Pulsed electric fields

Sadhana Ravishankar, H. Zhang, M. L. Kempkes

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

The concept of pulsed electric fields (PEF) was first proposed in 1967 to change the behavior or microorganisms. The electric field phenomenon was identified as membrane rupture theory in the 1980s. Increasing the membrane permeability led to the application of PEF assisted extraction of cellular content and transfer of genetic material across cell membrane. The lethal effects of PEF to microorganisms were studied in 1990s when laboratory and pilot plant equipment were developed to evaluate the effect of PEF as a nonthermal food process to provide consumers with microbiologically-safe and fresh-like quality foods. Application of high voltage electric field at a certain level for a very short time by PEF not only inactivates pathogenic and spoilage microorganisms, but also results in the retention of flavor, aroma, nutrients, and color of foods. The first commercial PEF pasteurization of apple cider products took place in 2005 in the United States. This paper provides current information about PEF food processing and identifies a list of research needs to further develop PEF technology for food processing and preservation.

Original languageEnglish (US)
Pages (from-to)429-432
Number of pages4
JournalFood Science and Technology International
Volume14
Issue number5
DOIs
StatePublished - Oct 2008
Externally publishedYes

Fingerprint

pulsed electric fields
Food Handling
Electric fields
Food
Food Preservation
Pasteurization
Food Quality
Membranes
Malus
Rupture
Microorganisms
Permeability
electric field
Color
Food processing
food processing
Cell Membrane
Technology
Equipment and Supplies
apple cider

Keywords

  • Nonthermal
  • Pasteurization
  • Pulsed electric fields
  • Quality
  • Research needs

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering
  • Chemical Engineering(all)

Cite this

Pulsed electric fields. / Ravishankar, Sadhana; Zhang, H.; Kempkes, M. L.

In: Food Science and Technology International, Vol. 14, No. 5, 10.2008, p. 429-432.

Research output: Contribution to journalArticle

Ravishankar, Sadhana ; Zhang, H. ; Kempkes, M. L. / Pulsed electric fields. In: Food Science and Technology International. 2008 ; Vol. 14, No. 5. pp. 429-432.
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