Review: Potential of High-Intensity Pulsed Electric Field Technology for Milk Processing

被引：27

作者：

Sobrino-Lopez, A. ^{[1
]}

Martin-Belloso, O. ^{[1
]}

机构：

[1] Univ Lleida, Dept Food Technol, Lleida 25198, Spain

来源：

FOOD ENGINEERING REVIEWS | 2010年 / 2卷 / 01期

关键词：

HIPEF; Milk; Equipment; Inactivation; ORANGE JUICE; SKIM MILK; SHELF-LIFE; LACTOBACILLUS-PLANTARUM; ESCHERICHIA-COLI; PSEUDOMONAS-FLUORESCENS; STAPHYLOCOCCUS-AUREUS; LISTERIA-INNOCUA; METAL RELEASE; APPLE JUICE;

D O I：

10.1007/s12393-009-9011-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Among nonthermal treatments, high-intensity pulsed electric field (HIPEF) has received special attention on account of its potential use in treating liquid foods and its feasible application in continuous-flow processing. Improving the food quality of milk and dairy products with HIPEF processing may be a relevant consideration in product development research. However, the future implementation of HIPEF equipment on an industrial scale may require more studies into the effects of the process parameters on the shelf-life of milk, the optimization of the HIPEF process with specific emphasis on the degree of microbial inactivation and energy consumption, more accurate design of the HIPEF equipment used for milk processing and a sensorial and nutritive evaluation of the treated product.

引用

页码：17 / 27

页数：11

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