The emerging non-thermal processing (high hydrostatic pressure, electric pulses, ultrasound, and oscillating) have drawn much attention in the last decade due to its unique advantages. However, the large-scale applications of those technologies in food industry are still in infancy. The pulsed electric field (PEF) technology has been applied to the inactivation of microbes and modification of enzymes with no or minimum changes to the sensory, physicochemical, and nutritional characteristics of the products. Applications of ultrasound are divided into low intensity ultrasound and high intensity ultrasound (HPU). Some applications of HPU in food processing operations include emulsification, homogenization, defoaming, extrusion, extraction, etc. In this webcast, professionals from government, academic, and industry address and discuss the potential application of HPU and PEF technologies in fruit and vegetable dehydration.
Length: 44 minutes
Contact Hours: 0.75
Date Recorded: September 12, 2014
The emerging non-thermal processing (high hydrostatic pressure, electric pulses, ultrasound, and oscillating) have drawn much attention in the last decade due to its unique advantages. However, the large-scale applications of those technologies in food industry are still in infancy. The pulsed electric field (PEF) technology has been applied to the inactivation of microbes and modification of enzymes with no or minimum changes to the sensory, physicochemical, and nutritional characteristics of the products. Applications of ultrasound are divided into low intensity ultrasound and high intensity ultrasound (HPU). Some applications of HPU in food processing operations include emulsification, homogenization, defoaming, extrusion, extraction, etc. In this webcast, professionals from government, academic, and industry address and discuss the potential application of HPU and PEF technologies in fruit and vegetable dehydration.
Length: 44 minutes
Contact Hours: 0.75
Date Recorded: September 12, 2014
