ABSTRACT
There are many different forms in which to apply electric energy for food pasteurization. These include ohmic heating, microwave heating, low electric field stimulation, high-voltage arc discharge, and high-intensity pulsed electric field (PEF) application. Microwave heating has been extensively applied in everyday households and the food industry. Many food materials possess very low values of static conductivity. However, when they are subjected to microwave fields, they exhibit very high values of alternating field conductivity and consume considerable energy. The concept of pulsed power is simple: electric energy at low power levels is collected over an extended period and stored in a capacitor. That same energy can then be discharged almost instantaneously at very high levels of power. Microbial hazards are the main concern throughout the PEF operation. Raw materials contain spoilage microbes and pathogens that may spoil the ingredient or raw material, or may be harmful to the consumer.
