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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #415870
Research Project: Integration and Validation of Alternative and Multiple Intervention Technologies to Enhance Microbial Safety, Quality, and Shelf-life of Food

Location: Microbial and Chemical Food Safety

Title: Application of PEF in food processing and preservation

Author
item Jin, Zhonglin
item BERMUDEZ-AGUIRRE, LUZ

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/26/2024
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Pulsed electric fields (PEF) is a nonthermal technology widely investigated for preserving liquid foods with outstanding results in fruit and vegetable juices. The inactivation of pathogens and spoilage microorganisms is achieved because of the electroporation induced in cells due to the action of the electric field. One of the newest innovations in PEF for food preservation is electroporation to inactivate parasites in solids foods. PEF is also used as a pre-treatment to improve quality and retain nutritional value and sensory attributes in unit operations such as extraction and drying. In food processing, the newest use of PEF is for peeling fruits and vegetables. PEF-assisted processes such as freezing and thawing also show important results regarding time reduction and texture improvement.