Going Through Pulsed Electric Field Technology for Food Processing: Assessment of Progress and Achievements

Ramos‐de‐la‐Peña, Ana Mayela; Rios-Licea, Merab M.; Mendez-Merino, Emilio; Contreras-Esquivel, Juan Carlos

doi:10.1201/9781003003144-13

Food Product Optimization for Quality and Safety Control 2020

DOI: 10.1201/9781003003144-13

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Going Through Pulsed Electric Field Technology for Food Processing: Assessment of Progress and Achievements

Ana Mayela Ramos‐de‐la‐Peña¹,

Merab M. Rios-Licea²,

Emilio Mendez-Merino³

et al.

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2024

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Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

Lee,

Leong,

Oey

2024

Int J of Food Sci Tech

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SummaryPulsed electric field (PEF) technology is emerging as a versatile and effective alternative to traditional thermal processing, adeptly meeting consumer demands for fresh, safe, tasty, nutritious, and sustainable food products. By applying high‐voltage electric pulses for microseconds to milliseconds, PEF achieves microbial inactivation with minimal thermal impact. Beyond preservation, PEF technology can be used as a pre‐treatment for raw food materials to modify their cell structure, thus facilitating the subsequent food processing steps. Although initially applied to liquid foods, PEF application has been expanded to a diverse range of food categories, including juices, wines, potatoes, meats, and freeze‐dried products. Each application of PEF involves specific process parameters, which significantly influence the product outcomes. This review discusses the application of PEF across various food categories, with a focus on its impact on sensory attributes under different settings. The discussion will mainly revolve current research gaps and proposes strategies to increase consumer acceptance of PEF‐treated products, along with approaches for effectively communicating the benefits of this novel processing technology. It was found that emphasising the sensory, nutritional, and shelf‐life benefits on product packaging, and highlighting its environmental‐friendly benefit can improve consumer acceptance of PEF‐treated products. Furthermore, educating industry practitioners about the advantages of PEF is crucial for its broader implementation in food manufacturing. The successful advancement of PEF technology hinges on collaboration efforts among technologists, industry experts, sensory, and consumer scientists.

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Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

Lee,

Leong,

Oey

2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

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Going Through Pulsed Electric Field Technology for Food Processing: Assessment of Progress and Achievements

Cited by 1 publication

References 1 publication

Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

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