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Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing
Abstract
The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production. In addition to quality improvements and consumer benefits by gentle microbial inactivation and improvement of mass transfer processes, their potential to improve energy efficiency and sustainability of food production will be discussed within this review.
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Citations
Cited by
Techniques for extraction of bioactive compounds from plant materials: A review
Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F., Jahurul, M. H. A., Ghafoor, K., Norulaini, N. A. N., & Omar, A. K. M. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.01.014 · Cited by 2,870
Traditional and innovative approaches for the extraction of bioactive compounds
Usman, I., Hussain, M., Imran, A., Afzaal, M., Saeed, F., Javed, M., Afzal, A., Ashfaq, I., Al Jbawi, E., & A. Saewan, S. (2022) · International Journal of Food Properties · doi:10.1080/10942912.2022.2074030 · Cited by 209
“According to the study of Toepfl et al.([56]) PEF unlocks a broad range of applications in food processing due to the mentioned cell membrane of enlarged permeability phenomenon or electroporation interference.”
ResultAdvances in pre-treatment techniques and green extraction technologies for bioactives from seaweeds
Ummat, V., Sivagnanam, S. P., Rajauria, G., O'Donnell, C., & Tiwari, B. K. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.018 · Cited by 126
Novel thermal and non-thermal processing of watermelon juice
Bhattacharjee, C., Saxena, V. K., & Dutta, S. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.09.015 · Cited by 123
Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking
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Metadata
- Authors
- Toepfl, S., Mathys, A., Heinz, V., & Knorr, D.
- Venue
- Food Reviews International
- Publisher
- Informa UK Limited
- Published
- 2006-12
- Volume
- 22
- Issue
- 4
- Pages
- 405-423
- ISSN
- 1525-6103 (ISSN-L)
- 8755-9129
- OpenAlex
- W2123806589
- Cited by
- 476
- References
- 0
- FWCI
- 8.58
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing. https://app.cochat.ai/papers/10.1080/87559120600865164
- The paper
- Toepfl, S., Mathys, A., Heinz, V., & Knorr, D. (2006). Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing. Food Reviews International. https://doi.org/10.1080/87559120600865164
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
