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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FLUID FOODS AND BEVERAGES Title: Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods

Author
item Zhang, Howard

Submitted to: IEEE Transactions on Plasma Science
Publication Type: Review Article
Publication Acceptance Date: January 15, 2007
Publication Date: February 15, 2007
Citation: Zhang, H.Q. 2007. Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods. IEEE Transactions on Plasma Science. 35(1):59-73.

Technical Abstract: Pulsed electric field (PEF) nonthermal food processing has been of growing interest owing to its excellent potential to provide consumers with microbiologically-safe and fresh-like quality foods. Application of high voltage electric field at a certain level for a very short time by PEF not only inhibits pathogenic and spoilage microorganisms, but also results in the retention of flavor, aroma, nutrients, and color of foods. This paper provides most current information about PEF food processing. It reviews the systems for PEF processing and its effects on the inhibitions of microorganisms and enzymes and sensory and nutritional properties of foods. Regulatory issues of PEF processing are discussed as well.

Last Modified: 11/24/2014
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