No abstract

No abstract

No abstract

No abstract

Processing unit operations that seek to inactivate harmful microorganisms are of primary importance in ascertaining the safety of food. The capability of pulsed electric fields (PEF) to inactivate vegetative cells of microorganisms at temperatures below those used in thermal processing makes this technology very attractive as a nonthermal pasteurization process for the food industry. Commercial exploitation of this technology for food pasteurization requires the identification of the most PEF-resistant microorganisms that are of concern to public health. Then, the treatment conditions applicable at industrial scale that would reduce the population of these microorganisms to a level that guarantees food safety must be defined. The objective of this paper is to critically compile recent, relevant knowledge with the purpose of enhancing the feasibility of using PEF technology for food pasteurization and underlining the required research for designing PEF pasteurization processes.

No abstract

The influence of a pulsed electric field (PEF) treatment of grape berries at pilot-plant scale on the evolution of the chromatic and phenolic characteristics of Cabernet Sauvignon red wines during aging in American oak barrels and subsequent storage in bottle has been studied. Results obtained in this investigation confirm that the better chromatic characteristics and higher phenolic content obtained due to the PEF treatment after the fermentation process remain or even increase during aging in oxidative conditions in American oak barrels and their subsequent storage in bottle. No sensory differences in color and bouquet were detected after 8 months of aging in bottle by triangle tests. According to the results, PEF is a promising enological technology to obtain wines with the high phenolic content necessary for the production of high quality oak aged red wines.

No abstract