Pulsed electric field/Campo eletrico pulsado

Pulsed electric fields of high intensity (HIPEF) is a non-thermal food conservation to replace traditional thermal pasteurization. Compared to thermal processing, the HIPEF as well as being effective in removing microorganisms and inactivate enzymes also minimize the loss of flavor, color, texture,...

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Veröffentlicht in:Ciência rural 2012-05, Vol.42 (5), p.934
Hauptverfasser: Binoti, Mirella Lima, Ramos, Afonso Mota, Teixeira, Luciano Jose Quintao, Stringheta, Paulo Cesar, de Paula Minim, Valeria Rodrigues, Pirozi, Monica Ribeiro
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container_end_page
container_issue 5
container_start_page 934
container_title Ciência rural
container_volume 42
creator Binoti, Mirella Lima
Ramos, Afonso Mota
Teixeira, Luciano Jose Quintao
Stringheta, Paulo Cesar
de Paula Minim, Valeria Rodrigues
Pirozi, Monica Ribeiro
description Pulsed electric fields of high intensity (HIPEF) is a non-thermal food conservation to replace traditional thermal pasteurization. Compared to thermal processing, the HIPEF as well as being effective in removing microorganisms and inactivate enzymes also minimize the loss of flavor, color, texture, nutrients and labile components of food. The aim of this work was to gather bibliographic data current HIPEF on the subject, covering: experimental setup, effects of dielectric breakdown of food, effect on microorganisms, enzymes and constituents of food. The data found in the literature indicate treatment of HIPEF as a promising alternative for food conservation and it could be used as a single technology or in addition to thermal processing. Key words: high-intensity pulsed electric field, microorganisms, nutrition and sensory characteristics Campos eletricos pulsados de alta intensidade (CEPAI) constituem um metodo nao-termico de conservacao para alimentos em substituicao a pasteurizacao tradicional. Em comparacao ao processamento termico, os CEPAI, alem de serem eficientes na eliminacao de micro-organismos e na inativacao de enzimas, tambem minimizam as perdas de sabor, cor, textura, nutrientes e componentes termolabeis dos alimentos. O objetivo desse trabalho foi levantar dados bibliograficos atuais sobre o tema CEPAI, abordando: definicao do processo, instalacao experimental, efeito da ruptura dieletrica do alimento, efeito sobre micro-organismo, enzimas e constituintes dos alimentos. Os dados encontrados na literatura apontam o tratamento por CEPAI como alternativa promissora para a conservacao de alimentos, podendo ser utilizado como tecnologia unica ou como complemento aos processamentos termicos. Palavras-chave: campo eletrico pulsado de alta intensidade, micro-organismos, caracteristicas nutricionais e sensoriais.
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subjects Enzymes
title Pulsed electric field/Campo eletrico pulsado
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