EFFECT OF PULSED ELECTRIC FIELD PROCESSING ON FLAVOR AND COLOR OF LIQUID FOODS
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley-Blackwell
Abstract
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.
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Citation
Lasekan, O., Ng, S., Azeez, S., Shittu, R., Teoh, L., & Gholivand, S. (2017). Effect of pulsed electric field processing on flavor and color of liquid foods. Journal of Food Processing and Preservation, 41(3), e12940.