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Pulsed electric field (PEF) electroporation is a method for processing cells by means of brief pulses of a strong electric field. PEF holds potential as a type of low-temperature alternative pasteurization process for sterilizing food products. In PEF processing, a substance is placed between two electrodes, then the pulsed electric field is ...
In food industry Marx generators are used for Pulsed Electric Fields processing to induce cutting improvement or drying acceleration for potato and other fruits and vegetables. [ 4 ] See also
Her work has focused on the biochemical reactions that affect multiple aspects of food quality, including texture, flavour, colour, and nutrition. [8] At Otaga, she has led a project on applications of pulsed electric field equipment to improve food quality and efficiency of processing. [ 9 ]
Since the late 1990s, Sastry's work has focused on the effect of moderate electric fields (MEF) on food tissue, which used electric fields in the range of 1 to 1000 V/cm with or without ohmic heating effects. Discoveries from his research group included fermentation, [24] drying, [25] extraction, [26] and patented tomato peeling process. [27]
In addition, it was found that pulsed electric fields provide a fresh-like product with high nutritional value. [19] Pulsed electric field processing is a type of nonthermal method for food preservation. [20] Pulsed electric fields use short pulses of electricity to inactivate microbes.
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
Alexander Mathys is a German scientist specializing in sustainable food systems and food technology. He is a Professor (Tenured in 2022) in Sustainable Food Processing at ETH Zurich in Switzerland. His work primarily focuses on finding sustainable and nutritional food and animal feed alternatives that would improve the sustainability performance.