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Benefits of Pulsed Electric Field

for various foods

Pulsed Electric Field is used for microbial inactivation in foods making them last longer without the need for preservatives or thermal treatment. This results in many benefits for foods, such as protection of original nutrition value, color, taste, flavor and freshness. PEF is also used for puncturing cells of solid food which results in increase in yield and to make them very smooth and flexible to cut. PEF treated solid foods taste better. Apart from these common benefits, there are many other benefits of PEF for specific foods. This page discusses benefits of Pulsed Electric Field (PEF) for some popular foods.

Chopped sugarcane pieces and green leaves, representing natural agricultural products, relevant to food preservation methods like PEF technology for extending shelf life.

PEF increases sugar yield of sugarcane

Fresh strawberries with green leaves, highlighting food preservation benefits of PEF technology for extending shelf life.

PEF helps freeze drying of Strawberries

Two fresh green olives with leaves on a branch, representing natural ingredients in food preservation technologies.

PEF enables cold press process in Olive

Whole raw chicken, uncooked and ready for preservation,

PEF improves yield and reduces marinating time of Chicken

Sliced and whole potatoes on a white background showcasing f

PEF releases water & makes structural modification in potatoes

Illustration of a yogurt container with a spoon, representing food preservation and potential use of PEF tech

PEF enables low energy pasteurization of Yogurt

Fresh beetroot with leaves, one whole and one sliced, sho

PEF helps low-energy extraction from beets

Clusters of green, purple, and red grapes illustratin

PEF increases yield & color extraction of oranges

Fresh oranges, one sliced open, showcasing vibrant orange color and juicy texture, exemplifying the impact of PEF technology on food preservation and shelf life extension.

PEF helps shelf-life extension and maintaining freshness in oranges

Ripe whole tomato with two slices depicting freshness, related to the use of PEF technology for improving shelf life in food preservation.

Pulsed Electric Field treated tomatoes are easier to peel & process

Whole and half-cut red onion showcasing vibrant purple layers, illustrating food freshness and potential for pre

PEF helps drying enhancement of Onions

A fresh, whole carrot with green leafy top isolated on a white background, representing food preservation and enhanced shelf life through PEF technology.

PEF enables low heat pasteurization of Carrots

A glass pitcher and a glass filled with fresh milk, representing food preservation and extended shelf life through PEF technology.

Pulsed Electric Field causes lesser fouling of milk

Fresh young green coconut with a straw inserted, demonstrating natural food preservation methods for enhanced shelf life.

Pulsed Electric Field treatment retains freshness of coconut water

Four wine bottles with blank labels in green, red, and dark glass, representing variations in packaging linked to PEF technology food preser

Pulsed electric field helps control fermentation & is used in wine maceration

 

PEF makes the saponins release in Asparagus in addition to texture modification

General benefits of Pulsed Electric Field as a treatment

  • Lesser energy consumption (Benefiting your margin as well as a greener approach)

  • Reduced water consumption (Benefiting your margin as well as a greener approach)

  • Faster process time

  • Enhanced process optimization (Direct production benefit)

  • Extraction of valuable compounds

  • Higher yield thus directly benefitting your bottom-line

  • Less fracture

  • Improved texture & crispiness

  • New cuts & shapes

  • Improved cutting

  • Higher life of cutting blades

  • Low temperature processing

  • Preservation of higher nutritional value (main benefit; unlike conventional treatment)

  • Faster frying

  • Brighter Color (Increases the palatability of your produce)

  • Accelerated Drying

  • Retention of fresh taste (Consumers prefer PEF treated food over conventionally treated food)

  • Color extraction

  • Faster blanching time

  • Lesser oil intake (thus you not only benefit from reduction is oil consumption but also have a healthier product). Such food also tastes a lot better. Thus it can indirectly increase your sale!

  • Faster tumbling

  • Rapid freeze drying

  • No enzymes needed

  • Drastically increased shelf-life (thus your supply chain has an indirect benefit)

  • Higher probiotic value

  • Bacterial spore control

Wish to know all about PEF & its benefits for your application?

Get in touch with us!

SureView Instruments
D-22, Phase 2, MIDC Dombivli East, Dist. Thane
Maharashtra 421204, India

+91 9326984446