Industrial application of pulsed electric field for food pasteurization: review of its technical and commercial viability

Abstract

Novel technologies have received considerable attention for their potential to improve or replace existing processes in the food industry. Particular significance is given to techniques that could maintain or improve the food quality and safety and/or decrease the production costs. One of the most promising technologies that could reach these goals is pulsed electric field (PEF). This article reviews the viability of industrial application of PEF for liquid food pasteurization, considering technical, environmental, economic, and commercial point of view. The major advances and the future challenges for the successful industrial implementation of PEF in the food industry are highlighted.