Pulsed Electric Field Processing: Basic Principles and Applications

This chapter presents an in-depth exploration of pulsed electric fields (PEF) in food processing, elucidating fundamental principles, diverse applications, and future directions. The context of PEF application is established by remarking on the significance of PEF as a nonthermal preservation technique with the potential to revolutionize the food industry. Mechanisms of action are dissected, encompassing the electroporation of cells and the intricate effects on food components. The complex interplay between electrical properties of food products and PEF treatments is highlighted, offering insights into effective process engineering. Emphasis is placed on critical processing parameters. Different PEF processing systems are reviewed for their engineering aspects and operational considerations. The chapter unveils an array of potential food processing applications, spanning from high-intensity PEF to moderate and low-intensity variations. The PEF's capacity to enhance food safety, quality, and shelf life is underscored. Economic and environmental dimensions are also integrated, accentuating the sustainability of PEF treatments and their alignment with modern eco-conscious trends. On a forward-looking note, future trends are envisioned, inviting innovation and collaborative research in this dynamic research field with such a great transformative potential in the food processing landscape. © 2026 John Wiley & Sons Ltd. All rights reserved.

Pulsed Electric Field Processing: Basic Principles and Applications Book in Scopus