The power of the ultrasound wave… Power ultrasound is considered today as an emerging and promising technology in the food industry. The potential of this technology in both solid-liquid systems and solid-gas systems has aroused wide interest due to its ability to accelerate mass transfer processes. Additionally, the benefits of the application of power ultrasound, […]
Consumer criteria for food acceptance is complex. Not only sensory characteristics of the product are crucial, but also related factors such as previous information acquired, past experiences, attitude or beliefs are important. Raising concerns regarding ultra-processed food consumption is driving consumers’ willingness towards more traditional and natural products, which are generally considered as safe. Moreover, […]
ELEA’s history The first reports on Pulsed Electric Fields have been published in the 1960s. Ongoing research on PEF use in the food sector from lab to pilot scale reached the German Institute of Food Technologies, DIL, Germany. They develop industrial scale PEF systems since 2006. In a joint project with potato delicacies processor Wernsing […]
Freezing is a traditional way to preserve food. However, after thawing, fruits and vegetables have a dramatic loss of quality. Industrial innovation in the field starts with understanding how plants survive winter in nature. Federico Gómez Galindo of Lund University describes a new invention which could revolutionize the frozen vegetable sector. Introduction A team of […]
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