List Out The Applications Of Pulsed-Electric Field Extraction
Pulsed electric fields PEF is a non-thermal method of food preservation that uses short pulses of electricity for microbial inactivation and causes minimal detrimental effect on food quality attributes. PEF technology aims to offer consumers high-quality foods. PEF technology is better to standard thermal processing methods in terms of food quality qualities because it eliminates or considerably eliminates adverse changes in the sensory and physical properties of foods. The goal of PEF technology is to provide consumers with high-quality foods. PEF technology is better to standard thermal processing methods in terms of food quality qualities because it eliminates or considerably eliminates adverse changes in the sensory and physical properties of foods.
Source: Pulsemaster.com
PEF technology has been touted as superior to other methods of killing microorganisms, such as heat treatments, because it destroys bacteria while preserving the unprocessed food’s original colour, flavour, texture, and nutritional content. PEF technique involves applying high-voltage pulses to liquid or semi-solid meals that are sandwiched between two electrodes. The majority of PEF research has concentrated on the impact of PEF treatments on microbial inactivation in milk, milk products, egg products, juice, and other liquid foods. However, whereas PEF has published a large number of research articles on the microbiological elements of food preservation, there is little evidence available on the impact of this method on food ingredients, overall quality, and acceptance. Recently, the interest in application of pulsed electric fields (PEF) for food processing has revived. The PEF treatment was found to be particularly successful for inactivating microorganisms, boosting pressing efficiency and strengthening juice extraction from food plants, and intensifying dehydration and drying of food.
