Effects of Pulsed Electric Field Processing on Milk Properties

The quest for energy conservation by the manufacturers to reduce carbon footprint of the processes involved in food processing and preservation and the increasing consumers demand for fresh-like quality foods have given rise to the development of emerging nonthermal processing technologies such as pulsed electric field (PEF). The PEF technology uses short high voltage pulses to inactivate spoilage organisms and pathogens in liquid foods such as milk or juices. The aim is to produce safe foods with better nutritional and sensory properties in a moderate temperature. The interest in PEF technology is increasing for processing milk or juices as a means of avoiding adverse effects of thermal treatments (e.g. pasteurisation or ultra-high temperature) such as colour alteration, flavour damage and nutrient losses. The results gained in the current work show the mild effects of PEF processing on milk properties including natural microflora, enzymes and functionality of fat and proteins. Reading of this book is recommended to all food science and food engineering students, researchers and university lecturers interested in novel methods of nonthermal processing of foods.

Autorentext

Kambiz Shamsi (PhD, MSc, BSc, BA) studied Food Science at RMIT University, Melbourne, Australia. His research interests include application of nonthermal technology (pulsed electric field and high hydrostatic pressure) in dairy, oil processing and product development. He is currently a casual academian and researcher at RMIT University.