Journal ArticleDOI
Effects of high electric field pulses on enzymes
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TLDR
In this article, the authors present a detailed literature review on the effects of pulsed electric fields on enzymes, complemented with recent results on the impact of this HELP-technology on enzymes obtained within EU project 'High electric field pulses: food safety, quality and critical process parameters' (contract FAIR-CT97-3044).Abstract:
The application of high electric field pulses (HELP) in food processing offers potential both as a preservation technology, and as an adjunct to other processes, such as drying, extraction. In respect of the use of pulsed electric fields as preservation technology, the impact of this technology on food quality degrading enzymes is of particular interest. This paper presents a detailed literature review on the effects of pulsed electric fields on enzymes, complemented with recent results on the impact of this HELP-technology on enzymes, obtained within EU project ‘High electric field pulses: food safety, quality and critical process parameters’ (contract FAIR-CT97-3044).read more
Citations
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Journal ArticleDOI
Emerging Technologies in Food Processing
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.
Journal ArticleDOI
Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment
TL;DR: In this article, the authors focused on improving energy efficiency of this process for pasteurization of apple juice inoculated with Escherichia coli by investigating the relation between achieved reduction in survivor count and electric field strength and treatment temperature.
Journal ArticleDOI
Cold plasma interactions with enzymes in foods and model systems
TL;DR: A critical analysis of the current status of the relationship between plasma parameters and enzyme functionality is covered, with an emphasis on the translation of this knowledge for food applications.
Journal ArticleDOI
Effects of pulsed electric fields on bioactive compounds in foods: a review
TL;DR: This review aims at updating the state of the art regarding the impact of pulsed electric field processing conditions on the stability of bioactive compounds in food systems.
Journal ArticleDOI
Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice
TL;DR: The effect of different Pulsed Electric Fields (PEF) intensities (25kV/cm and 280μs, P1) and conventional HTST treatment (98°C, 21s, T) on quality characteristics (pH, °Brix, total acidity, turbidity, hydroxymethylfurfural (HMF), color, microbial flora, pectinmethylesterase (PME) activity, and sensory analysis) of blended orange and carrot juice were investigated as mentioned in this paper.
References
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Journal ArticleDOI
Killing of microorganisms by pulsed electric fields
T Grahl,Herbert Märkl +1 more
TL;DR: PEF treatment is an excellent process for inactivation of microorganisms in acid and in thermosensive media, but not for complete disintegration of microbial cells.
Journal ArticleDOI
Effects of Pulsed Electric Fields on the Quality of Orange Juice and Comparison with Heat Pasteurization
TL;DR: Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 micros on the quality of orange juice were investigated and compared with those of heat pasteurization at 94.6 degrees C for 30 s.
Journal ArticleDOI
Effects of high field electric pulses on the activity of selected enzymes
TL;DR: In this article, a low-cost bench-top, pulsed electric field treatment system was designed and developed, which consisted of a high-voltage pulse generator (≤ 30 kV) and a treatment chamber with ≤ 148 ml capacity.
Book
Nonthermal preservation of foods
TL;DR: In this paper, the authors present emerging technologies in food preservation high hydrostatic pressure food processing high intensity pulsed electric fields -processing equipment and design biological effects and applications of pulsED electric fields for the preservation of foods oscillating magnetic fields for food processing application of light pulses in sterilization of foods and packaging materials food irradiation chemicals and biochemicals for food preservation hurdle technology.
Journal ArticleDOI
Inactivation of microorganisms with pulsed electric fields: Potential for food preservation
TL;DR: The bactericidal effect of PEF is related to the electric field strength and treatment time, number of pulses and pulse width Furthermore, the PEF inactivation is a function of the type of microorganism and the microbial growth stage, initial inoculum size, preculture condition, ionic concentration, and pH.