Electric field analysis of different compact electrodes for pulsed electric field applications in liquid food

Ramaswamy, R.; Ramachandran, Raja Prabu

doi:10.1109/ipmhvc.2016.8012788

Cited by 3 publications

(1 citation statement)

References 9 publications

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“…(Simonis et al, 2019;Alirezalu et al, 2020;Pankiewicz et al, 2020). However, most of the research is still at lab and pilot scale levels due to a lack of scale-up strategies (Ramaswamy & Ramachandran, 2020;Mohamad et al, 2023). Despite the challenges and hurdles, researchers and investigators are showing a continuous interest in the PEF technique, where dairy processing is among the majorly focused domains.…”

Section: Introductionmentioning

confidence: 99%

Pulsed electric field processing in the dairy sector: A review of applications, quality impact and implementation challenges

Vashisht,

Singh,

Mahanta

et al. 2024

Int J of Food Sci Tech

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SummaryCustomer priority for consuming dairy products with intact natural characteristics is leading the food processing trends towards the extensive exploration of non‐thermal technologies. Pulsed electric field (PEF) technique has arisen as a potential and sustainable processing solution. This review discusses the microbial and enzyme inactivation potential of PEF technique in milk and milk products. Alongside its effect on their natural characteristics. Its potential for better probiotic retention in spray‐dried powders, dairy waste treatment and nutrient enrichment application in dairy products has also been highlighted. PEF has demonstrated its effectiveness in ensuring the dairy product's safety with minimal effects on quality parameters. However, these findings are limited to lab and pilot scale level. Further, extensive research is needed at a commercial scale for the implementation of this technology in the dairy industry.

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Section: Introductionmentioning

confidence: 99%