Akademik Veri Yönetim Sistemi
Non-thermal Processing of Major Food Macromolecules, Elsevier, ss.237-254, 2025
A nonthermal food processing technology called pulsed electric field (PEF) is being developed and applied from the laboratory and pilot plant to the industrial level. PEF technology is considered a green technology due to the improvement or replacement of traditional thermal and chemical methods. The food materials are positioned between two electrodes and are exposed to high-voltage electric fields. PEF has found a seat in various applications such as drying, extraction, peeling, inactivation of enzymes and microorganisms, improvement of chemical reactions, and modification of macromolecules. Starch is a low-cost macromolecule, which had applications in many industries like food, textile, paper, chemical, pharmaceutical, and petrochemicals. Due to the limited functionality of starch in its native form, many techniques have been used to increase the technical and functional qualities of starch. This chapter explains the fundamentals of the PEF process and the impact of PEF on the structural and functional attributes of starch.