7.10. Conclusions
PEF has succeeded in capturing the interest of food scientists in academia and industry during the last two decades, as is indicated by a steadily increasing amount of PEF research activity over that period of time, as well as the emergence of commercial PEF systems. Its efficacy as a nonthermal technique for food preservation has been demonstrated by the treatment effects on a wide range of fluid foods and beverages. The microbial inactivation rates achieved have mostly ranged between appreciable (1–3 log cycle reduction in counts) and highly effective (>6 log cycles). When the PEF impact was marginal (0 1 log cycle), its efficacy could be improved by combination with other processing hurdles, such as moderate heat, antimicrobials, ...
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