Use of Pulse Electric Field (PEF) for reduction of viable cell counts in food systems

Damar S., Alpas H., Bozoglu F.

Conference of the NATO-Advanced-Study-Institute on Novel Processes and Control Technologies in the Food Industry, KEMER, Turkey, 11 - 22 September 2000, vol.338, pp.123-144 identifier

  • Publication Type: Conference Paper / Full Text
  • Volume: 338
  • City: KEMER
  • Country: Turkey
  • Page Numbers: pp.123-144
  • Middle East Technical University Affiliated: Yes


Pulsed Electric Field (PEF) processing is a non-thermal technique offering the advantages of low processing temperatures, low energy utilization and minimum losses of flavours, nutrients and a fresh-like taste, while inactivating spoilage and pathogenic bacteria. The low processing temperatures used in this non-thermal technology allow the process to be energy-efficient, which leads to lower costs and fewer environmental impacts.