Pulsed Electric Fields Book in Scopus uri icon


  • © 2016 Elsevier Ltd. All rights reserved. Pulsed electric field (PEF) technology is one the nonthermal technologies used today for treating foods. Numerous studies have been performed using this emerging technology for accomplishing several objectives in foods. PEF technology is a promising approach to deliver to consumers microbiological and physicochemical safe food products maintaining their nutritious and sensory characteristics. PEF technology is used mainly to treat liquid and solid or semisolid foods such as milk, fruits, vegetables, and eggs and their products, just to mention some. It has been proved that the combination of electric strength and processing time can inactivate spoilage and pathogenic microorganisms and lessen deteriorative enzymes that depend on the type of food, microorganism, and enzymes.

Publication date

  • September 14, 2015