Browsing by Author "OLA LASEKAN"

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    EFFECT OF PULSED ELECTRIC FIELD PROCESSING ON FLAVOR AND COLOR OF LIQUID FOODS
    (Wiley-Blackwell, 2016) OLA LASEKAN; SIEW NG; SHAKIRAH AZEEZ; RAFIAT SHITTU; LI TEOH; SOMAYEH GHOLIVAND
    This review shows that pulsed electric field (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and most especially high-intensity pulsed electric field (HIPEF) treatment involving application of pulses of high voltage (typically 20–80 kV/cm) to foods placed between two elec- trodes could achieve better flavor preservation and color retention in liquid foods than heat processing. HIPEF processing has been shown to deliver safe and chill- stable fruit juices with fresh-like sensory and nutritional properties. In addition, studies have shown that hurdle application of the different non-thermal treat- ments offers synergistic advantage over separate application of the individual treatment. PEF treatment in combination with other hurdles (such as microfiltra- tion with large pore 1.2 mm, ultraviolet irradiation, high-intensity light pulses, etc.) has the potential to increase the preservation of liquid foods while retaining sensory attributes.