Electric field processing in the food industry

Ohmic heating and moderate electric fields technology are being explored for the innovative processing of food products, regarding enhancement of food quality attributes, optimization of process efficiency and reduction of spoilage agents by inactivation of target microorganisms. Fundamental knowledge about the interaction of electric fields with food systems and macronutrients (such as proteins and polysaccharides) has been addressed by our team.


Main Topics of the Research Team

Development of micro and nanosystems

Development of micro and nanosystems

e.g. thermal set-hydrogels, cold set hydrogels and emulsions

intended for encapsulation of bioactive compounds, using emergent food proteins

Enhancement of mass transfer operations due to electrical and thermal permeabilization of vegetable, fruit tissues and cell membranes

Enhancement of mass transfer operations due to electrical and thermal permeabilization of vegetable, fruit tissues and cell membranes

i.e. microalgae

aiming the extraction of important bioactive compounds through a biorefinery concept, in cooperation with B.Factory Group

Evaluation of the effects of moderate electric fields

Evaluation of the effects of moderate electric fields

on molecular, structural and functional aspects of food proteins

Production of structured systems, such as packaging and coating materials using food-grade materials

Production of structured systems, such as packaging and coating materials using food-grade materials

e.g. polysaccharides and proteins

extracted and obtained from food wastes