Pulsed-Electric-Fields-Induced Effects in Plant Tissues: Fundamental Aspects and Perspectives of Applications

  • Eugène VorobievEmail author
  • Nikolai Lebovka
Part of the Food Engineering Series book series (FSES)


The purpose of this contribution is to review the existing approaches to pulsed electric field (PEF) application as a tool for enhancing the processing of plant tissues. The PEF-treatment as a nonthermal method, which allows to preserve the natural quality, color, and vitamin constituents of food products. The numerous laboratory attempts to modernize the optimal PEF application protocols still lack universality. The problem is inherently multidisciplinary and integrates different biological, electrophysical, and chemical processes. The fundamental aspects of electroporation in application to plant tissues, electrically induced damage, optimal power consumption, synergetic effect of combined PEF-thermal treatment, and influence of pulse protocol parameters are presented and critically discussed. The experimental data on PEF-induced acceleration in expression, diffusion, and drying processes are also analyzed.


Sugar Beet Pulse Electric Field Osmotic Dehydration Ohmic Heating Juice Yield 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



The authors would like to thank the ‘Pole Regional Genie des Procedes’ (Picardie, France) for providing the financial support. Authors also thank Dr. N.S. Pivovarova for her help with preparation of the manuscript.


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© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Department de Génie ChimiqueUniversité de Technologie de Compiègne, Centre de Recherche de RoyallieuFrance

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