Pulsed electric fields: Processing system, microbial and enzyme inhibition, and shelf life extension of foods
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Date
2007
Journal Title
Journal ISSN
Volume Title
Publisher
Ieee-Inst Electrical Electronics Engineers Inc
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
Pulsed electric field (PEF) nonthermal food processing has been of growing interest owing to because of its excellent potential in providing consumers with microbiologically safe and fresh quality foods. Application of high-voltage electric fields at a certain level for a very short time by PEF not only inhibits pathogenic and spoilage microorganisms but also results in the retention of flavor, aroma, nutrients, and color of foods. This paper provides the most current information about PEF food processing. It reviews the systems for PEF processing and its effects on the inhibitions of microorganisms and enzymes and sensory and nutritional properties of foods. Regulatory issues of PEF processing are discussed as well.
Description
Keywords
enzyme inactivation, microbial inhibition, non-thermal process, pulsed electric field (PEF), shelf life
Journal or Series
Ieee Transactions on Plasma Science
WoS Q Value
Q3
Scopus Q Value
Q2
Volume
35
Issue
1
