Özet:

In food processing technologies, minimally processing technologies have been commonly used for the purpose of enhancing the quality of foods. Electrical methods, minimal processing techniques such as drying, extraction, pasteurization, sterilization, cooking and thawing, have been used for different purposes in food industry. The efficiency of electrical process is influenced by the frequency and wave form applied. Selected process parameters influence the process yield and product quality to be obtained. Studies conducted on these subjects reported that high frequency applications minimized electrochemical reactions in foods and on electrode surfaces, and the effect of different wave forms on the product quality was insignificant, but the application of square waveform increased the process time by decreasing the electrical conductivity value. In this study, the effect of different frequencies and wave forms during processing by electrical methods on process time, process efficiency, product quality and inactivation of microorganisms was reviewed.

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