International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064




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


Pulsed Electric Field Technology in Food Processing Industry-A Review

Kirthy Reddy M [2] | Penchalaraju M [2]


Abstract: 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


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), Volume 3 Issue 7, July 2014, pp. 1144-1149, https://www.ijsr.net/get_abstract.php?paper_id=20141250

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