Emerging Technologies for Food Processing, 2nd Edition

Chapter 7

Pulsed Electric Field Processing of Liquid Foods and Beverages

Mansel W. Griffiths¹,  and Markus Walkling-Ribeiro^2     1Department of Food Science, University of Guelph, ON, Canada     ²Department of Food Science, Cornell University, Ithaca, NY, USA

Abstract

Presently, most liquid foods are preserved commercially by ultra-high temperature or high temperature short time processes. Although heating inactivates enzymes and microorganisms, the organoleptic and nutritional properties of the food suffer because of protein denaturation and the loss of vitamins and volatile flavors. Thus, extending the shelf life of food by heat treatment is not only energy intensive, but, in many cases, adversely affects the flavor, chemical composition, and nutritional ...