Emerging Technologies for Food Processing 2014
DOI: 10.1016/b978-0-12-411479-1.00008-5
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Effect of High-Intensity Electric Field Pulses on Solid Foods

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Cited by 31 publications
(17 citation statements)
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“…The second drying stage is characterized by the migration of moisture from the inner interstices of the sample to the outer surface [10,34]. This limiting factor can be reduced by the PEF-induced pores in the membranes and a facilitated mass transfer [50,51]. ) and drying profiles (PEF ; untreated ) for the necessary drying time t (min) to reach an Mr ≤ 7%.…”
Section: Represents the Delaypoint (Dp)mentioning
confidence: 99%
“…The second drying stage is characterized by the migration of moisture from the inner interstices of the sample to the outer surface [10,34]. This limiting factor can be reduced by the PEF-induced pores in the membranes and a facilitated mass transfer [50,51]. ) and drying profiles (PEF ; untreated ) for the necessary drying time t (min) to reach an Mr ≤ 7%.…”
Section: Represents the Delaypoint (Dp)mentioning
confidence: 99%
“…PEF technology is based on applying short electrical pulses of high voltage to a product, placed between two electrodes. The polarization of the cell membrane leads to permeabilization and disruption of cellular tissue (Toepfl et al., 2014). Thereby mass and heat transfer processes can be improved without undesirable changes in food quality (Barbosa‐Cánovas & Altunakar, 2006).…”
Section: Introductionmentioning
confidence: 99%
“…This phenomenon is called electroporation and results in altering membrane permeability through the formation of pores allowing the exchange of membrane components with the cell environment [171]. Regarding the sensory qualities of the products, which are equally important with food safety, Toepfl et al (2014) [172] suggested that PEF treatment possibly has less effect on meat and fish products than traditional thermal methods, and further investigation is necessary.…”
Section: General Description Of Pef Technologymentioning
confidence: 99%