PEF in food processing poles

Pulsed electromagnetic field (PEF) is a relatively new, non-thermal food conservation method. It is uses the electric fields to eliminate pathogens and control food spoilage microorganisms. The chief benefit of this technology is the possibility of extending the shelf life of food products without using heat. Thanks to this, it is possible to preserve the right quality as well as nutritional and taste values. This paper is of revive nature. The article presents PEF technology and the possibilities of its application. The author works on the mathematical model of the product cell based on the long line model.