Paper Contents
Abstract
Pulsed Electric Field (PEF) technology has emerged as a promising non-thermal food preservation method with the potential to extend the shelf life of perishable foods while retaining their nutritional quality and sensory attributes. This paper provides an overview of the principles, applications, mechanisms, and recent developments in PEF technology for food preservation. The effectiveness of PEF in microbial inactivation, enzyme inactivation, and quality preservation is discussed, along with the factors influencing its efficiency and scale-up considerations. Furthermore, the challenges and future prospects of PEF technology in the food industry are examined to highlight its potential as a sustainable and eco-friendly alternative to traditional preservation methods.
Copyright
Copyright © 2024 DEEP SARKAR. This is an open access article distributed under the Creative Commons Attribution License.
