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Abstract
A novel technique to pasteurize liquid foods using high voltage electric pulses is reviewed. The process has been reviewed by various researchers, and recently great interest has been shown by researchers and the food industry in North America, Japan, and Europe. This paper provides a review of the process in terms of equipment development, modeling and experimental results, and research work needed to make this process commercially feasible. Patents issued on this process and the dielectric breakdown of foods are also included. Enzyme and spore inactivation are also discussed. Due to its nonthermal and chemically free nature, this process has a bright future. However, more systematic research work is needed to make the process commercially feasible.
