Pulsed Electric Field Technology in Food Processing Industry-A Review
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064

Review Papers | Agronomy | India | Volume 3 Issue 7, July 2014

Pulsed Electric Field Technology in Food Processing Industry-A Review

Kirthy Reddy M, Penchalaraju M

Pulsed electric field (PEF) processing is a non-thermal method of food preservation. The basic principle of the PEF technology is the application of short pulses of high electric fields with duration of micro seconds micro- to milliseconds and intensity in the order of 10- 80 kV/cm. In this paper application of PEF in different food processing industries and the effect of PEF on microorganisms, enzymes, proteins, fats and emulsions, pigments are reviewed.

Keywords: Pulsed electric field, Electroporation, Electro permeabilization, Compression chamber

Edition: Volume 3 Issue 7, July 2014

Pages: 1144 - 1149

Share this Article

How to Cite this Article?

Kirthy Reddy M, Penchalaraju M, "Pulsed Electric Field Technology in Food Processing Industry-A Review", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=20141250, Volume 3 Issue 7, July 2014, 1144 - 1149

67 PDF Views | 58 PDF Downloads

Download Article PDF



Top