Pulsed Electric Field technology offers new potential for Mew Zealand potato processing and winemaking industries

摘要

PEF technology uses brief (microseconds) pulses of high voltage electricity to disrupt the cell membranes of microorganisms, plant material or animal products. It can be used to modify the structural integrity and microstructure of plant and animal tissues, with the goal of improving mass transfer processes; enhancing the extraction yield and quality of pigments or bioactive compounds; reducing cutting force required; and inactivating micro-organisms (vegetative cells) as an alternative to the pasteurisation of bulk liquids, such as fruit juices.