Abstract
Pulsed electric fields (PEF) has gain a great attention from food industry for nonthermal processing of low viscosity food products providing both microbial and enzyme inactivation and keeping physical, nutritional and sensory properties. Although most studies focused on microbial inactivation, relatively lees studies are reported effect of PEF on nutritional quality and clinical studies of PEF treated food products. Thus this paper focused on effects of PEF on nutritional properties of food products.
Highlights
Interest about nonthermal technologies has been increased with recent claims that heat processing of foods it provides enough microbial inactivation can cause dramatic undesirable changes on physical, sensory and nutritional properties of foods
This interest created a big demand to develop different technologies including application of pressure, electric field, microwave or radio frequency which some of them categorized as nonthermal food process
When high intensity electric field pulses are applied to food material flowing through the treatment chamber buried inside the pulse generator, electricity is conducted to food by the presence of ions
Summary
Interest about nonthermal technologies has been increased with recent claims that heat processing of foods it provides enough microbial inactivation can cause dramatic undesirable changes on physical, sensory and nutritional properties of foods. This interest created a big demand to develop different technologies including application of pressure (high pressure processing), electric field (pulsed electric fields, ohmic heating), microwave or radio frequency which some of them categorized as nonthermal food process.
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