Review: Potential of High-Intensity Pulsed Electric Field Technology for Milk Processing

Sobrino-López, Ángel; Martı́n-Belloso, Olga

doi:10.1007/s12393-009-9011-7

Cited by 43 publications

(18 citation statements)

References 64 publications

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“…Temperature can also modify density, viscosity, as well as electrical and thermal conductivity of different foods; as a consequence, electric field distribution and product flow are intrinsically coupled to temperature variations [84]. Therefore, to maintain a non-thermal operation, the energy input to the food being treated must be controlled.…”

Section: Pef Treatment Chambersmentioning

confidence: 99%

“…Moreover, these types of statistical design allow researchers to reduce the number of assays required for a full factorial design, thereby omitting information that may be unnecessary for statistical conclusions [84]. Food industry could apply this approach in order to optimize PEF process for food preservation.…”

Section: Implementing and Monitoring A Pef Treatmentmentioning

confidence: 99%

“…During the last years, numerical simulations and mathematical models have been used for setting treatment conditions and predicting the changes that might occur during PEF processing of liquid foods. Currently, researchers are working on the accurate application of different models in order to optimize treatment conditions and achieve the highest efficiency of the process, as well as developing of suitable equipments [1,10,35,44,84].…”

Section: Introductionmentioning

confidence: 99%

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Food Preservation by Pulsed Electric Fields: An Engineering Perspective

2011

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Along the years, processing technologies for food preservation have been in constant development in order to meet current consumers' claims. In this way, researchers have been continuously working to understand the effects of different novel emerging technologies tested on foods to ensure microbiological stability as well as high quality attributes. Among these novel technologies, pulsed electric fields (PEF) have shown to be a potential non-thermal treatment capable of preserving liquid foods with freshlike characteristics. As a result, in the last decade, great technological advances have been accomplished regarding to PEF processing, such as improvement on the chamber designs, optimization of the process as well as achievement of high-quality-processed foods. This paper reviews the latest developments related to PEF technology for food preservation, the current designs of PEF treatment chambers, and modeling concepts applied for process optimization. In addition, some scaling-up considerations are included for future industrial implementation of PEF processing.

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Section: Pef Treatment Chambersmentioning

confidence: 99%

Section: Implementing and Monitoring A Pef Treatmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Food Preservation by Pulsed Electric Fields: An Engineering Perspective

2011

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“…Studies have demonstrated the effectiveness of PEF processing for microbial reduction in simulated milk ultra-filtrate and skim milk [28]. However, presence of fat and protein moieties limits the adeptness of PEF in whole milk because these molecules protect bacterial cells during treatment [29].…”

Section: Bacterial Inactivation In Milk By Pefmentioning

confidence: 99%

Untitled

2017

JNHFE

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Thermal inputs for food preservation generally dominate the food processing industry. However such treatments may lead to several undesirable changes in quality attributes and nutritional value of food. On the contrary, non-thermal preservation methods have a minimal impact on the sensory quality and nutritional status of food. Several non-thermal techniques have been involved in food preservation with an objective to maintain the nutritional properties and physic-chemical characteristics of food products. In this regard, pulsed electric field provides an alternative choice for various food products, particularly for liquid foods, for better preservation and maintenance of fresh-like quality aspects of food. Correspondingly, this memoir highlights the potential of pulsed electric field technology as an effective tool to preserve various foods with special reference to microbial inactivation. Additionally, principles, associated mechanistic approaches, effect of this treatment on food quality and problems linked with the consumer acceptance are also discussed in this script.

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“…Although solid foods are susceptible to be processed by PEF (Puertolas et al 2010;De Vito et al 2008), this nonthermal technique as preservation method has mainly been assayed in liquid foods, such as juices (Hodgins et al 2002;Liang et al 2002;Mosqueda-Melgar et al 2008;Sampedro et al 2009;Zhang and Mittal 2005), fermented beverages (Iu et al 2001;Liang et al 2006;Ulmer et al 2002), liquid egg (CalderonMiranda et al 1999b;Pina-Pérez et al 2009), milk (Smith et al 2002;Sobrino-López et al 2006b;Sobrino-López and Martín-Belloso 2010;Walkling-Ribeiro et al 2009a) and dairy products (Gallo et al 2007). PEF also exhibits antimicrobial activity against: gram-positive bacteria, such as Spahylococcus aureus (Sobrino-López et al 2006b), Listeria innocua (Calderon-Miranda et al 1999a), Micrococcus luteus (Dutreux et al 2000) and Bacillus cereus (Pina-Pérez et al 2009); gram-negative bacteria, such as Escherichia coli (Iu et al 2001) and Salmonella typhimurium (Liang et al 2002); spores when they are submitted to a pre-germination treatment, such as Bacillus subtilis (Shin et al 2010); yeasts (McNamee et al 2010;Zhang and Mittal 2005); and moulds (Evrendilek et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Combination of Pulsed Electric Fields with Other Preservation Techniques

Martı́n-Belloso

Sobrino-López

2011

Food Bioprocess Technol

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Pulsed electric field (PEF) is a promising nonthermal treatment for liquid foods with antimicrobial activity at ambient temperature. According to the hurdle concept, the combination of PEF with other preservation methods may enhance cell death. The joint effect of PEF with the addition of antimicrobial compounds of natural origin, such as nisin, has received special attention, although other emerging nonthermal techniques, such as the use of high-pressure carbon dioxide, have also been considered. Moreover, the bactericidal action resulting from the simultaneous application of PEF and conventional thermal treatments suggests the possibility of lowering the intensity of heating while maintaining microbial acceptance. This review analyses the literature on antimicrobial strategies that combine PEF with nonthermal and traditional preservation methods. The variables affecting cell death produced by those combined treatments and their mechanisms of synergy are considered. Commercialization of PEF in combination with other technologies may be possible due to its improved antimicrobial effect.

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Review: Potential of High-Intensity Pulsed Electric Field Technology for Milk Processing

Cited by 43 publications

References 64 publications

Food Preservation by Pulsed Electric Fields: An Engineering Perspective

Food Preservation by Pulsed Electric Fields: An Engineering Perspective

Untitled

Combination of Pulsed Electric Fields with Other Preservation Techniques

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