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Pulsed Electric Fields Technology for the Food Industry pp 197–221Cite as

Applications of Pulsed Electric Fields Technology for the Food Industry

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Part of the book series: Food Engineering Series ((FSES))

Abstract

It has been shown that exposing biological cells to an electric field provides a potential to influence permeability of cell membranes and to induce structural changes and a local membrane breakdown. Based on this phenomenon called electroporation a broad variety of applications in food processing and bioprocessing have been studied since the 1960s (Doevenspeck, 1960; Sale and Hamilton, 1967; Flaumenbaum, 1968). In plant or microbial genetics an electroporation is used to induce foreign material such as DNA into cells. The process of reversible pore formation has to be perfectly controlled to maintain viability of the organisms during the application of the PEF. This principle can also be utilized to induce stress reactions and secondary metabolites biosynthesis, which can be desirable food constituents.

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Authors and Affiliations

  1. Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Koenigin-Luise-Str. 22, 14195, Berlin, Germany

    Stefan Toepfl & Dietrich Knorr

  2. German Institute of Food Technology, Prof.-v.-Klitzing-Str. 7, 49601, Quakenbrueck, Germany

    Volker Heinz

Authors
  1. Stefan Toepfl
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  2. Volker Heinz
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  3. Dietrich Knorr
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Editors and Affiliations

  1. Dpto. Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Zaragoza, Spain

    Javier Raso

  2. German Institute of Food Technology, P.O. Box 1165, 49601, Quakenbrueck

    Volker Heinz

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Toepfl, S., Heinz, V., Knorr, D. (2006). Applications of Pulsed Electric Fields Technology for the Food Industry. In: Raso, J., Heinz, V. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-31122-7_7

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