Impact of non-thermal processing on plant metabolites

被引：57

作者：

Knorr, D ^{[1
]}

机构：

[1] Tech Univ Berlin, Dept Food Biotechnol & Food Proc Engn, D-1495 Berlin, Germany

来源：

JOURNAL OF FOOD ENGINEERING | 2003年 / 56卷 / 2-3期

关键词：

food processing; non-thermal processing; high pressure; high electric field pulse; plant metabolites; ultrasound; supercritical carbon dioxide;

D O I：

10.1016/S0260-8774(02)00321-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Non-thermal processes with cell membrane permeabilizing features such as high pressure treatment, high electric field pulse application, the use of supercritical carbon dioxide, or the subjection to ultrasound in combination with moderate heat and pressure hold promise not only for gentle preservation but to also modify plant foods. Such modifications include the improvement of mass transfer and subsequent increases in juice yield, increased recovery as well as retention of desirable metabolites from plant materials, or enhanced water removal during dehydration operations. Such processes, specifically high electric field pulse treatment also allow the development of new processing concepts such as an "extraction free" beet sugar process, a low energy cell disintegration process for potato starch production or high pressure supported blanching. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：131 / 134

页数：4

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