Pulsed electric field technology in food preservation: a review

Traditional food processing approaches like cooking, freezing, refrigeration and blanching are commonly known methods and are generally used by the people in their homes. However, in the food processing industries these techniques are combined with other processing operations with the help of several contemporary process-technology plants by using different technical prospects that are not commonly practiced by consumers during household processing. Modern food technology deals with the development of conventional processing methods such as high-temperature short time heating or vacuum cooking, as well as several other approaches like high pressure treatment, extrusion, pulsed electric field technology and microwave processing. These modern technologies usually emphasize on food preservation with maximum retention of food quality attributes and nutrients. Therefore the frequently used concept of ‘‘minimal processing’’ is not absolutely apt, since actually the principle ‘‘as little as possible, but as much as necessary’’ is meant [1].

[1]  Patrick C. Wouters,et al.  Effects of Pulsed Electric Fields on Inactivation Kinetics of Listeria innocua , 1999, Applied and Environmental Microbiology.

[2]  D. Knorr,et al.  Sterilization of liquid foods by pulsed electric fields–an innovative ultra-high temperature process , 2015, Front. Microbiol..

[3]  Henry Jaeger,et al.  Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology , 2015 .

[4]  O. Farish,et al.  Pulsed electric field inactivation of diarrhoeagenic Bacillus cereus through irreversible electroporation , 2000, Letters in applied microbiology.

[5]  E. Dumay,et al.  Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white. , 2000, Journal of agricultural and food chemistry.

[6]  Patrick D. Pedrow,et al.  Pulsed Electric Field Treatment Chamber Design for Liquid Food Pasteurization Using a Finite Element Method , 1995 .

[7]  S. Macgregor,et al.  Inactivation of pathogenic and spoilage microorganisms in a test liquid using pulsed electric fields , 2000 .

[8]  Francesco Noci,et al.  An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle. , 2013, Meat science.

[9]  S. Condón,et al.  Occurrence of sublethal injury after pulsed electric fields depending on the micro‐organism, the treatment medium ph and the intensity of the treatment investigated , 2005, Journal of applied microbiology.

[10]  G. Barbosa‐Cánovas,et al.  Pulsed electric field-assisted extraction of juice from food plants. , 2004 .

[11]  M. M. Góngora-Nieto,et al.  Milk thermization by pulsed electric fields (PEF) and electrically induced heat , 2010 .

[12]  S. Toepfl,et al.  New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review. , 2013, Meat science.

[13]  Javier Raso,et al.  Predicting inactivation of Salmonella senftenberg by pulsed electric fields , 2000 .

[14]  Javier Raso,et al.  Critical factors determining inactivation kinetics by pulsed electric field food processing , 2001 .

[15]  F. Villani,et al.  Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milk. , 2009, Food microbiology.

[16]  F Baron,et al.  High intensity pulsed electric fields applied to egg white: effect on Salmonella Enteritidis inactivation and protein denaturation. , 1999, Journal of food protection.

[17]  Armand V. Cardello,et al.  Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study , 2007 .

[18]  Alaa El-Din A. Bekhit,et al.  Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness , 2014, Food and Bioprocess Technology.

[19]  G. Mittal,et al.  Pasteurization of Fresh Orange Juice Using Low-Energy Pulsed Electrical Field , 2002 .

[20]  S. Toepfl,et al.  Application of Pulsed Electric Fields in Food , 2014 .

[21]  A. Bekhit,et al.  Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus. , 2015, Meat science.

[22]  Qinghua Zhang,et al.  Engineering aspects of pulsed electric field pasteurization , 1995 .

[23]  Phil Bremer,et al.  Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles , 2015 .

[24]  O. Martín-Belloso,et al.  Review: Potential of High-Intensity Pulsed Electric Field Technology for Milk Processing , 2010 .

[25]  G. Evrendilek,et al.  Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods , 2007, IEEE Transactions on Plasma Science.

[26]  G. Barbosa‐Cánovas,et al.  Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments , 2003 .

[27]  D. Hicks.  Production and packaging of non-carbonated fruit juices and fruit beverages , 1990 .

[28]  K. Taiwo,et al.  Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods , 2001 .

[29]  Gustavo V. Barbosa-Cánovas,et al.  Preservation of foods with pulsed electric fields , 1999 .

[30]  Phil Bremer,et al.  Bacterial inactivation in whole milk using pulsed electric field processing , 2014 .

[31]  J. Raso,et al.  Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields. , 2000, International journal of food microbiology.

[32]  J. Dunn.  Pulsed Electric Field Processing: An Overview , 2001, Pulsed Electric Fields in Food Processing.

[33]  Q. Zhang,et al.  An integrated PEF pilot plant for continuous nonthermal pasteurization of fresh orange juice , 1998 .

[34]  Paula Pereira,et al.  Meat nutritional composition and nutritive role in the human diet. , 2013, Meat science.

[35]  R. Benz,et al.  Dependence of the Electrical Breakdown Voltage on the Charging Time in Valonia Utricularis , 1980 .

[36]  H W Yeom,et al.  Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. , 2000, Journal of agricultural and food chemistry.