Potentials of high intensity electric field pulses (HELP) to food processors in developing countries

Authors: Olajide, J.O.; Adedeji, A.A.; Ade-Omowaye, B.I.O.; Otunola, E.T.; Adejuyitan, J.A.

Source: Nutrition & Food Science, Volume 36, Number 4, 2006 , pp. 248-258(11)

Publisher: Emerald Group Publishing Limited

Buy & download fulltext article:

Price: $38.00 plus tax (Refund Policy)

Abstract:

Purpose ? This paper aims to focus on the prospects of incorporating a non-thermal process (high intensity electric field pulses, HELP) into food processing and preservation methods in developing countries. Besides, it is to create awareness to food processors and motivate researchers in developing countries to generate more data on the technology. Design/methodology/approach ? This is based on the review of the various successful applications of HELP process in inactivation of micro-organisms for the purpose of preservation. The adaptability of the process to plant food processing was also reviewed. Potential areas of application in developing countries were also highlighted and discussed. Findings ? The present findings reveal possible applications of HELP to food processing in developing countries such as fermentation, fruit and vegetable processing, and dehydration of tropical food. Originality/value ? The paper has indicated that the poor energy system in developing countries has made drying and fermentation techniques appropriate methods of food processing. Therefore, HELP technology offers good potentials for both food processing and preservation and as adjunct to other processes such as fermentation and drying.

Keywords: Developing countries; Drying; Electric fields; Fermentation; Food preservation

Document Type: Research article

DOI: http://dx.doi.org/10.1108/00346650610676820

Publication date: 2006-07-01