Pulsed electric field treatment for beverage production and preservation

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dc.authorid0000-0001-5064-4195
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2021-06-23T18:51:36Z
dc.date.available2021-06-23T18:51:36Z
dc.date.issued2017
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractProcessing of foods by thermal processing with the main objective of shelf life extension and safety may bring some disadvantages on physical or sensory properties as well as compounds classified as functional. Alternatives such as pulsed electric fields (PEF) with minimization of undesirable changes for food processing to produce foods with better quality are on demand. The main advantage of PEF technology comes with its mode of application that it is practiced at ambient, above, or below ambient temperature which minimize changes in physical properties of foods. When electric field current is applied to food samples, it is transmitted through the food by the presence of ions; thus, food should have certain amount of ions for PEF processing. In this respect-due to the presence of the hydrogen ions-fruit juices are one of the most suitable food products to be processed by PEF. Different juices have successfully processed by PEF for the safety and shelf life extension, but more studies are needed to prove that PEF is equivalent or superior to heat treatment for fruit processing. Therefore, there is a need to have a comprehensive review for the PEF applications on beverage processing to determine the potential of the technology for beverage production and preservation. © Springer International Publishing AG 2017. All rights are reserved.en_US
dc.description.urihttps://link.springer.com/referenceworkentry/10.1007/978-3-319-32886-7_180
dc.identifier.doi10.1007/978-3-319-32886-7_180
dc.identifier.endpage2493en_US
dc.identifier.isbn9783319328867
dc.identifier.isbn9783319328850
dc.identifier.scopus2-s2.0-85044018711en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage2477en_US
dc.identifier.urihttps://doi.org/10.1007/978-3-319-32886-7_180
dc.identifier.urihttps://hdl.handle.net/20.500.12491/3898
dc.identifier.volume4en_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherSpringer International Publishingen_US
dc.relation.ispartofHandbook of Electroporationen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEnzyme inactivationen_US
dc.subjectFruit juiceen_US
dc.subjectMicrobial inactivationen_US
dc.subjectPulsed electric fieldsen_US
dc.titlePulsed electric field treatment for beverage production and preservationen_US
dc.typeBook Chapteren_US

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