Impact of high-intensity electric field pulses on plant membrane permeabilization

The application of high-intensity electric field pulses in food processing provides exciting opportunities to food companies seeking mild, safe processing technologies. The technique offers potential both as a preservation technology and as an adjunct to other processes, such as drying. In respect o...

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Bibliographic Details
Published in:Trends in Food Science & Technology 1998-05, Vol.9 (5), p.185-191
Main Authors: Knorr, Dietrich, Angersbach, Alexander
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cell membranes
Drying
electric field
Electric field effects
Food engineering
Food industries
food preservation
food processing
Fundamental and applied biological sciences. Psychology
General aspects
literature reviews
Mechanical permeability
permeability
Plant cell culture
plants
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Summary:The application of high-intensity electric field pulses in food processing provides exciting opportunities to food companies seeking mild, safe processing technologies. The technique offers potential both as a preservation technology and as an adjunct to other processes, such as drying. In respect of such uses of high-intensity pulsed electric fields, the controlled permeabilization of plant membranes is of particular value. This review examines recent work in this area and considers attempts to adapt and optimize the technology.
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(98)00040-5