FieldFOOD Project - Advantages of using PEF technology in food processing

The ground-breaking FieldFOOD project will demonstrate the successful and real-scale introduction of Pulsed Electric Field (PEF) technology in the processing of plant based foods. Therefore, the use of PEF in producing fruit juice, tomato products, wine, cider and olive oil will be analysed and optimised. To these ends flexible and portable low-cost pulse generators will be designed. The results of the project will also be of interest for the food sector as a whole and for the pharmaceutical and biotechnological sector.
With PEF processing, short electric pulses are applied to foods. These pulses create pores in plant cells, making the content accessible for the next processing step. These pulses also inactivate microbial cells, improving the safety and shelf life of the product.