Pulsed Electric Field based Vegetable Fresher

Abstract

The current study's aim is to learn about the impact of pulse fields on food and equate them to other thermal methods of food production. Food consistency, food protection, freshness, nutritious food, natural flavour and taste with extended shelf-life are the most relevant factors for market demand today. Pulse field processing (PEF) could also be a non thermal processing technology to kill microorganism present in food by the appliance of short pulses of high electric fields for micro-seconds to milliseconds. It retains the taste, vitamin content, and colour of foods. PEF technology seeks to supply customers with high-quality food goods. It can be used in replace of thermally processed food because it produces the foods that have the great quality as compare to thermally processed food.