PEF is already industrially well-established novel food processing technology, mainly used for softening of fruits/vegetable tissues (easier handling) and for mild-temperature liquid food preservation.
Currently, the application of PEF technology is limited for the food products such as milk and beer, where development of the unfavourable flavours was reported after PEF treatment. It is assumed that the appearance of the metallic taste is most probably caused by metal migration from electrodes. In this study different electrode materials will be tested and their influence on sensory and flavour properties of milk will be evaluated. Influence of different PEF processing parameters on electrode material release and flavour changes would additionally be examined.
Aim of the students master thesis is revealing the changes in milk flavor profile that cause development of undesirable (metallic) flavor after PEF treatment.
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