Special Issue "New Opportunities for the Use of Pulsed Electric Fields in Food Industry"
Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 9848
Interests: sustainable and resource efficient food processing; PEF (Pulsed Electric Fields); non-thermal processing; extrusion
Over the last decade, pulsed electric field processing has moved from the lab and pilot scale to the industrial process scale. The technique has been applied in the fruit and vegetable industry, e.g., to facilitate cutting for French fries and other snacks, where yield and quality benefits are achieved. Based on electroporation, PEF application forms pores in cell membranes, which reduces the blanching, drying and/or freezing times of vegetables and enhances extraction from grapes or olives. In the juice industry, PEF has found commercial use in low-heat microbial inactivation and to extend the shelf life of premium-quality juices and smoothies. Recent research activities have been looking into the application potential for the texture management of canned products, the extraction of valuable ingredients from macro- and microalgae, edible oil winning, and stress-induction reactions. Identifying and commercialising new opportunities will require the identification of suitable application fields, the development of adapted equipment and the establishment of key product and process benefits. This Special Issue aims to summarize recent findings and highlight future application potential.
Prof. Dr. Stefan Toepfl
Dr. Kemal Aganovic
Manuscript Submission Information
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- pulsed electric fields
- mass transport
- texture management
- microbial inactivation
- nonthermal processing