Pulsed electric field processing of egg products: a review

Pulsed Electric Field Processing in Food Technology

Pulsed electric field (PEF) processing is a emerging method of food preservation that uses short bursts of electricity for microbial inactivation (cell-lysis) and causes minimal or no detrimental effect on food quality attributes. PEF can be used for processing liquid and semiliquid food products.

Study of strawberry flavored milk under pulsed electric field processing

Pulsed Electric Field Technology in Food Preservation: A Review

Traditional food processing approaches like cooking, freezing, refrigeration and blanching are commonly known methods and are generally used by the people in their homes. However, in the food processing industries these techniques are combined with other processing operations with the help of several contemporary process-technology plants by using different technical prospects that are not comm...

Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives

This work overviews works published on the application of pulsed electric fields (PEF) in egg and egg derivatives, grouped by subject, and arranged chronologically in terms of the factor studied (microorganisms, quality aspects, shelf life and structural changes in gel formation properties). The inactivation of microorganisms by PEF in egg is very considerable, 3.5 decimal reductions in egg whi...

Effect of Pulsed Electric Field (pef) on Escherichia Coli within the Liquid Whole Egg

The objective of the present study was to evaluate the efficiency of pulsed electric field (PEF) against Escherichia coli contaminating the liquid whole egg (LWE). The samples of LWE were inoculated with the test bacteria and subsequently treated for 30 μs by the different number of pulses (20-180) of PEF (32.89 kV x cm). Application of PEF resulted in statistically significant reduction of the...