Pulsed Electric Field for Food Preservation

Pulsed electric fields (PEF), a non-thermal food preservation technique, employs short electrical pulses that disable bacteria while having a negligible impact on the properties of the food. PEF technology aims to deliver nutritious meals to customers. PEF technology is regarded to be superior to traditional thermal processing methods for food quality attributes because it prevents or significantly reduces negative variations to the sensory and physical features of food. Foods that are placed between two electrodes using PEF technology are treated using high voltage pulses. Most PEF research has been centred on how PEF treatments affect the microbial inactivation of milk, dairy goods, egg-related goods, juice along with and other liquid meals. Successful applications of the PEF treatment include the inactivation of microorganisms, enhancement of pressurising productivity, and extraction of juice from food-producing plants, as well as intensifying food dehydrating and drying. The creation of a kind of solid, semisolid, and liquid food preservation system based on PEF. The creation of the chamber and the accomplishment of its tomato ketchup test A 20 kHz frequency was used to test the system.