Pulsed electric field applications for the extraction of compounds and fractions (fruit juices, winery, oils, by-products, etc.)

Abstract The pulsed electric field (PEF) is well known to have a significant effect on the rate of various processes in the food industry. Food processes can be completed rapidly with higher efficiency, high reproducibility, reducing the processing cost, simplifying manipulation, and work-up, giving higher purity of the final product, eliminating posttreatment of wastewater and less energy when compared to a conventional process using the PEF. The advantages of using the PEF for food processing is to get high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life retaining the fresh aroma, taste, and appearance. This chapter presents a complete picture of current knowledge on the application of PEF for the extraction of compounds and fractions of fruit juices, winery, oils, and by-products with the most promising research areas in the field of modern food engineering and technology.