1Ī wide range of non-thermal processing techniques have gained popularity in the recent times as a potential tool for the substitution or replacement of traditional thermal processing methods of foods. Therefore the frequently used concept of ‘‘minimal processing’’ is not absolutely apt, since actually the principle ‘‘as little as possible, but as much as necessary’’ is meant. These modern technologies usually emphasize on food preservation with maximum retention of food quality attributes and nutrients. Modern food technology deals with the development of conventional processing methods such as high-temperature short time heating or vacuum cooking, as well as several other approaches like high pressure treatment, extrusion, pulsed electric field technology and microwave processing. However, in the food processing industries these techniques are combined with other processing operations with the help of several contemporary process-technology plants by using different technical prospects that are not commonly practiced by consumers during household processing. Traditional food processing approaches like cooking, freezing, refrigeration and blanching are commonly known methods and are generally used by the people in their homes. Keywords: pulsed electric field, non-thermal preservation, food quality, microbial inactivation Introduction Additionally, principles, associated mechanistic approaches, effect of this treatment on food quality and problems linked with the consumer acceptance are also discussed in this script. Correspondingly, this memoir highlights the potential of pulsed electric field technology as an effective tool to preserve various foods with special reference to microbial inactivation. In this regard, pulsed electric field provides an alternative choice for various food products, particularly for liquid foods, for better preservation and maintenance of fresh-like quality aspects of food. Several non-thermal techniques have been involved in food preservation with an objective to maintain the nutritional properties and physic-chemical characteristics of food products.
On the contrary, non-thermal preservation methods have a minimal impact on the sensory quality and nutritional status of food. However such treatments may lead to several undesirable changes in quality attributes and nutritional value of food. Thermal inputs for food preservation generally dominate the food processing industry.