THE ADVANTAGES OF USING PEF (PULSE ELECTRIC FIELD) AS A PRETREATMENT WITH DRYING PROCESSES OF FOOD PRODUCT

The drying is one of the methods for storage or supplied the food products. The tendency for consumption products with high value nutritive and quality and probe for environmentally friendly technologies leads to development , nonthermal technology for drying food products , such as pulse electric , high pressure or nonthermal pretreatment. In relation with quality of food stuff , PEF processes is preferable from food processes with comparison thermal technology , because PEF system reducing or preventing undesirable changes in physical and chemical properties of food and remain nutrition component. Also PEF system need lower energy in comparison other drying processes.

کلیدواژه ها:

drying ، PEF (pulse electric field) ، nonthermal ، quality ، nutrition