Abstract
Pulsed electric field (PEF) is an efficient non-thermal technology used for sustainable food processing. This non-invasive technology is based on the electroporation of membranes, which allows to increase the cell membrane permeability through the externally application of short and intense electric pulses during a short time. Its implementation in processing industries (alcoholic beverages, dairy and meat products, fruit juices and liquid eggs) arises from the loss of quality that occurs in heat-treated products. Its application alone or in combination with other methods has the ability to ensure food safety (mitigation of toxic compounds, allergy control, and preservation method), enhance the production of healthier foods (low-salt and low-fat products, reduction of additives, and development of functional food) and improve food technological properties (enhancement of drying, freezing, or extraction, tenderization, and ageing). This book chapter aims to review the evolution of pulsed electric fields, including a compilation of recent applications and future trends of its use in the food industry.
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