Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

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Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 2 (2018)

Impacts of pulsed electric field (PEF) technology in different approaches of food industry: A review

Author(s): G Oshadie De Silva, Achala Theekshana Abeysundara and M Minoli Weroshana Aponso
Abstract: Pulsed Electric Field (PEF) is a process that high voltage electric field is applied at very short term. This technology is mainly used for the food preservation by inactivating microorganisms and enzymes. PEF technology is replaced by traditional preservation methods due to its ability to maintain a preferred food quality. In addition, the main phenomena behind this technique is the ejecting of cell contents by inactivating cell membrane functions. Many studies have depicted that application of PEF can enhance different food processes apart from preservation. Recently, many studies have executed to find out new approaches of using PEF in food industry. Different assessments have highlighted that this technology is applicable in increasing the juice yield, decreasing freezing- thawing time duration, enhancing meat quality, reducing oil absorption in deep frying and etc. Application of PEF treatment for different food processes has a drastic impact over enhancing food quality. The aim of this study is to analyze the impact of using PEF treatment for the development of food industry.
Pages: 737-740  |  503 Views  14 Downloads
How to cite this article:
G Oshadie De Silva, Achala Theekshana Abeysundara, M Minoli Weroshana Aponso. Impacts of pulsed electric field (PEF) technology in different approaches of food industry: A review. J Pharmacogn Phytochem 2018;7(2):737-740.
Journal of Pharmacognosy and Phytochemistry