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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.com/id/eprint/3069

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