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Pulse Electric Field Processing: A Sustainable Solution for Food Preservation

Reshu Rajput*, Sakshi Chauhan, Shivani Verma, Priyanshu Thakur

Pulse Electric Field (PEF) processing is an innovative technology in food preservation that utilizes high intensity, short duration electric fields to inactivate microorganisms, enzymes and preserve the sensory quality of food products. This technology has the potential to reduce or replace the use of thermal and chemical treatments, leading to healthier and more sustainable food products. Pulse electric field is a non-thermal technology that means it does not require heat for the preservation of food. This is beneficial because heat can cause degradation of the food nutrients, colour and flavour. A review of recent developments and applications of PEF processing in the food industry will highlight its advantages, challenges, and future opportunities. This review paper will provide valuable insights into the current state of the art and future directions for PEF processing in food technology.