Abstract
Purpose of Review: Und esired product deteriorations and high energy consumption during thermal processing have initiated the quest for minimal thermal processing during food production. Pulsed electric field (PEF) technology has been shown to be effective for ach ieving the disintegration of plant, animal and microbial cells. Several studies on improvement of drying processes have been publ ished recently and are reviewed within this paper. Mai n findings: Resear ch has shown that PEF has the potential to enhance mass transfer rates during osmotic and convective air drying, on both a laboratory and technical scales. L imitations and implications: At present, the availability of industrial equipment is limited, but progress in pu lsed-power engineering m ade industrial-scale equipment is feasible. D irections for future research: Scal e up and transfer of laboratory- and pilot-scale experiments should be carried out prove industrial app li cability.
Published Version
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