ABSTRACT
Pulsed electric eld (PEF) processing affects the cell permeability. Depending on the intensity of PEF processing applied, reversible or irreversible permeabilization of the cells could occur. In the last decade, various technological potentials have been demonstrated by PEF technology. In addition to improving the shelf life of food products, PEF processing has been shown to improve the efciency of conventional food processing; enhance mass transfer and heat transfer such as drying, extraction, and diffusion; modify food structure and texture; reduce cutting force; etc. In this chapter, these potentials and how consumers perceive this technology and PEFtreated products are discussed.
