Food Processing by Pulse Electric Field: A Review
Advances in Research · pp. 1–6 · Published 6 Apr 2017
10.9734/AIR/2017/32343Abstract
The aim of the present study is to know about the effects of pulse electric field on food and compare it with other thermal methods of food processing. Food quality, food safety, convenience, freshness, healthy food, natural flavor and taste with extended shelf-life are the main criteria for the demand made by today’s consumers. Thermal methods of food preservation gives low quality food as compare to non-thermally treated food product. Pulse Electric Field processing (PEF) is a non-thermal processing technology to kill microorganism present in food by the application of short pulses of high electric fields for micro-seconds to milliseconds. It preserves the flavor of foods, vitamin content, and color of foods. PEF technology aims to offer consumers high-quality foods product. PEF technology is considered superior to traditional thermal processing methods because it greatly reduces detrimental changes in the sensory and physical properties of foods. It can be used in replace of thermally processed food because it produces the foods that have the good quality as compare to thermally processed food.
Cited by 14
M. I. Alquraishi, Nora A. Alfadda, Wajude Alabdullatif · Food Chemistry: X · 2025
Min-jung Ko, Bo-Young Seok, M. Chung · Food Science and Biotechnology · 2024
R. Richa, Deepika Kohli, Dinesh Kr. Vishwakarma · Journal of Agriculture and Food Research · 2023
Agbémébia Y. Akakpo, D. Kaboré, M. Somda · Scientific African · 2022
Fakhar Islam, F. Saeed, Muhammad Afzaal · Food Science & Nutrition · 2022
Yu-Hao Zhou, S. Vidyarthi, Xu-Hai Yang · Innovative Food Science & Emerging Technologies · 2022
Deepika Kohli, P. Champawat, V. D. Mudgal · Journal of food process engineering · 2021
J. I. Agbaka, C. Ishiwu, A. N. Ibrahim · 2020
Arturo B Soro, P. Whyte, D. Bolton · Comprehensive Reviews in Food Science and Food Safety · 2020
H. M. Ahmed, Mohamed Nasr El Din · 2019
Related research
- Antimicrobial Effect of Some Plant Extracts on Plant Pathogens that Cause Food Spoilage — shares topic coverage
- Analysis of the Shelf Life of Soya Bean (Glycine max) Flour — shares topic coverage
- An Exploratory Analysis of the Stability and Quality of Instant Soup Mix Powder Incorporated with Malabar Spinach Leaves Powder under Refrigerated Conditions — shares topic coverage
- Fungal Contamination and Shelf-life of Peanut Paste Sold in the Markets of Daloa (Central-West, Côte d'Ivoire) — shares topic coverage
- Studies on Formulating Phyllosphere Consortia and its Shelf Life — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
14
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.