Mahendra Pal*
In recent years, technological revolution, nutritional awareness, and continuous demand for new generation have necessitated the search for new techniques of food processing in industries. Pulsed electric field is one of the emerging techniques to preserve the foods, especially the liquid ones such as milk, yoghurt, juices, soups, rice pudding, and liquid eggs, but not suitable for solid foods. It has the potential to produce the foods with excellent sensory and nutritional quality besides extends shelf life and ensures safety. Pulsed electric field uses short electric pulses to preserve the foods. This technology is best suited to pasteurize heat sensitive foods. It is hoped that India has great opportunity to develop this novel technology for the food processing. Emphasis is given to undertake comprehensive studies on the efficacy of pulsed electric field on various bacteria and fungi, which are associated with spoilage of foods.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
