Pulsed Electric Field Processing: An Emerging Technology for Food PreservationMahendra Pal*
College of Veterinary Medicine, Addis Ababa University, Debre Zeit, Ethiopia
- *Corresponding Author:
- Mahendra Pal
Ex-Professor of Veterinary Public Health, College of Veterinary Medicine
Addis Ababa University, Debre Zeit, Ethiopia
E-mail: [email protected]
Received date: March 16, 2017; Accepted date: April 28, 2017; Published date: May 5, 2017
Citation: Pal M (2017) Pulsed Electric Field Processing: An Emerging Technology for Food Preservation. J Exp Food Chem 3:126. doi: 10.4172/2472-0542.1000126
Copyright: © 2017 Pal M. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
In recent years, technological revolution, nutritional awareness, and continuous demand for new generation have necessitated the search for new techniques of food processing in industries. Pulsed electric field is one of the emerging techniques to preserve the foods, especially the liquid ones such as milk, yoghurt, juices, soups, rice pudding, and liquid eggs, but not suitable for solid foods. It has the potential to produce the foods with excellent sensory and nutritional quality besides extends shelf life and ensures safety. Pulsed electric field uses short electric pulses to preserve the foods. This technology is best suited to pasteurize heat sensitive foods. It is hoped that India has great opportunity to develop this novel technology for the food processing. Emphasis is given to undertake comprehensive studies on the efficacy of pulsed electric field on various bacteria and fungi, which are associated with spoilage of foods.