Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing

Rabira Lemessa

doi:doi:10.11648/j.ijfet.20230702.11

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Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing

Rabira Lemessa

Published in International Journal of Food Engineering and Technology (Volume 7, Issue 2)

Received: 29 June 2023 Accepted: 18 July 2023 Published: 10 August 2023

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Abstract

Pulsed electric field is a developing non-thermal food processing method that uses high voltage pulses within short time to treat food products. It ruptures the cell membranes of vegetative microorganism by expanding or creating pores results in microbial inactivation and used in tissue softening of food plants. Electric field strength, treatment time, pulse geometry, and treatment temperature are the critical processing parameters in PEF processing. This paper reviews the application of PEF technique in fruit and vegetable processing such as different juice products and potato processing. Pretreatment process by PEF facilitates the release of nutrients from fruit and vegetables during processing, thus increasing the efficiency and extraction yield. Heat sensitive products such as vitamins and bioactive compounds are preserved by PEF treatment. It is generally recognized that PEF processing is environmentally safe and effective to maintain quality and safety of foods without affecting their sensory properties and nutritional value.

Published in	International Journal of Food Engineering and Technology (Volume 7, Issue 2)
DOI	10.11648/j.ijfet.20230702.11
Page(s)	73-78
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Electroporation, Fruit and Vegetables, Microbial Inactivation, Preservation, Pulsed Electric Field

References

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APA Style

Rabira Lemessa. (2023). Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing. International Journal of Food Engineering and Technology, 7(2), 73-78. https://doi.org/10.11648/j.ijfet.20230702.11

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ACS Style

Rabira Lemessa. Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing. Int. J. Food Eng. Technol. 2023, 7(2), 73-78. doi: 10.11648/j.ijfet.20230702.11

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AMA Style

Rabira Lemessa. Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing. Int J Food Eng Technol. 2023;7(2):73-78. doi: 10.11648/j.ijfet.20230702.11

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@article{10.11648/j.ijfet.20230702.11,
  author = {Rabira Lemessa},
  title = {Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing},
  journal = {International Journal of Food Engineering and Technology},
  volume = {7},
  number = {2},
  pages = {73-78},
  doi = {10.11648/j.ijfet.20230702.11},
  url = {https://doi.org/10.11648/j.ijfet.20230702.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20230702.11},
  abstract = {Pulsed electric field is a developing non-thermal food processing method that uses high voltage pulses within short time to treat food products. It ruptures the cell membranes of vegetative microorganism by expanding or creating pores results in microbial inactivation and used in tissue softening of food plants. Electric field strength, treatment time, pulse geometry, and treatment temperature are the critical processing parameters in PEF processing. This paper reviews the application of PEF technique in fruit and vegetable processing such as different juice products and potato processing. Pretreatment process by PEF facilitates the release of nutrients from fruit and vegetables during processing, thus increasing the efficiency and extraction yield. Heat sensitive products such as vitamins and bioactive compounds are preserved by PEF treatment. It is generally recognized that PEF processing is environmentally safe and effective to maintain quality and safety of foods without affecting their sensory properties and nutritional value.},
 year = {2023}
}

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TY  - JOUR
T1  - Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing
AU  - Rabira Lemessa
Y1  - 2023/08/10
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfet.20230702.11
DO  - 10.11648/j.ijfet.20230702.11
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 73
EP  - 78
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20230702.11
AB  - Pulsed electric field is a developing non-thermal food processing method that uses high voltage pulses within short time to treat food products. It ruptures the cell membranes of vegetative microorganism by expanding or creating pores results in microbial inactivation and used in tissue softening of food plants. Electric field strength, treatment time, pulse geometry, and treatment temperature are the critical processing parameters in PEF processing. This paper reviews the application of PEF technique in fruit and vegetable processing such as different juice products and potato processing. Pretreatment process by PEF facilitates the release of nutrients from fruit and vegetables during processing, thus increasing the efficiency and extraction yield. Heat sensitive products such as vitamins and bioactive compounds are preserved by PEF treatment. It is generally recognized that PEF processing is environmentally safe and effective to maintain quality and safety of foods without affecting their sensory properties and nutritional value.
VL  - 7
IS  - 2
ER  -

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Author Information

Rabira Lemessa

Department of Food Engineering, Haramaya Institute of Technology, Haramaya University, Haramaya, Ethiopia

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APA Style

Rabira Lemessa. (2023). Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing. International Journal of Food Engineering and Technology, 7(2), 73-78. https://doi.org/10.11648/j.ijfet.20230702.11

Copy | Download

ACS Style

Rabira Lemessa. Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing. Int. J. Food Eng. Technol. 2023, 7(2), 73-78. doi: 10.11648/j.ijfet.20230702.11

Copy | Download

AMA Style

Rabira Lemessa. Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing. Int J Food Eng Technol. 2023;7(2):73-78. doi: 10.11648/j.ijfet.20230702.11

Copy | Download

@article{10.11648/j.ijfet.20230702.11,
  author = {Rabira Lemessa},
  title = {Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing},
  journal = {International Journal of Food Engineering and Technology},
  volume = {7},
  number = {2},
  pages = {73-78},
  doi = {10.11648/j.ijfet.20230702.11},
  url = {https://doi.org/10.11648/j.ijfet.20230702.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20230702.11},
  abstract = {Pulsed electric field is a developing non-thermal food processing method that uses high voltage pulses within short time to treat food products. It ruptures the cell membranes of vegetative microorganism by expanding or creating pores results in microbial inactivation and used in tissue softening of food plants. Electric field strength, treatment time, pulse geometry, and treatment temperature are the critical processing parameters in PEF processing. This paper reviews the application of PEF technique in fruit and vegetable processing such as different juice products and potato processing. Pretreatment process by PEF facilitates the release of nutrients from fruit and vegetables during processing, thus increasing the efficiency and extraction yield. Heat sensitive products such as vitamins and bioactive compounds are preserved by PEF treatment. It is generally recognized that PEF processing is environmentally safe and effective to maintain quality and safety of foods without affecting their sensory properties and nutritional value.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Review on the Application of Pulsed Electric Field in Some Fruit and Vegetable Processing
AU  - Rabira Lemessa
Y1  - 2023/08/10
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfet.20230702.11
DO  - 10.11648/j.ijfet.20230702.11
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 73
EP  - 78
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20230702.11
AB  - Pulsed electric field is a developing non-thermal food processing method that uses high voltage pulses within short time to treat food products. It ruptures the cell membranes of vegetative microorganism by expanding or creating pores results in microbial inactivation and used in tissue softening of food plants. Electric field strength, treatment time, pulse geometry, and treatment temperature are the critical processing parameters in PEF processing. This paper reviews the application of PEF technique in fruit and vegetable processing such as different juice products and potato processing. Pretreatment process by PEF facilitates the release of nutrients from fruit and vegetables during processing, thus increasing the efficiency and extraction yield. Heat sensitive products such as vitamins and bioactive compounds are preserved by PEF treatment. It is generally recognized that PEF processing is environmentally safe and effective to maintain quality and safety of foods without affecting their sensory properties and nutritional value.
VL  - 7
IS  - 2
ER  -

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