Pulsed electric field as a promising technology for solid foods processing: A review

A pulsed electric field (PEF) induces cell electroporation for solid foods, thereby allowing PEF to be used as a pretreatment method for extraction, drying, peeling, freeze-thawing, and cooking by increasing mass transfer. Currently, popular research mainly focuses on the process and results of the application of PEF to solid food processing. Therefore, this review summarizes the impact of PEF on the quality of solid food, the evaluation techniques of PEF-treated tissues and the characteristics of PEF treatment chambers. Furthermore, other pre -treatments, including freezing and peeling, typically used in the meat and vegetable sectors, are also discussed alongside PEF to evaluate the impact on its effects. Finally, this article examined the main obstacles and pros-pects of PEF in solid food processing. This evaluation is anticipated to expand future PEF research paths in the solid food industry.

Automated summary

This article reviews the application of PEF in solid food processing and its impact on food quality, discusses the evaluation techniques for PEF-treated tissues and characteristics of PEF treatment chambers, and explores the effects of other pre-treatments used in conjunction with PEF. The main obstacles and prospects of PEF in solid food processing are also examined.