ENGINEERING ASPECTS OF PULSED ELECTRIC-FIELD PASTEURIZATION

Pulsed electric fields (PEF) is a promising technology for the non-thermal pasteurization of foods and a sound complement or replacement to traditional thermal pasteurization, which inactivates bacteria and other microorganisms harmful to humans, but also degrades color, flavor, texture and nutrients. Foods can be pasteurized with pulsed electric fields at ambient or refrigerated temperatures for a short treatment time of seconds or less and the fresh-like quality of food is preserved. Although successful in laboratory tests, applying pulsed electric fields to food pasteurization on a large scale presents many unresolved engineering problems. This paper reviews current literature and discusses design considerations for high voltage PEF pasteurization equipment. Examples of PEF microbial investigation are included.