Recent advances of high voltage electric field technology and its application in food processing: A review with a focus on corona discharge and static electric field
Authors:
- Mohsen Dalvi-IsfahanMDMohsen Dalvi-Isfahan
- Michel HavetMHMichel Havet
- Nasser HamdamiNHNasser Hamdami
- Alain Le-BailALAlain Le-Bail
- 18 April 2023
- journal article
- review article
- Published by Elsevier in Journal of Food Engineering
- Vol. 353
Abstract
No abstract availableKeywords
This publication has 124 references indexed in Scilit:
- Inactivation of bacteria using dc corona discharge: role of ions and humidityNew Journal of Physics, 2011
- Effect of high-voltage electrostatic field pretreatment on the antioxidant system in stored green mature tomatoesJournal of the Science of Food and Agriculture, 2011
- EHD-Enhanced Water Evaporation from Partially Wetted Glass Beads with Auxiliary Heating from BelowDrying Technology, 2009
- Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenesFood Microbiology, 2009
- DC discharges in atmospheric air for bio-decontamination – spectroscopic methods for mechanism identificationThe European Physical Journal D, 2009
- Bactericidal action of positive and negative ions in airBMC Microbiology, 2007
- Decoloration of azo dye by a multi-needle-to-plate high-voltage pulsed corona discharge system in waterJournal of Electrostatics, 2006
- Atmospheric pressure plasmas: A reviewSpectrochimica Acta Part B: Atomic Spectroscopy, 2006
- Sterilization by H2O2 droplets under corona dischargeJournal of Electrostatics, 2002
- A preliminary study of electrohydrodynamic augmented bakingJournal of Electrostatics, 1978