摘要：In recent years, it seems that the importance of the minimally processing technologies increased for the purpose of enhancing the food quality. The studies on the electrical methods, which are the minimal processing techniques, have a greater extent. Especially, pulsed electric field, ohmic heating, electroplasmolysis , dielectric heating and infrared heating were used as the alternative food processing methods such as; heating, blanching, inactivation etc. They have also some effects on the enhancement of the food quality and process yield.
