Pulsed Electric Fields Pretreatments for the Cooking of Foods

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F17%3A73592" target="_blank" >RIV/60460709:41310/17:73592 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1007/s12393-017-9170-x" target="_blank" >http://dx.doi.org/10.1007/s12393-017-9170-x</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s12393-017-9170-x" target="_blank" >10.1007/s12393-017-9170-x</a>

Result language
angličtina
Original language name
Pulsed Electric Fields Pretreatments for the Cooking of Foods
Original language description
Development of the concept of electroporation opened new perspectives for promising applications in food technology. Treatment of foods with pulsed electric fields (PEFs) allows facilitation of different food transformation operations ( extraction, expression, osmotic treatment, drying, and freezing) with minimal energy consumptions and better retention of flavor, color, and preservation of nutritional properties of foods. This work shortly reviews the effects of PEF on the biological cells and food products and gives the examples of PEF-assisted techniques. The PEF protocol, power consumption, and existing small-and large-scale electroporation systems are presented. Some examples of PEF-assisted processing of meat, fish, and fat frying are discussed. The main principles of PEF- assisted cooking and kitchen operations are also discussed. The variants of PEF- assisted nonthermal cooker and PEF/ohmic thermal cooker are presented. It is speculated that PEF allows more homogeneous treatment of foods as c
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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