What You Need to Know
PEF applies electric fields of 1–20 kV/cm for pulse widths of 1–100 µs, inducing electroporation of microbial membranes. The rapid field application causes ionic currents that generate localized Joule heating (<5 °C), leading to membrane pore formation and leakage of cytoplasmic contents. The process is non‑thermal, maintaining the food’s sensory and nutritional quality.
The Science
Primary Reaction
Electroporation of microbial cell membranes leading to leakage of intracellular contents