Campo elétrico pulsado

Binoti, Mirella Lima; Ramos, Afonso Mota; Teixeira, Luciano José Quintão; Stringheta, Paulo César; Minim, Valéria Paula Rodrigues; Pirozi, Mônica Ribeiro

doi:10.1590/s0103-84782012005000025

Cited by 4 publications

(3 citation statements)

References 36 publications

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“…There are several factors that influence the results from the pulsed electric field on the microorganisms. These factors are related with the parameters of the process (time, field intensity, temperature, and number of pulses), to the characteristics of the product, and the characteristics of the microorganisms present in the product [27].…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

Effects of Radiation Technologies on Food Nutritional Quality

Lima¹,

Vieira²,

Santos³

et al. 2018

Descriptive Food Science

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Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment triggers many unwanted biochemical reactions, which leads to undesirable sensorial and nutritional effects. Therefore, a number of nontraditional preservation techniques are being developed to satisfy consumer demand with regard to nutritional and sensory aspects of foods. Ensuring food safety and at the same time meeting such demands for retention of nutrition and quality attributes has resulted in increased interest in emerging preservation techniques. These emerging food preservation technologies can extend the shelf life of unprocessed or processed foods by inactivating the enzymes, reducing the food spoiling microbial growth rate or viability without altering the food quality attributes including flavor, odor, color, texture, and nutritional value. On the emerging technology, sphere promising results have been attained by the radiation processes. Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Nonionizing radiation has been used in surface decontamination, as on the packaging sector. Although radiation techniques, as the other traditional or emerging techniques, can impair alterations that can modify the chemical composition and the nutritional value of foods, these changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The aim of this chapter is to discuss retention or loss of vitamins and minerals in several food products submitted to a radiation process (gamma irradiation, short wave ultraviolet, microwave, and pulsed electric fields).

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Section: Pulsed Electric Fieldmentioning

confidence: 99%

Effects of Radiation Technologies on Food Nutritional Quality

Lima¹,

Vieira²,

Santos³

et al. 2018

Descriptive Food Science

View full text Add to dashboard Cite

show abstract

“…These generated pulses can present several forms depending on the field strength and treatment time. The main waveforms are square, oscillatory, and exponential ( Binoti et al, 2012 ). The generator has a relatively simple system, formed by a source, resistors, capacitor bank, oscilloscope, and other components common to electrical systems ( Ramos et al, 2006 ).…”

Section: Pef Technologymentioning

confidence: 99%

“…For continuous PEF-treatment chambers, raw material input is continuous in the chamber, making it challenging to uniform the phenomenon of electroporation and heating. However, continuous chambers are required on an industrial scale ( Binoti et al, 2012 , Kovačić et al, 2021 ).…”

Section: Pef Technologymentioning

confidence: 99%