Henry Jaeger

TL;DR: Current and potential applications of high hydrostatic pressure, pulsed electric fields, ultrasound, and cold plasma will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.

TL;DR: Improved thermal technologies, such as ohmic heating, which allows direct heating of the product and overcoming the heat transfer limitations of conventional thermal processing are presented in terms of their applicability to reduce the thermal exposure during food preservation and non-thermal technologies such as high hydrostatic pressure and pulsed electric fields and their ability to extend the shelf life of food products without the application of heat are discussed.

TL;DR: In this paper, the authors present an assessment of the process for ohmic heating of food in German, which includes a space and time-resolved temperature measurement that takes into account the product and electric field properties.

TL;DR: In this article, the effect of the treatment chamber modifications on the electric field distribution, flow characteristics and temperature distribution due to the modification of the PEF treatment chamber was investigated. But the authors focused on the alteration of electric field and flow characteristics, and not only on the effectiveness of microbial inactivation of E. coli but also on the impact of PEF on alkaline phosphatase (ALP) activity.

TL;DR: In this article, the authors investigated the interdependency of the aforementioned processing steps in order to develop adjustment concepts for the maximization of the juice yield increase by PEF and to evaluate the impact on related juice quality parameters.