The practical use of electricity to process food is over one hundred years old. Food products, such as aceite de oliva, juices, vino, and more – are capable of transferring electricity because of the presence of ions. Giving the product in question a certain degree of electrical conductivity. PEF is showing potential for being a tomato processing technology with good leverage.
PEF is a non-thermal preservation method that uses intense, short pulses of electric field to inactivate microorganisms and enzymes in food.
Research has shown that PEF treatment can effectively inactivate microorganisms and enzymes in tomato zumo and other tomato products. It can also improve the stability and shelf life of the products. PEF treatment has been shown to be particularly effective at inactivating acid-sensitive microorganisms such as yeasts and molds.
One of the advantages of PEF treatment is that it can be used to preserve the quality and nutritional value of tomato products while also extending their shelf life. PEF has been shown to retain the red color, flavor, and nutritional value of tomatoes, and it can also help preserve the natural aromas and flavors of tomatoes.