Pasteurization of mixed mandarin and Hallabong tangor juice using pulsed electric field processing combined with heat

Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization †

Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds i...

Pulsed Electric Field Processing in Food Technology

Pulsed electric field (PEF) processing is a emerging method of food preservation that uses short bursts of electricity for microbial inactivation (cell-lysis) and causes minimal or no detrimental effect on food quality attributes. PEF can be used for processing liquid and semiliquid food products.

Study of strawberry flavored milk under pulsed electric field processing

Impact of Nonthermal Pulsed Electric Field on Bioactive Compounds and Browning Activity in Emblica officinalis Juice

The effect of nonthermal pulsed electric field (PEF) and thermal treatment (900C for 60s) was studied on quality parameters of Emblica officinalis juice for the period of 6 weeks at 40C using monopolar rectangular pulse of 1μs width. The PEF treatment was given using static chamber at 24kV/cm for 500μs. The quality of Emblica officinalis juice was investigated in terms of non enzymatic browning...

Concentrated high intensity electric field ( CHIEF ) pasteurization of milk

Concentrated high intensity electric field (CHIEF) is non-thermal pasteurization technology that uses microsecond pulses of electricity to inactivate bacteria without causing undesirable changes in flavor or quality of a product. This technology was explored as an alternative to current milk pasteurization processes, and was examined for its effects on microbial stability, sensory, quality and ...