The use of a pulsed electric field is a promising direction in nonthermal precessing of food products

Abstract

The use of pulsed electric fields is one of the most promising non-thermal methods of processing food products. Inactivation of microorganisms exposed to high-voltage PEFs is related to the electromechanical instability of the cell membrane. Electric field strength and treatment time are the two most important factors involved in PEF processing. The high initial cost of setting up the PEF processing system is the major obstacle confronting those who would encourage the system’s industrial application. Innovative developments in high-voltage pulse technology will reduce the cost of pulse generation and will make PEF processing competitive with thermal-processing methods.