Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing

被引：286

作者：

Toepfl, S.

Mathys, A.

Heinz, V.

Knorr, D.

机构：

[1] Berlin Univ Technol, Dept Food Biotechnol & Food Proc Engn, D-14195 Berlin, Germany

[2] German Inst Food Technol DIL EV, Quakenbruck, Germany

来源：

FOOD REVIEWS INTERNATIONAL | 2006年 / 22卷 / 04期

关键词：

pulsed electric fields; high pressure; energy efficiency; sustainability; non-thermal processing;

D O I：

10.1080/87559120600865164

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production. In addition to quality improvements and consumer benefits by gentle microbial inactivation and improvement of mass transfer processes, their potential to improve energy efficiency and sustainability of food production will be discussed within this review.

引用

页码：405 / 423

页数：19

共 77 条

[21]

Eshtiaghi M. N., 2000, LVT, V45, P23

[22]

ESHTIAGHI MN, 2001, Patent No. 99923708

[23]

Evrendilek G. A., 2000, INNOV FOOD SCI EMERG, V1, P77, DOI [DOI 10.1016/S1466-8564(99)00004-1, 10.1016/S1466-8564(99)00004-1]

[24] Effects of pulse polarity and pulse delaying time on pulsed electric fields-induced pasteurization of E. coli O157:H7 [J].