Overview of Pulsed Electric Fields Processing for Food

Toepfl, Stefan; Siemer, Claudia; Saldaña-Navarro, Guillermo; Heinz, Volker

doi:10.1016/b978-0-12-411479-1.00006-1

Cited by 85 publications

(45 citation statements)

References 161 publications

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“…7 shows total energy consumption of conventional and OH pre-treatments applied in this study. As expected conventional heating resulted in the highest energy consumption of approximately 300 kJ/kg, which is well comparable with reported values for cell disintegration of potato tissue when heating is applied (Eugene & Nikolai, 2011;Toepfl et al, 2014). Despite OH being a thermal process, levels of energy input were significantly lower (p < 0.05) when compared with conventional heating under the same thermal conditions (i.e.…”

Section: Oh As An Alternative To Assisted Extractionsupporting

confidence: 88%

“…In typical extraction studies several constraints can be found such as: employment of high amounts of organic solvents at solid:liquid ratios of one to several tens; high temperatures are often applied; long treatment times, taking from one to several hours; and complex steps of processing, as freezing, mashing, pulverization among others, are often used (Bontempo et al, 2013;Chirinos, Rogez, Campos, Pedreschi, & Larondelle, 2007;Fan, Han, Gu, & Chen, 2008;Kita, Bą kowska-Barczak, Lisi nska, Hamouz, & Kułakowska, 2014). Heating and freeze-thawing are reported to be the most energy-consuming methods for cell disintegration in potato tissue, with an energy consumption over 250 kJ/kg (Toepfl, Siemer, Saldaña-Navarro, & Heinz, 2014). Fig.…”

Section: Oh As An Alternative To Assisted Extractionmentioning

confidence: 99%

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Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

Pereira

Rodrigues

Genisheva

et al. 2016

LWT

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a b s t r a c tThe influence of ohmic heating (OH) through the application of moderate electric fields on phytochemical compounds recovery from colored potato (Solanum tuberosum L. var. Vitelotte) was studied. A BoxeBehnken design was used to simultaneously assess the effects of operational parameters such as electric field strength, temperature and process time on the yields of anthocyanins and total phenolic recovery on pretreatment of potato samples. From the analysis of the model, electric field, temperature and time were shown to have independent and interactive effects on the values of extraction yields. Aqueous extraction of phytochemical compounds after pretreatments can be described by using a twostep model involving simultaneous washing and diffusion of the solutes from the samples. Results shows that electrical fields of low energy levels and thermal effects can be combined and optimized into a single step treatment on extraction of anthocyanins and phenolic compounds from vegetable tissues providing high recovery yields with a reduced treatment time, less energy consumption and with no utilization of organic solvents (green extraction).

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Section: Oh As An Alternative To Assisted Extractionsupporting

confidence: 88%

Section: Oh As An Alternative To Assisted Extractionmentioning

confidence: 99%

Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

Pereira

Rodrigues

Genisheva

et al. 2016

LWT

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“…Thermal sterilization is an effective method to inactivate bacterial spores, however, it has negative effects on sensorial and nutritional qualities of foods (Reineke et al, 2013 ; Georget et al, 2014b ). Hence, alternative preservation technologies have been investigated to inactivate bacterial spores while retaining sensorial and nutritional properties, such as high isostatic pressure (Mathys et al, 2007a ; Reineke et al, 2011a , 2013 ; Georget et al, 2015 ), pulsed electric fields (Siemer et al, 2014a , b ; Toepfl et al, 2014 ), ultra-violet light (Baysal et al, 2013 ; Gayán et al, 2013 ), and ultra-high pressure homogenization (UHPH) (Georget et al, 2014a , b ). Conventional homogenizers with pressures up to 50 MPa have been used in beverages, pharmaceutical and cosmetic industries to reduce particle size and produce stable emulsions but are not sufficient to induce bacterial spore inactivation.…”

Section: Introductionmentioning

confidence: 99%

Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk

et al. 2015

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Ultra high pressure homogenization (UHPH) opens up new areas for dynamic high pressure assisted thermal sterilization of liquids. Bacillus amyloliquefaciens spores are resistant to high isostatic pressure and temperature and were suggested as potential surrogate for high pressure thermal sterilization validation. B. amyloliquefaciens spores suspended in PBS buffer (0.01 M, pH 7.0), low fat milk (1.5%, pH 6.7), and whole milk (3.5%, pH 6.7) at initial concentration of ~106 CFU/mL were subjected to UHPH treatments at 200, 300, and 350 MPa with an inlet temperature at ~80°C. Thermal inactivation kinetics of B. amyloliquefaciens spores in PBS and milk were assessed with thin wall glass capillaries and modeled using first-order and Weibull models. The residence time during UHPH treatments was estimated to determine the contribution of temperature to spore inactivation by UHPH. No sublethal injury was detected after UHPH treatments using sodium chloride as selective component in the nutrient agar medium. The inactivation profiles of spores in PBS buffer and milk were compared and fat provided no clear protective effect for spores against treatments. Treatment at 200 MPa with valve temperatures lower than 125°C caused no reduction of spores. A reduction of 3.5 log10CFU/mL of B. amyloliquefaciens spores was achieved by treatment at 350 MPa with a valve temperature higher than 150°C. The modeled thermal inactivation and observed inactivation during UHPH treatments suggest that temperature could be the main lethal effect driving inactivation.

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“…Pulsed electric field (PEF) is an emerging technology that has been widely studied in recent years for non-thermal food processing. It utilizes short pulses of high electric fields for a short duration (micro-to milliseconds) which pass through the product placed between a set of electrodes inside a PEF chamber (Toepfl et al 2014, Mohamed, Ayman, and Eissa 2012, Ma et al 2016, Griffiths and Walkling-Ribeiro 2014, Ozkoc, Sumnu, and Sahin 2014. The electropermeabilization mechanism of PEF has been used for a variety of purposes in food and bioprocessing including the deactivation of microorganisms as well as permeabilization of the cells of the food without thermal effects.…”

Section: Pulsed Electric Field Processingmentioning

confidence: 99%

Emerging food processing technologies and factors impacting their industrial adoption

Priyadarshini

Rajauria

O’Donnell

et al. 2018

Critical Reviews in Food Science and Nutrition

145

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Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.

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Overview of Pulsed Electric Fields Processing for Food

Cited by 85 publications

References 161 publications

Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk

Emerging food processing technologies and factors impacting their industrial adoption

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