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
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Summary:Emerging non-thermal food processing techniques are receiving considerable attention. This is because of their potential for quality and safety improvement of our food supply, for the ability to enhance conventional processing operations or to create alternative ones, as well as modify existing or non-conventional raw materials, food constituents or processed foods. High intensity electric field pulse technology is one of the most advanced emerging non-thermal processing methods and is currently undergoing intensive scientific and developmental evaluation. The objectives of this review are to summarize and identify the key advantages of this emerging technology and to 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.
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(01)00069-3