Applications of pulsed electric field for food processing — Special issue

Abstract

A wide variety of applications of pulsed electric field (PEF) that are based on cell membrane electroporation have been developed. In the food area these are focused on nonthermal microbial inactivation for food pasteurization, treatment of vegetable, animal and microbial cells to enhance the efficiency of mass transfer of water and other valuable compounds, in drying, extraction and infusion processes. Over past decades, much research on basic and applied aspects of PEF for the food industry has been carried out contributing to a better understanding of this innovative food processing technology. The lack of reliable and viable industrial equipment limited the exploitation of PEF in the food industry for several years. However recent developments in pulse power generators have permitted the design of appropriate PEF equipment at an industrial scale. First commercial applications of PEF technology have been achieved and it is expected that new ones will be launched in the near future. Thisspecialissueonthe useof pulsedelectric fields for foodprocessing contains manuscripts on recent developments in the field of PEF prepared by participants of the first edition of the “Training School on Applications of Pulsed Electric Fields (PEF) for Food Processing” that was held at the University of Zaragoza (Spain) in January 20–23 of 2004. The School was organized in the framework of the COST TD1104 Action — European network for development of electroporation-based technologies and treatments (www.electroporation.net) and joined for four days, 13 lectures and 33 students coming from 15 countries of four different continents belonging to both academia and industry. The aim of the School was to offer an overview of knowledge and understanding of the basic principles involved in food processing by PEF and to provide practical demonstrations in the use of PEF for liquid food pasteurization and improving mass transfer operations in the food