This paper explores the potential of Pulsed Electric Field (PEF) technology as a sustainable, non-thermal method for food processing. PEF applies short, high-voltage electric pulses to liquid and solid food products to achieve microbial inactivation, enhance mass transfer, and preserve nutritional and sensory qualities. The study highlights the working principles of PEF, its integration into industrial systems, and its effectiveness in improving oil extraction and minimizing energy consumption. PEF is shown to be a promising technology for meeting the growing consumer demand for minimally processed, high-quality foods.

Pulsed Electric Field (PEF),Non-thermal processing,Microbial inactivation,Electroporation,Food quality,Oil extraction,Energy efficiency,Food preservation,Food processing innovation.

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