Food application of high electric field pulses

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Abstract
Non-thermal physical processes are evolving as potential alternatives to thermal and chemical unit operations in food processing. The use of high electric field pulses (HEFP) is such an emerging process and consequently deserves attention. Its instant distribution throughout a conductive food system, its short treatment times and its use in continuous processes with very little heating of the medium make HEFP treatment an attractive candidate for applications in cell disruption, metabolite release and food preservation.