Emerging Technologies in Food Processing

Annual review of food science and technology - Tập 2 Số 1 - Trang 203-235 - 2011
Dietrich Knorr1, A. Froehling2, Henry Jaeger1, Kai Reineke1, Oliver Schlueter2, K. Schoessler1
1Berlin University of Technology, Department of Food Biotechnology and Food Process Engineering, D-14195 Berlin, Germany.
2Leibniz Institute for Agricultural Engineering Potsdam, Department of Horticultural Engineering, D-14469 Potsdam, Germany

Tóm tắt

High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.

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