Recent Developments in Non‐thermal Processess

Emerging technology to develop novel red winemaking practices: An overview

“…PEF equipments can use ordinary electricity and they meet electrical safety standards without the risk of harmful environmental by-products (Ramaswamy & Marcotte, 2005). PEF is an energy efficient process compared to the traditional thermal processes (Vega-Mercado et al, 1997); a full-scale PEF system can process between 1000 and 5000 L of liquid foods per hour and this technology is easy scalable (Sampedro & Zhang, 2012). Generation of high voltage pulses having sufficient peak power (typically megawatts) is the limitation in processing large quantities of fluid, economically (Gaudreau, Hawkey, Petry, & Kempkes, 1998), but the emerging of solid-state pulsed power systems, which can be arbitrarily sized by combining switch modules in series and parallel, can remove this limitation (Gaudreau, Hawkey, Petry, & Kempkes, 2001).…”

Study of non-thermal technologies to preserve the quality of fresh foods

“…First, a pH lowering due to the effect of CO 2 dissolution has been pointed out as a possible inactivation cause. When carbon dioxide is dissolved in water, carbonic acid is produced, which will then dissociate and give bicarbonate, carbonate and H + ions (Figure I.4), decreasing the medium pH, and in consequence, intracellular pH, what would affect to enzymes activity (Sampedro & Zhang, 2012). However, in juices with an initial low pH value, such as tomato or apple juices (pH value around 4.0), carbonic acid will hardly dissociate because the dissociation constant of carbonic acid and bicarbonate are pK a = 6.57 and pK a = 10.62, respectively (Figure I.4), so pH value will not change noticeably (Zhou et al, 2015).…”

“…Thermosonication has been shown to improve quality properties of juices. However, further research is needed to better understand the effects of ultrasound processing on bioactive compounds and sensory properties of foods (Sampedro & Zhang, 2012).…”