Pulsed electric fields: Processing system, microbial and enzyme inhibition, and shelf life extension of foods

Min S., Evrendilek G. A., Zhang H. Q.

IEEE Transactions on Plasma Science, vol.35, no.1, pp.59-73, 2007 (SCI-Expanded) identifier

  • Publication Type: Article / Review
  • Volume: 35 Issue: 1
  • Publication Date: 2007
  • Doi Number: 10.1109/tps.2006.889290
  • Journal Name: IEEE Transactions on Plasma Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.59-73
  • Keywords: Enzyme inactivation, Microbial inhibition, Nonthermal process, Pulsed electric field (PEF), Shelf life
  • Hatay Mustafa Kemal University Affiliated: Yes

Abstract

Pulsed electric field (PEF) nonthermal food processing has been of growing interest owing to because of its excellent potential in providing consumers with microbiologically safe and fresh quality foods. Application of high-voltage electric fields at a certain level for a very short time by PEF not only inhibits pathogenic and spoilage microorganisms but also results in the retention of flavor, aroma, nutrients, and color of foods. This paper provides the most current information about PEF food processing. It reviews the systems for PEF processing and its effects on the inhibitions of microorganisms and enzymes and sensory and nutritional properties of foods. Regulatory issues of PEF processing are discussed as well. © 2007 IEEE.