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Title: Industrial application of pulsed electric field for food pasteurization: review of its technical and commercial viability
Authors: Puertolas, E.; Alvarez, I.; Raso, J.; Martinez de Maranon, I.
Citation: CYTA-JOURNAL OF FOOD, 2013, 11, 81-88
Abstract: Novel technologies have received considerable attention for their potential to improve or replace existing processes in the food industry. Particular significance is given to techniques that could maintain or improve the food quality and safety and/or decrease the production costs. One of the most promising technologies that could reach these goals is pulsed electric field (PEF). This article reviews the viability of industrial application of PEF for liquid food pasteurization, considering technical, environmental, economic, and commercial point of view. The major advances and the future challenges for the successful industrial implementation of PEF in the food industry are highlighted.
Keywords: microbial inactivation; PEF; industrial application; consumer acceptance; economic cost; environmental impact; CONSUMERS PERCEPTIONS; EMERGING TECHNOLOGIES; INACTIVATION; PRESSURE; PRODUCTS; PEF; PRESERVATION; ACCEPTANCE; KINETICS; SCALE
Issue Date: 2013
Publisher: TAYLOR \& FRANCIS LTD
Type: Review
Language: Spanish
DOI: 10.1080/19476337.2012.693542
URI: http://dspace.azti.es/handle/24689/556
ISSN: 1947-6337
E-ISSN: 1947-6345
Appears in Publication types:Artículos científicos



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