Packaging for Foods Processed by Pulsed Electric Filed (PEF)

PEF processing has been extensively documented for food especially for liquid products with higher quality indices compared to conventional heat treatments. It is very important to keep this high quality during storage by using appropriate packaging materials and technologies. Most of the studies have focused on the effects of PEF processing on the inactivation kinetics of microorganims and enzymes, and quality parameters of the foods. However, there is only very limited research on the packaging of PEF processed products. This article is mainly focused on the packaging technologies and materials used for PEF processed foods and effects of these parameters on quality and shelf life. The benefits of PEF processing can be maintained by selecting proper packaging materials compatible with the food.