Pulsed Electric Fields
Microbial inactivation through high intensity Pulsed Electric Fields (PEF) application is a new technology in food preservation. PEF has a minimal effect on food's temperature and quality and is suitable for foods such as fruit juice, apples, avocados, onions, and eggs.
(PEF Equipment)
PEF involves the application of short bursts of high voltage to a fluid food placed between two electrodes. It has the potential to increase energy use efficiency, as well as to provide microbiologically safe and nutritious foods with fresh-like quality.
(PEF Work Station)
Director:
Gustavo V. Barbosa-Cánovas
Center for Nonthermal
Processing of Food
Washington State University
Pullman, WA 99164-6120
USA
Prof. Barbosa-Cánovas:
509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)
Heading using the h3 tag
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