The research results of the past few years indicated the possibility of applying electric current to reduce microbial contamination and to prolonge shelf-life of food products. Very promising results were obtained using the pulsed electric field (PEF) for the inactivation of microorganisms. According to the published results, it seems that the use of PEF could be non-thermal and energy-saving method alternative to the traditional heat sterilization used in food preservation. The new method minimizes is undesirable changes in thermolabile food compounds and prevents the formation of Maillard reaction products which are produced at high temperatures.
Publication order reference
K. Kornacki, Instytut Biotechnologii Zywnosci, Akademia Rolniczo-Techniczna, ul. Plac Cieszynski 1, 10-957 Olsztyn-Kortowo, Poland