| Autor: |
Ravichandran, Ashwin Raj, Pugalenthi, Abarnasri, Devarasu, Darsani, Sujatha, Sujin John Bright, Radhakrishnan, Thirrunavukkarasu Ramasamy, Seshadri, Ganesh Prabhu |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2857 Issue 1, p1-9, 9p |
| Abstrakt: |
Pulse electric field (PEF) utilize short electric pulses to preserve the food. It is reasonable for preserving fluid and semi-fluid food sources, eliminating micro-organisms and delivering utilitarian constituents. PEF has not yet been utilized in Europe on modern scale despite the fact that it has been utilized in the US for squeezed orange juice and it has extensive potential for improving quality and taste of sanitized food varieties contrasted and conventional safeguarding strategies. Pulse electric field (PEF) processing is a unique, non-thermal preservation method that can possibly deliver food varieties with magnificent tangible and healthful quality and time span of usability. Higher intensity pulse electric field (HIPEF) process includes the pulse utilization of higher voltage (commonly 20 to 80 kV/cm) to food varieties put between 2 electrodes. PEF treatment is directed at surrounding, sub-encompassing, or marginally above surrounding temperature for under 1s, accomplished by numerous brief length pulses typically under 5 µs and energy loss because of warming of food sources just as bothersome changes in the tactile properties of the food is limited. PEF technique has been introduced as benefitable in contrast with, for instance, sterilization, as it removes microbes while better keeping up with the authentic flavor, tone, appearance, and the dietary profit of natural food. PEF technique includes the utilization of high voltage pulses to semi-solid or fluid food varieties positioned between two electrodes. Most PEF researches have concentrated in PEF treatment impact on the bacterial initiation of milk, dairy items, poultry products, juices and various fluid food sources. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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