Interest in Pulsed Electric Field Processing Increases

摘要

With increased consumer demand for fresh and freshlike foods, interest in minimal processing of foods is increasing. One of the ways to accomplish this is via nonthermal processes, and one of the nonthermal processes receiving a great deal of interest of late is pulsed electric field (PEF) processing. PEF processing involves applying repeated short pulses of high-voltage electricity to a fluid food flowing between two electrodes. The process inactivates microorganisms by rupturing the cell membrane (referred to as electroporation by genetic engineers) while retaining nutrients and fresh-like quality. PEF processing is being actively studied by a number of universities and companies around the world. Primary among them in the United States are Washington State University (WSU), Ohio State University (OSU), and PurePulse Technologies, Inc.