Archive: December 2014

PEF processing of fruits and vegetables

Mark de Boevere

Major Advantages of PEF Processing in Fruits and Vegetables

  • PEF

On Thursday, December 4th, 2014, the potential of pulsed electric field (PEF) treatment was highlighted as a versatile technology offering mild food preservation, improved extraction processes, higher concentrations of bioactive compounds, and enhanced drying processes. PEF is a mild process that generally leaves valuable compounds unaffected, often leading to product and process improvement and energy reduction.

This raises the question: what are the potential applications of this technology in fruit and vegetable processing?

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