Journal ArticleDOI
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective
Rai Naveed Arshad,Zulkurnain Abdul-Malek,Abdullah Munir,Zolkafle Buntat,Mohd Hafizi Ahmad,Yanti Maslina Mohd Jusoh,Alaa El-Din A. Bekhit,Ume Roobab,Muhammad Faisal Manzoor,Rana Muhammad Aadil +9 more
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TLDR
The critical process parameters and the designing methodology of the specialized equipment required in food processing are described as a guide for the designers and the researchers of this technology.Abstract:
Background Pulsed electric field (PEF) is an attractive and efficient non-thermal technology that can advance functionality, extractability, and retrieval of nutritionally beneficial compounds. For industrial PEF food processing, high electric field consistency is of importance for continuous operation and an economical return-of-investment within a short period. Scope and approach The technology uptake at an industrial scale is still low due to the shortage of reliable and more practical electrical systems. Therefore, designing an application-specific and cost-effective electrical system is essential for commercial use of this novel technology. This review describes the requirements and developments of the electrical systems employed in PEF food processing. Key findings and conclusion The process parameters and control variables of the PEF system are not only critical for the designing of the electrical systems but also for the experts of the food sciences. Inadequate or insufficient description of different engineering aspects of experimental procedures is a hindrance in allowing the work to be reproduced in other laboratories. This review describes the critical process parameters and the designing methodology of the specialized equipment required in food processing as a guide for the designers and the researchers of this technology.read more
Citations
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Pulsed electric field: A potential alternative towards a sustainable food processing
Rai Naveed Arshad,Zulkurnain Abdul-Malek,Ume Roobab,Muhammad Abdullah Munir,Amirreza Naderipour,Muhammad Imran Qureshi,Alaa El-Din A. Bekhit,Zhi-Wei Liu,Rana Muhammad Aadil +8 more
TL;DR: In this article, the role of pulsed electric fields (PEF) in sustainable food processing systems is discussed and the effects of this emerging technology on achieving the critical industrial goals of enhanced food quality, decreased water usage, reduced emissions, increased energy efficiency, and the ability to utilize by-products from waste food.
Journal ArticleDOI
Non-thermal Technologies for Food Processing.
TL;DR: In non-thermal processing food is processed at a temperature near to room temperature, so that there is no damage to food because of heat and heat sensitive nutritious material is intact in the food contrarily to the thermal processing of food.
Journal ArticleDOI
A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents.
Muhammad Modassar Ali Nawaz Ranjha,Rabia Kanwal,Bakhtawar Shafique,Rai Naveed Arshad,Shafeeqa Irfan,Marek Kieliszek,Przemysław Łukasz Kowalczewski,Muhammad Irfan,Muhammad Zubair Khalid,Ume Roobab,Rana Muhammad Aadil +10 more
TL;DR: In this paper, a review of applications of PEF to obtain bioactive components, essential oils, proteins, pectin, and other important materials from various parts of the plant.
Journal ArticleDOI
Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables
TL;DR: In this article, the authors reviewed some novel nonthermal and thermal pretreatment techniques with a focus on their efficacies to improve the drying process in terms of amelioration of drying kinetics and enhancement of the functional and nutritional quality of the dried product.
Journal ArticleDOI
Microalgae Biomolecules: Extraction, Separation and Purification Methods
Priscila S. Corrêa,Wilson Galvão de Morais Júnior,António A. Martins,Nídia S. Caetano,Teresa M. Mata +4 more
TL;DR: This article reviews the currently available approaches reported in literature, highlighting some examples covering recent granted patents for the microalgae’s components extraction, recovery and purification, at small and large scales, in accordance with the worldwide trend of transition to bio-based products.
References
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Journal ArticleDOI
Effects of high electric fields on microorganisms: I. Killing of bacteria and yeasts
A.J.H. Sale,W.A. Hamilton +1 more
TL;DR: A lethal effect of high electric fields on a number of species of vegetative bacteria and yeasts has been demonstrated, the various species differed in their sensitivity to the electric field, the yeasts being more than the vegetativeacteria.
Journal ArticleDOI
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
Francisco J. Barba,Oleksii Parniakov,Sofia Pereira,Artur Wiktor,Nabil Grimi,Nadia Boussetta,Jorge A. Saraiva,Javier Raso,Olga Martín-Belloso,Dorota Witrowa-Rajchert,Nikolai Lebovka,Eugène Vorobiev +11 more
TL;DR: In this paper, a review focused on some of the most renowned traditional and emerging PEF applications for improvement of osmotic dehydration, extraction by solvent diffusion, or by pressing, as well as drying and freezing processes.
Journal ArticleDOI
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
TL;DR: In this paper, a review of the potential of alternative extraction methodologies for the recovery of antioxidant bioactive compounds from winery wastes and by-products is presented, where several parameters are influencing the choice of technology used to recover these compounds, such as the matrix being processed, the selectivity, the energy consumption, the equipment cost, and the value of the extract.
Journal ArticleDOI
High intensity pulsed electric fields applied for food preservation
TL;DR: In this article, the crucial process parameters electrical field strength, total pulse energy input and treatment temperature were investigated experimentally, and it was found that temperatures higher than 40°C can strongly increase the lethality of the PEF process.
Journal ArticleDOI
Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing
Daniel Granato,Predrag Putnik,Danijela Bursać Kovačević,Jânio Sousa Santos,Verônica Calado,Ramon S. Rocha,Adriano G. Cruz,Basil Jarvis,Oxana Ye. Rodionova,Alexey L. Pomerantsev +9 more
TL;DR: An extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers is provided.