CENTER FOR NONTHERMAL PROCESSING OF FOOD (CNPF)

 

Pulsed Electric Fields

Microbial inactivation through high intensity Pulsed Electric Fields (PEF) application is a new technology in food preservation. PEF has a minimal effect on food's temperature and quality and is suitable for foods such as fruit juice, apples, avocados, onions, and eggs.

pef equip (PEF Equipment)

PEF involves the application of short bursts of high voltage to a fluid food placed between two electrodes. It has the potential to increase energy use efficiency, as well as to provide microbiologically safe and nutritious foods with fresh-like quality.

lab_PEF(PEF Work Station)

 

 

Director:
Gustavo V. Barbosa-Cánovas

 

Center for Nonthermal
Processing of Food

Washington State University
Pullman, WA 99164-6120
USA

 

Prof. Barbosa-Cánovas:

509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)

Barbosa@wsu.edu

Barbosa Home page

 

 

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Biological Systems Engineering, LJ Smith rm 220, PO Box 646120, Washington State University, Pullman WA 99164-6120, 509-335-6188, GVBC Email