# Advanced Technologies in Food Processing--Development Perspective
## 5 Food Processing Using Electric Field Technology  
Pulsed electric field processing in food is a technology in which food is subjected to a short-term high-voltage electrical pulse. These impulses cause transient structural changes in the cells, which can lead to the inactivation of micro-organisms and enzymes, positively affecting the shelf life of the product. The process can be used in a variety of ways, such as for drying, pasteurisation, disinfection, reduction of microbial growth, or improvement of product shelf life. Electric field treatment can be applied to different types of food, such as fruit juices, milk, meat, or vegetables. Exposure to high voltages causes the destruction of micro-organisms, which may result in an increase in the shelf life of the product [85]. [PERSON] et al. (2022) determined that initial treatment with a pulsedelectric field of the product contributes to improved enzyme activation. Food processing by means of a pulsed electric field improves the preservation of vegetable and fruit juices. The combination of pulsed electric field treatment (25 kV) and ultrasound (24 kHz) showed reduced enzyme activity in raspberries and berries [86; 87]. The benefits of using pulsed electric field-assisted drying include the maintenance of physicochemical parameters, the colour of the dried products, and the stability of the chemical compounds. In addition, the pulsed electric field-assisted drying process promotes efficient hydration and improves drying kinetics, which is an important factor affecting the final quality of the product. As a result, electrically assisted drying is an innovative alternative to produce products with excellent sensory properties and a longer shelf life compared to traditional drying methods [88]. The pulsed electric field, being a modern food technology, offers unique opportunities to influence the structure and properties of milk and dairy products. Utilizing gentle heating through pulsed electric field treatment technology has helped to increase the safety of milk and milk products. It is worth noting that such treatment is characterized by minimal impact on compounds of significant technological importance, such as protein or nutrients, especially vitamins. The pulsed electric field treatment process significantly improves the shelf life of milk and dairy products [89]. This technique has also been used in the meat industry. In a study by [PERSON] et al. (2019), the effect of the pulsed electric field on the amount of sodium in the production of meat products was determined. The analysis used samples of dried beef with the addition of NaCl. The obtained results showed a significant impact of pulsed electric field on parameters, such as product strength, which was also confirmed via a sensory evaluation. The effects of the pulsed electric field on the dried beef samples did not change the quality parameters based on oxidative stability. However, the amount of sodium in the sample under the influence of the pulsation electric field decreased. The obtained results suggest that the use of this innovative non-thermal treatment of meat may be an effective method for reducing the amount of sodium in meat products [90]. When studying the effect of the pulsation electric field on the quality of lamb, it was observed that after a storage period of 7 days, the proportion of fatty acids decreased with a simultaneous increase in the amount of amino acids [91]. The pulsed electric field treatment process ensures that nutrients are better preserved, which translates into higher product quality. This innovative technology is highly regarded for its efficiency, no need for high temperatures, safety, and environmental friendliness, which makes it increasingly used in the food industry. In contrast, pulsed electric field treatment processes underline the need for a balanced approach due to additional studies to fully understand the impact of pulsed electric fields on food and nutrition security [14].