Logo
SIGN IN

LANGUAGE

The Newest Technology in Food Processing: Pulsed Electric Field

By Danny Bayliss

Pulsed electric field (PEF) is a non-thermal food preservation technique that uses high voltage fields to generate pores in cell structures. It is widely used in the snack industry to soften vegetable tissues that increases sustainability and improves shelf life.

There are many considerations and benefits of this innovative solution used during food processing which can help reduce harmful pathogens.

Mechanism of PEF

PEFs generate pores in cell structures through the interaction of the ions inside and outside the cell. The application of high voltage pulses results in the movement of positive and negative charged particles to their respective electrodes. When the field strength exceeds the transmembrane potential of the microorganism, pore formation starts, forcing the cell membranes to open. The formation of pores inactivates microbes as they rupture open. This is particularly important as it can assist in the destruction of harmful microbes during the processing of food.

Whoops! Article for GFSR Subscribers Only!


Not a subscriber yet? Sign-up for a FREE subscription today!

Get access to this article, along with our other great content, monthly journal, and more.

SIGN ME UP

Sftharticlefooter R1

Visit our Food Safety Training Platform to Access eCourses, Educational Webinars, and More!

Global Food Safety Resource®

GFSR is a leading educational resource for food safety professionals across the globe. Through our online media channels plus Safe Food Training Hub (SFTH) platform, we deliver perspectives, knowledge and training on the latest food safety trends, regulatory compliance, industry standards, and more.

globalfoodsafetyresource.com | safefoodtraininghub.com
Logos Duallockup

Corporate Head Office

1400 Kingston Rd. Ste. 403
Toronto, ON
Canada, M1N 1R1

Phone: 1-888-437-7395 x105