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

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.

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

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.

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

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

Copyright © 2023 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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