Application of pulsed electric field in non-thermal processing of milk

Shamsi, K and Sherkat, F 2009, 'Application of pulsed electric field in non-thermal processing of milk', Asian Journal of Food and Agro-Industry, vol. 2, no. 3, pp. 216-244.


Document type: Journal Article
Collection: Journal Articles

Title Application of pulsed electric field in non-thermal processing of milk
Author(s) Shamsi, K
Sherkat, F
Year 2009
Journal name Asian Journal of Food and Agro-Industry
Volume number 2
Issue number 3
Start page 216
End page 244
Total pages 29
Publisher Agro-Industry Council Association of Thailand
Abstract Pulsed electric field (PEF) is an innovative non-thermal technology which could be used as an alternative to the traditional thermal process to inactivate the microorganisms and enzymes in liquid foods such as milk. Compared to thermal processing, the PEF process is considered more energy efficient as the microbial or enzymatic inactivation is achieved at ambient or mild temperatures by the application of short bursts of high intensity electric fields to liquid food flowing between two electrodes. Extensive international research has been conducted since the 1990s on the development of PEF in the food industry. This article reviews the recent findings on the application of PEF technology in milk processing, the mechanisms and factors affecting microbial and enzymatic inactivation by PEF treatment and the application of PEF in combination with antimicrobials.
Subject Food Processing
Keyword(s) Pulsed electric field (PEF)
nonthermal processing
microbial inactivation
enzymatic inactivation
Copyright notice © 2010 Asian Journal of Food and Agro-Industry
ISSN 1906-3040
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