Pulsed electric field as a promising technology for solid foods processing: A review.

Area of Science:

• Food Science and Technology
• Biophysics
• Chemical Engineering

Background:

• Pulsed electric field (PEF) technology is a promising nonthermal processing method for solid foods.
• PEF induces cell electroporation, increasing mass transfer for various food applications.
• Current research often emphasizes PEF process parameters and outcomes.

Purpose of the Study:

• To review the impact of PEF on solid food quality.
• To discuss evaluation techniques for PEF-treated tissues and PEF treatment chambers.
• To compare PEF with conventional pretreatments and explore future prospects.

Main Methods:

• Literature review focusing on PEF applications in solid food processing.
• Analysis of PEF's effects on food quality attributes.
• Comparative assessment of PEF against freezing and peeling pretreatments.
• Examination of PEF treatment chamber characteristics and tissue evaluation methods.

Main Results:

• PEF significantly enhances mass transfer in solid foods, benefiting extraction, drying, and cooking.
• PEF treatment affects various quality attributes of solid foods.
• Comparative studies highlight PEF's potential alongside or as an alternative to traditional methods.
• Understanding PEF chamber design and tissue response is crucial for optimization.

Conclusions:

• PEF is a versatile pretreatment for solid foods, improving processing efficiency and potentially quality.
• Further research is needed on PEF's impact on food quality and optimization of treatment chambers.
• Addressing challenges and exploring future prospects will drive PEF adoption in the food industry.