Emerging Technologies for Food Processing, 2nd Edition

Chapter 6

Overview of Pulsed Electric Fields Processing for Food

Stefan Toepfl, Claudia Siemer, Guillermo Saldaña-Navarro,  and Volker Heinz     Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrueck, Germany

Abstract

Increasing consumer demand for food with a high nutritional value and a “fresh-like” taste has led to the development of new, mild processes to enhance or substitute for conventional techniques, such as heat treatment, for food preservation. Several non-thermal pasteurization methods, including the application of high hydrostatic pressure (HHP) or pulsed electric fields (PEF), have been developed to achieve sufficient microbial reduction while maintaining food quality. Some of the possible applications of PEF as a non-thermal ...