Abstract
Pulsed electric fields (PEF) by virtue of the broad range of electric field strength have found extensive use in food pasteurization and biological applications including biological tissue treatment and seed disinfection. While higher electric field strength of 20–80kV/cm is used as an alternative to traditional thermal treatment to inactivate spoilage and pathogenic bacteria as well as enzymes with preservation of physical, nutritional and sensory properties with extended shelf life, lower electric field strength of 100–300V/cm is used to make biological membrane temporarily or permanently semipermeable for selective recovery of bioactive compounds from different matrices. Recent advances at moderate levels of electric field strength (3–20kV/cm) also include seed surface treatment of seeds and grains and regulation of vegetable seeds germination. With broad and diverse spectrum of its use, PEF technology is one of the leading nonthermal technologies for different applications.
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