Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods
Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods
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DOI：
10.1109/tps.2006.889290
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发表时间：
2007-02
影响因子：
1.5
通讯作者：
Seacheol Min;G. A. Evrendilek;Howard Q. Zhang
中科院分区：
文献类型：
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作者：
Seacheol Min;G. A. Evrendilek;Howard Q. Zhang
脉冲电场(PEF)非热食品加工因其在为消费者提供微生物安全和新鲜优质食品方面的巨大潜力而受到越来越多的关注。脉冲电场在极短的时间内施加一定水平的高压电场，不仅可以抑制病原微生物和腐败微生物，而且可以保持食品的风味、香气、营养成分和色泽。本文提供了关于PEF食品加工的最新信息。综述了PEF的加工系统及其对微生物和酶的抑制作用以及对食品的感官和营养特性的影响。本文还讨论了脉冲电场处理的监管问题。
Pulsed electric field (PEF) nonthermal food processing has been of growing interest owing to because of its excellent potential in providing consumers with microbiologically safe and fresh quality foods. Application of high-voltage electric fields at a certain level for a very short time by PEF not only inhibits pathogenic and spoilage microorganisms but also results in the retention of flavor, aroma, nutrients, and color of foods. This paper provides the most current information about PEF food processing. It reviews the systems for PEF processing and its effects on the inhibitions of microorganisms and enzymes and sensory and nutritional properties of foods. Regulatory issues of PEF processing are discussed as well