Pulsed Electric Fields Pretreatments for the Cooking of Foods

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Pulsed Electric Fields Pretreatments for the Cooking of Foods

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Pulsed Electric Fields Pretreatments for the Cooking of Foods

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Engineering Reviews

ISSN

1866-7910

e-ISSN

1866-7929

Svazek periodika

9

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

11

Strana od-do

226-236

Kód UT WoS článku

000411866500007

EID výsledku v databázi Scopus

2-s2.0-85029602987