Nonthermal pasteurization of liquid foods using high-intensity pulsed electric fields.

@article{Qin1996NonthermalPO,
  title={Nonthermal pasteurization of liquid foods using high-intensity pulsed electric fields.},
  author={Binbing Qin and U R Pothakamury and Gustavo V. Barbosa-C{\'a}novas and Barry G. Swanson},
  journal={Critical reviews in food science and nutrition},
  year={1996},
  volume={36 6},
  pages={603-27}
}
Processing foods with high-intensity pulsed electric fields (PEF) is a new technology to inactivate microorganisms and enzymes with only a small increase in food temperature. The appearance and quality of fresh foods are not altered by the application of PEF, while microbial inactivation is caused by irreversible pore formation and destruction of the semipermeable barrier of the cell membrane. High-intensity PEF provides an excellent alternative to conventional thermal methods, where the… CONTINUE READING