Effect of Pulse Electric Field on Food Preservation in Agriculture

Abstract

Pulsed electric Field (PEF) is a method that works as short pulses sent to food or liquid used. This is mainly to inactivate the micro organisms present in food or plant cells. Currently it is used in industries for processing fruits as large scale. PEF can be used preferably in ambient temperature for micro to milli seconds, with average length pulses of 10-80kV/cm for industrial applications. It can increase the performance of food processing by disinfecting and removing excess water. PEF also involves in using the system softwares to observe the food or plant cell kept midst electrodes and therby sending pulses through it.