Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods

@article{Min2007PulsedEF,
  title={Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods},
  author={Seacheol Min and G. A. Evrendilek and H. Q. Zhang},
  journal={IEEE Transactions on Plasma Science},
  year={2007},
  volume={35},
  pages={59-73}
}
Pulsed electric field (PEF) nonthermal food processing has been of growing interest owing to because of its excellent potential in providing consumers with microbiologically safe and fresh quality foods. Application of high-voltage electric fields at a certain level for a very short time by PEF not only inhibits pathogenic and spoilage microorganisms but also results in the retention of flavor, aroma, nutrients, and color of foods. This paper provides the most current information about PEF food… CONTINUE READING