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The principles of high voltage electric field and its application in food processing: A review
Isfahan University of Technology, Iran.
Isfahan University of Technology, Iran.
CNRS, France; University of Nantes, France.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
2016 (engelsk)Inngår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 89, s. 48-62Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively.

sted, utgiver, år, opplag, sider
2016. Vol. 89, s. 48-62
Emneord [en]
Food processing, High electrostatic field, High voltage electric field, High voltage electrical discharge, Electric discharges, Electric fields, Food preservation, Industrial plants, Processed foods, Thermal processing (foods), Food industries, Global industry, High voltage electrical discharges, Innovative approaches, ITS applications, Mechanism of action, Multiple applications
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Identifikatorer
URN: urn:nbn:se:ri:diva-27642DOI: 10.1016/j.foodres.2016.09.002Scopus ID: 2-s2.0-84995426645OAI: oai:DiVA.org:ri-27642DiVA, id: diva2:1059517
Merknad

Correspondence Address: Dalvi-Isfahan, M.email: Mohsen.Dalvi@gmail.com

Tilgjengelig fra: 2016-12-22 Laget: 2016-12-21 Sist oppdatert: 2019-06-26bibliografisk kontrollert

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