Electrical systems for pulsed electric field applications in the food industry: An engineering perspective

Abstract

Background: Pulsed electric field (PEF) is an attractive and efficient non-thermal technology that can advance functionality, extractability, and retrieval of nutritionally beneficial compounds. For industrial PEF food processing, high electric field consistency is of importance for continuous operation and an economical return-of-investment within a short period. Scope and approach: The technology uptake at an industrial scale is still low due to the shortage of reliable and more practical electrical systems. Therefore, designing an application-specific and cost-effective electrical system is essential for commercial use of this novel technology. This review describes the requirements and developments of the electrical systems employed in PEF food processing. Key findings and conclusion: The process parameters and control variables of the PEF system are not only critical for the designing of the electrical systems but also for the experts of the food sciences. Inadequate or insufficient description of different engineering aspects of experimental procedures is a hindrance in allowing the work to be reproduced in other laboratories. This review describes the critical process parameters and the designing methodology of the specialized equipment required in food processing as a guide for the designers and the researchers of this technology.