Pulsed Electric Field Technology in Liquid Food Processing Technology – A Review


Krishnaveni S, Associate professor
Department of Electrical and Electronics Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam, Chennai, TamilNadu, India.


Pulsed electric field food processing (PEF) has received considerable attention due to its potential to enhance the food quality and extend the shelf life during the last few decades. The associated PEF parameters in food processing are many and the individual performances of the parameters are not separable. Moreover, there are still many unknown factors involved in PEF food processing of liquid foods and many conflict reports are found in the literature. The purpose of this literature review is to give a general overview of how the parameters of the pulsed electric field affect microorganisms and the quality of milk and orange juice.