Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

2017 ◽  
Vol 41 (1) ◽  
pp. e12638 ◽  
Author(s):  
Domagoj Gabrić ◽  
Francisco Barba ◽  
Shahin Roohinejad ◽  
Seyed Mohammad Taghi Gharibzahedi ◽  
Milivoj Radojčin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Thermal Processing ◽  
Pulsed Electric Fields

Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

2005 ◽  
Vol 53 (11) ◽  
pp. 4403-4409 ◽  
Author(s):  
Concepción Sánchez-Moreno ◽  
Lucía Plaza ◽  
Pedro Elez-Martínez ◽  
Begoña De Ancos ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Electric Fields ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Orange Juice ◽  
Pulsed Electric Fields

Effects of pulsed electric fields (PEF) treatment on physicochemical properties of potato starch

2009 ◽  
Vol 10 (4) ◽  
pp. 481-485 ◽  
Author(s):  
Zhong Han ◽  
Xin An Zeng ◽  
Shu Juan Yu ◽  
Ben Shan Zhang ◽  
Xiao Dong Chen
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Potato Starch ◽  
Pulsed Electric Fields

scholarly journals The Effects of non-Thermal Processing on Carotenoids in Orange Juice

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S304-S306 ◽  
Author(s):  
M. J Esteve ◽  
F. J Barba ◽  
S. Palop ◽  
A. Frígola
Keyword(s):  
Hydrostatic Pressure ◽  
Electric Fields ◽  
Thermal Processing ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Sensory Quality ◽  
Pulsed Electric Fields ◽  
Thermal Treatments ◽  
Total Carotenoid ◽  
Carotenoid Concentration

New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory quality in some manufactured foods in which the characteristics of freshness are especially affected by thermal treatments. The effect of non-thermal processing (PEF, 30 kV/cm, 100 μs and HHP, 4000 bars, 5 min) and pasteurisation (90°C, 20 s) on carotenoids of orange juice was studied. The total carotenoid concentration in the pasteurised juice (1195.4 ± 31.6 μg/100 ml) decreased significantly in comparison with the fresh juice (1367.2 ± 64.7 μg/100 ml), and the decrease was less in the juice treated by PEF (1275.2 ± 56.3 μg/100 ml). The decrease in the juice treated by HHP (1309.2 ± 46.7 μg/100 ml) was no significant in the conditions selected. Only the differences between the untreated orange juice and the pasteurised orange juice were significant. Thus, in refrigerated orange juice, the concentration of carotenoids is affected less by non-thermal treatments (PEF and HHP) than by conventional thermal treatments.

Comparison of Thermal Processing and Pulsed Electric Fields Treatment in Pasteurization of Apple Juice

2007 ◽  
Vol 85 (2) ◽  
pp. 93-97 ◽  
Author(s):  
A.V. Charles-Rodríguez ◽  
G.V. Nevárez-Moorillón ◽  
Q.H. Zhang ◽  
E. Ortega-Rivas
Keyword(s):  
Electric Fields ◽  
Thermal Processing ◽  
Apple Juice ◽  
Pulsed Electric Fields

scholarly journals The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed

2017 ◽  
Vol 6 (1) ◽  
pp. 111-118 ◽  
Author(s):  
Hamid Bakhshabadi ◽  
HabibOllah Mirzaei ◽  
Alireza Ghodsvali ◽  
Seid Mahdi Jafari ◽  
Aman Mohammad Ziaiifar
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Black Cumin ◽  
Black Cumin Seed ◽  
Cumin Seed
Sign in / Sign up

Export Citation Format

Share Document