Ghoshal Gargi
Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh-160014, India.
Heliyon. 2023 Jun 21;9(6):e17532. doi: 10.1016/j.heliyon.2023.e17532. eCollection 2023 Jun.
In pulsed electric field (PEF) method sources of high voltage pulses are placed amid two electrodes in to fluid or paste type foods. Electricity is passed between two electrodes to sterilize the food. Almost all PEF technology entails the use of this technology in milk and milk product processing, eggs, poultry, juices and other liquid foods to prevent microorganisms. PEF technology, one of the promising methods of non-thermal preservation of food, can address the biological hazards efficiently. Recently available research papers explored PEF technology not only to facilitate the inactivation of microorganisms but also to alleviate the pressing competence for juice extraction purpose from plants for food application and also to intensify the drying and dehydration process of food. Most of the literatures are available on killing of microorganisms using PEF technology but the reports on influence of PEF technology on quality parameters of food after treatment and about their acceptability are limited. Now the technology is becoming popular and many recent papers reported about better yield and excellent quality of nutrient extracted by using PEF technology.
在脉冲电场（PEF）方法中，高压脉冲源置于两个电极之间，用于处理流体或糊状食品。电流在两个电极之间通过以对食品进行杀菌。几乎所有的PEF技术都应用于牛奶及奶制品加工、蛋类、家禽、果汁和其他液态食品中，以防止微生物滋生。PEF技术作为一种很有前景的食品非热保鲜方法，能够有效应对生物危害。最近的研究论文探讨了PEF技术，它不仅有助于微生物的灭活，还能缓解从植物中提取用于食品应用的汁液时面临的紧迫压力，并且能强化食品的干燥和脱水过程。大多数文献都是关于使用PEF技术杀灭微生物的，但关于PEF技术对处理后食品质量参数的影响及其可接受性的报道有限。现在这项技术越来越受欢迎，许多近期论文报道了使用PEF技术能获得更好的产量和提取出优质的营养成分。
