Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Electric Field, Ohmic Heating, and High-Voltage Electrical Discharge)

Abstract

Recent applications of electrical pulsed energy (EPE) in extraction techniques are reviewed. The possibility of using EPE methods as supplementary tools for enhancing osmotic, pressure, and other commonly accepted techniques of extraction, as well as the food safety aspects of EPE methods and prospects for future commercialization of EPE applications, is also discussed.