23-5 |
Product evaluations and process benefits |
H. MASTWIJK, Agrotechnological Research Institute, ATO BV, PO Box 17, Wageningen, 6700 AA, Netherlands and P. V. Bartels, ATO B.V., PO BOX 17, Wageningen, 6700AA, Netherlands. Matching a processing technology with food products is a critical step to the successful introduction of new technologies. As other emerging technologies, pulsed electric field (PEF) is suitable to certain products. A set of fruit and vegetable based products were evaluated for the suitability and consumer acceptability. In general, a high acid product, such as orange juice and apple cider, is best suited for PEF pasteurization. Low acid liquid foods, such as dairy products, will require refrigiration similar to those of thermally pasteurized products.
Session 23, Pulsed electric fields: An update
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