What You Need to Know
The process applies short high‑voltage pulses (10‑80 kV cm⁻¹) for 1‑100 µs per pulse, achieving total treatment times under 5 s. It is non‑thermal, with bulk temperatures typically staying below 40 °C, preserving heat‑sensitive nutrients and flavors. Microbial inactivation follows first‑order kinetics, with D‑values decreasing as field strength increases, enabling >5‑log reduction of Listeria, E. coli, and yeasts in juices.
The Science
Primary Reaction
Electroporation of microbial cell membranes