From Laboratory to Industry: The Evolution and Impact of Pulsed Electric Field Technology in Food Processing

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-09-11 DOI:10.1080/87559129.2024.2401433

Bing Yan, Jian Li, Qi-Chun Liang, Yanyan Huang, Shi-Lin Cao, Lang-Hong Wang, Xin-An Zeng

引用次数: 0

Abstract

The application of pulsed electric field (PEF) in food processing, has gained significant attention as a key non-thermal method. Studies have shown that PEF can not only effectively inactivate comm...

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从实验室到工业：脉冲电场技术在食品加工领域的发展和影响

脉冲电场（PEF）作为一种重要的非热处理方法，在食品加工中的应用已受到广泛关注。研究表明，脉冲电场不仅能有效地灭活食品中的致病菌，还能使食品中的致病菌在加工过程中消失。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists