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Review Papers | Agronomy | India | Volume 3 Issue 7, July 2014 | Rating: 6.6 / 10

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