What You Need to Know
Pulsed electric field processing involves applying short, high-voltage pulses to disrupt cell membranes, increasing solubility of starches and proteins, and modifying texture. The process typically involves applying a voltage of 20-80 kV/cm for 1-100 μs, with a frequency of 1-100 Hz, and a temperature of 10-20°C.
Steps
- 1.
PEF-treated potato puree (Modernist cuisine (USA)): Creates ultra-smooth texture without overcooking
- 2.
PEF-enhanced fruit juices (European juice industry): Improves yield and preserves fresh flavor
- 3.
PEF-processed tofu (Japanese food science): Modifies protein structure for novel textures
The Science
Primary Reaction
Electroporation