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Fruit Preservation by Ohmic Heating and Pulsed Electric Fields

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Fruit Preservation

Part of the book series: Food Engineering Series ((FSES))

Abstract

It is well known that fruits have attractive appearance and flavor and are rich sources of bioactive compounds. Thus, consumers are demanding for easy ways of consumption where their health beneficial properties are kept. For these reasons, technologists and scientists have been focused on the development of technologies able to preserve fruits derivatives with fresh-like characteristics and maintaining their phytochemical concentration. Ohmic heating (OH) and high-intensity pulsed electric fields (HIPEF) have emerged as alternatives to conventional thermal pasteurization. Both electrical processes have shown high efficacy to inactivate several microorganisms, reducing at the same time the detrimental effects caused by heat applied during common pasteurization or sterilization. Several studies have been carried out during the past decades in order to elucidate the effectiveness of these techniques, obtaining promising results. This chapter gathers the most significant information about the use of OH or HIPEF in different fruits, basic principles of application, their effects over microorganisms and fruit properties, and a brief review of commercial implementations and environmental considerations.

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Authors and Affiliations

  1. Department of Food Technology, University of Lleida, Rovira Roure 191, Lleida, 25198, Spain

    Olga Martín-Belloso

  2. Tecnológico de Monterrey, Monterrey, Mexico

    Mariana Morales-de la Peña

Authors
  1. Olga Martín-Belloso
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  2. Mariana Morales-de la Peña
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Correspondence to Olga Martín-Belloso .

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Editors and Affiliations

  1. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Amauri Rosenthal

  2. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Rosires Deliza

  3. Tecnológico de Monterrey, Monterrey, Mexico

    Jorge Welti-Chanes

  4. Washington State University, Pullman, WA, USA

    Gustavo V. Barbosa-Cánovas

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Martín-Belloso, O., Morales-de la Peña, M. (2018). Fruit Preservation by Ohmic Heating and Pulsed Electric Fields. In: Rosenthal, A., Deliza, R., Welti-Chanes, J., Barbosa-Cánovas, G. (eds) Fruit Preservation. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3311-2_16

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