Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields

Autor:	Alexandre Espachs-Barroso, Gustavo V. Barbosa-Cánovas, Olga Martín-Belloso
Rok vydání:	2003
Předmět:	chemistry.chemical_classification education.field_of_study Chemistry General Chemical Engineering High intensity Population Organoleptic Pasteurization law.invention Enzyme law Electric field Fruit juice Food science education Flavor Food Science
Zdroj:	Food Reviews International. 19:253-273
ISSN:	1525-6103 8755-9129
DOI:	10.1081/fri-120023479
Popis:	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 the effects of HIPEF on microorganisms show that this treatment destroys microorganisms at levels of heat pasteurization with lower destruction of vitamins, flavor compounds, and other micronutrients. The majority of enzymes that are responsible for adverse biological reactions in fruit juices are inactivated by HIPEF. The effects of HIPEF, as for thermal treatments, are mainly described by first-order models. Furthermore, others models are also proposed to fit some effects of HIPEF on the enzymatic activity or microorganisms population. Fewer works are focused on the effects on organoleptic, physical, and chemical...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1076657468ebfff53d7a6d006703a189 https://doi.org/10.1081/fri-120023479 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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