Pulsed Electric Fields infood preservation
Pulsed Electric Fields Pulsed electric fields PEF is a non-thermal method of food preservation that uses short pulses of electricity for microbial inactivation and causes minimal damaging effect on food qualities. PEF technology aims to offer consumers high-quality foods. High Intensity Pulsed Electric Field (PEF) Processing involves the application of pulses of high voltage (typically 20-80 kV/cm) to foods placed between 2 electrodes . PEF may be applied in the form of exponentially decaying, square wave, bipolar, or oscillatory pulses and at ambient, sub-ambient, or slightly above ambient temperature for less than 1s. Energy loss due to heating of foods is minimized, reducing the detrimental changes of the sensory and physical properties of foods. PEF treatments showed effects on the microbial inactivation in milk, milk products, egg products, juice and other liquid foods Some important aspects in pulsed electric field technology are the generation of high electric f