Pulsed Electric Field Technology in Food Processing Industry-A Review
Journal: International Journal of Science and Research (IJSR) (Vol.3, No. 7)Publication Date: 2014-07-05
Authors : Kirthy Reddy M; Penchalaraju M;
Page : 1144-1149
Keywords : Pulsed electric field; Electroporation; Electro permeabilization; Compression chamber;
Abstract
Pulsed electric field (PEF) processing is a non-thermal method of food preservation. The basic principle of the PEF technology is the application of short pulses of high electric fields with duration of micro seconds micro- to milliseconds and intensity in the order of 10- 80 kV/cm. In this paper application of PEF in different food processing industries and the effect of PEF on microorganisms, enzymes, proteins, fats and emulsions, pigments are reviewed.
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