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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #333362
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Pulsed electric field processing for fruit and vegetables

Author
item McHugh, Tara
item TOEPFL, STEPHEN - University Of Applied Sciences

Submitted to: Food Technology
Publication Type: Other
Publication Acceptance Date: 12/10/2015
Publication Date: 1/1/2016
Citation: McHugh, T.H. 2016. Pulsed electric field processing for fruit and vegetables. Food Technology. 70(1):73-75.

Interpretive Summary:

Technical Abstract: This month’s column reviews the theory and current applications of pulsed electric field (PEF) processing for fruits and vegetables to improve their safety and quality. This month’s column coauthor, Stefan Toepfl, is advanced research manager at the German Institute of Food Technologies and professor of food process engineering at Osnabrueck University of Applied Sciences. He has been active in process and equipment design for PEF processing and as a stakeholder for the PEF equipment manufacturer Elea GmbH. Elea GmbH is one of several companies that have contributed toward the transfer of PEF processing technology from lab scale into industrial food processing.