Equipment and recent advances in pulsed electric fields

Abstract

Pulsed electric fields (PEF) technology has been used in some food industries and food-related applications, mainly due to the technique’s nonthermal processing ability, which reduces the detrimental effects that occur to the bioactive compounds that are present in the processed foods. These negative effects have been reported when some thermal techniques are applied, which makes PEF a good alternative to thermal pasteurization. This chapter explains the main technological advances in PEF with the main industrial equipment available to date as well as, the main advantages and disadvantages of the technology. In addition, the basic principles of PEF are discussed, and special attention was given to the development of technology throughout the years regarding its application in the seafood processing industry.