ABSTRACT
High-intensity pulsed electric field (PEF) technology is a nonthermal food preservation technology that is based on the use of electric fields to eradicate food-borne pathogens and to control spoilage microorganisms in foods. This technology is highly appreciated for its ability to extend the shelf life of food products without the application of heat, thus also preserving quality attributes such as sensory quality and nutritional value, as well as controlling the microbiological safety of food products. PEF technology is not limited by the propagation of lethal agents in the treated product, which occurs in the case of thermal processing through conduction or convection; however, electric fields have a volumetric effect, ensuring fast and homogeneous application of the lethal principle throughout the treated product. Successful application of PEF technology to liquid products such as fruit juices, liquid egg, and milk at laboratory and pilot plant levels suggests the potential of this technology as a substitute for traditional thermal pasteurization or, at the very least, as a complement.
