FOOD APPLICATION OF HIGH-ELECTRIC-FIELD PULSES

被引：174

作者：

KNORR, D

GEULEN, M

GRAHL, T

SITZMANN, W

机构：

[1] DR THUM & PARTNER,D-21073 HAMBURG,GERMANY

[2] KRUPP MASCHINENTECH GMBH,GESCHAFTSBEREICH EXTRAKT TECH,D-21079 HAMBURG,GERMANY

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1994年 / 5卷 / 03期

关键词：

D O I：

10.1016/0924-2244(94)90240-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Non-thermal physical processes are evolving as potential alternatives to thermal and chemical unit operations in food processing. The use of high electric field pulses (HEFP) is such an emerging process and consequently deserves attention. Its instant distribution throughout a conductive food system, its short treatment times and its use in continuous processes with very little heating of the medium make HEFP treatment an attractive candidate for applications in cell disruption, metabolite release and food preservation.

引用

页码：71 / 75

页数：5

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