Description
Pulsed electric field processing delivers brief, high‑intensity electric pulses to liquid or semi‑solid foods, causing electroporation of microbial cell membranes while keeping the product temperature low.
Technical
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.
Science
Primary Reaction
Electroporation of microbial cell membranes
Sensory Profile
Aroma ()
neutralno changefreshunalteredclean
Origin & History
Civilization
Japanese
Era