Illustrasjonsbildet for Teknologi

Pulsed electric fields

Pulsed Electric Fields (PEF) enables gentle cell opening of plant cells in fruits and vegetables and of microbial cells that can inactivate bacteria at lower temperatures than traditional pasteurisation, and which improves quality.

How does Pulsed electric fields affect different food products?

Goal Egg
Has effect
Applies to milk
Food safety
More results
Chicken, pork and sausages
Loss of liquid
Has effect
Applies to chicken and combination with heat
Nutritional values Has less effect
Digestibility Has effect
Has less effect
Applies to chicken

How it works: PEF for food processing

Worth knowing

PEF in food production

What can it be used for, and what equipment is needed?

Food safety and packaging

How can PEF increase shelf life, and what packaging materials should be used?

Sustainability and marketing

How sustainable is this technology, and what information works best?


Title Year Language Topic Author
Pulsed Electric Field-assisted extraction of valuable compounds from microorganisms 2020 English Pulsed electric fields Martínez, JM, Delso, C, Álvarez, I, Raso, J.
Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages 2019 English Pulsed electric fields Leire Astráin-Redín, Javier Raso, Guillermo cebrián & ignacio Álvarez
Microbiological aspects related to the feasibility of PEF technology for food pasteurization 2014 English Pulsed electric fields Saldaña, G.; Álvarez, I.; Condón, S.; Raso, J.
Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue 2010 English Pulsed electric fields Donsì F, Ferrari G, Pataro G.
Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design. 2001 English Pulsed electric fields Heinz, V., Alvarez, I., Angersbach, A., & Knorr, D.

Contact persons

Guillermo Cebrián

Assistant professor
+34 876554127

Ignacio Álvarez

Associate Professor
+34 876554172

Tone Mari Rode

Senior Scientist, Nofima
+47 907 27 253