Statement on the treatment of food using a pulsed electric field

Dietrich Knorr; Karl Heinz Engel; Rudi Vogel; Barbara Kochte-Clemens; Gerhard Eisenbrand

doi:10.1002/mnfr.200800391

Statement on the treatment of food using a pulsed electric field

Dietrich Knorr
, Karl Heinz Engel
, Rudi Vogel
, Barbara Kochte-Clemens
, Gerhard Eisenbrand

University of Kaiserslautern

Research output: Contribution to journal › Article › peer-review

20 Scopus citations

Abstract

The working group "Food technology and safety" of the DFG Senate Commission on Food Safety (SKLM) discussed the food safety aspects associated with new technologies that are being developed and used for processing food. One of these newly developed processes uses a pulsed electric field, which is currently being used only on a pilot-scale in Europe. Key objectives of this treatment include the gentle and efficient extraction of cellular constituents as well as gentle pasteurisation of fruit juices. However, the associated electrochemical processes are still insufficiently understood. The SKLM issued the following opinion on 13^th March 2007, the English version was agreed on 30^th March 2008.

Original language	English
Pages (from-to)	1539-1542
Number of pages	4
Journal	Molecular Nutrition and Food Research
Volume	52
Issue number	12
DOIs	https://doi.org/10.1002/mnfr.200800391
State	Published - Dec 2008
Externally published	Yes

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10.1002/mnfr.200800391

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title = "Statement on the treatment of food using a pulsed electric field",

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AU - Kochte-Clemens, Barbara

AU - Eisenbrand, Gerhard

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Statement on the treatment of food using a pulsed electric field

Abstract

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