From Laboratory to Industry: The Evolution and Impact of Pulsed Electric Field Technology in Food Processing

The application of pulsed electric field (PEF) in food processing, has gained significant attention as a key non-thermal method. Studies have shown that PEF can not only effectively inactivate common microorganisms in fruit and vegetable juices without affecting the organoleptic quality, but also effectively promote the food drying and extraction of active substances, as well as the modification of macromolecules can be effectively realized by PEF, promoting the circular economy and the reuse of processing wastes. Over the past few years, PEF technology has made substantial progress, transitioning from laboratory and pilot plant stages to large-scale industrial applications. Future research is essential to optimize PEF parameters (e.g. field strength, pulse duration) for different food materials to maximize efficiency and effectiveness, facilitating the broader adoption of PEF technology in the industry. Understanding the molecular mechanisms underlying PEF-induced changes in food composition is also crucial. Moreover, conducting more pilot studies will help address practical challenges, enhancing the technology's suitability for industrial-scale applications. This paper aims to systematically review the achievements of the PEF technology in various fields of food processing over the past five years, detailing its working principles and addressing the challenges and future directions for its large-scale application.