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- Rastogi, N.K.
- Food reviews international 2003 v.19 no.3 pp. 229-251
- air; air drying; electric field; enzymes; food processing; microorganisms; nonthermal processing; osmotic treatment; pulsed electric fields; rehydration
- ... 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 ...
- Espachs-Barroso, Alexandre; Barbosa-Canovas, Gustavo V.; Martin-Belloso, Olga
- Food reviews international 2003 v.19 no.3 pp. 253-273
- electric field; enzyme activity; enzymes; flavor compounds; fruit juices; heat; microorganisms; models; nonthermal processing; pasteurization; physicochemical properties; pulsed electric fields; temperature; vitamins
- ... High-intensity pulsed electric fields (HIPEF) treatment is a nonthermal technology that has been studied in the last few years as an alternative to heat treatments. It consists of applying pulses of high electric field (kV/cm) during a short time (μsec or msec) at low or moderate temperature. Because of their properties, fruit juices are appropriate products to be processed by HIPEF. Studies on th ...