Pulsed Electric Field Technology in Food Processing Industry-A Review

Kirthy Reddy M, Penchalaraju M

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

How to Cite?: Kirthy Reddy M, Penchalaraju M, "Pulsed Electric Field Technology in Food Processing Industry-A Review", Volume 3 Issue 7, July 2014, International Journal of Science and Research (IJSR), Pages: 1144-1149, https://www.ijsr.net/getabstract.php?paperid=20141250, DOI: https://dx.doi.org/10.21275/20141250