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Abstract
High-intensity pulsed electric fields (HIPEF) treatment is gaining popularity as a nonthermal processing technology due to its instant penetration characteristics and short processing time. It is evolving as a potential alternative to other thermal and chemical unit operations in food processing. In recent years, numerous research groups have demonstrated the possibility of inactivation of a range of microorganisms and food quality-related enzymes. This article focuses on the potential to use the HIPEF treatment as a preservation technology and as an adjunct to other processing steps, such as extraction, osmotic dehydration, air dehydration, and rehydration.
