Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing

Authors: Toepfl, S.¹; Mathys, A.¹; Heinz, V.²; Knorr, D.¹

Source: Food Reviews International, Volume 22, Number 4, October-December 2006 , pp. 405-423(19)

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Abstract:

The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production. In addition to quality improvements and consumer benefits by gentle microbial inactivation and improvement of mass transfer processes, their potential to improve energy efficiency and sustainability of food production will be discussed within this review.

Keywords: Pulsed electric fields; High pressure; Energy efficiency; Sustainability; Non-thermal processing

Document Type: Research article

DOI: http://dx.doi.org/10.1080/87559120600865164

Affiliations: 1: Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany 2: German Institute of Food Technology (DIL e.V.), Quakenbrück, Germany

Publication date: 2006-10-01