Application of high-intensity pulsed electrical fields in food processing.

High-intensity pulsed electric fields (HIPEF) treatment is gaining popularity as a
nonthermal processing technology due to its instant penetration characteristics and
short processing time. It is evolving as a potential alternative to other thermal and
chemical unit operations in food processing. In recent years, numerous research
groups have demonstrated the possibility of inactivation of a range of
microorganisms and food quality-related enzymes. This article focuses on the
potential to use the HIPEF treatment as a preservation technology and as an adjunct
to other processing steps, such as extraction, osmotic dehydration, air dehydration,
and rehydration.