Effect of Pulsed Electric Fields on yeasts in wine making.
Vidya is from Hyderabad, India. She completed her undergraduate degree in Agriculture from Acharya N.G. Ranga Agricultural University, India and a Masters in Food Science from Kansas State University, U.S.A. Following which she pursued a career in food safety, microbiology and quality assurance in U.S.A and India. She enjoys reading, photography, and pencil sketching.
Pulsed electric field is a non-thermal processing technology approved by FDA which has gained considerable interest since the 1900’s. It works on the principle of applying high voltage short electric pulses of the order of microseconds to milliseconds to a given sample and has proven results in certain foods such as fruits and vegetables. PEF helps in extraction of compounds of interest from foods and also has applications in food safety by limiting detrimental microbes.