Review Papers | Agronomy | India | Volume 3 Issue 7, July 2014
Pulsed Electric Field Technology in Food Processing Industry-A Review
Kirthy Reddy M, Penchalaraju M
Pulsed electric field (PEF) processing is a non-thermal method of food preservation. The basic principle of the PEF technology is the application of short pulses of high electric fields with duration of micro seconds micro- to milliseconds and intensity in the order of 10- 80 kV/cm. In this paper application of PEF in different food processing industries and the effect of PEF on microorganisms, enzymes, proteins, fats and emulsions, pigments are reviewed.
Keywords: Pulsed electric field, Electroporation, Electro permeabilization, Compression chamber
Edition: Volume 3 Issue 7, July 2014
Pages: 1144 - 1149
How to Cite this Article?
Kirthy Reddy M, Penchalaraju M, "Pulsed Electric Field Technology in Food Processing Industry-A Review", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=20141250, Volume 3 Issue 7, July 2014, 1144 - 1149
67 PDF Views | 58 PDF Downloads