What You Need to Know
Pulsed electric field treatment involves applying high-voltage pulses (up to 60 kV/cm) for a short duration (1-100 μs) to disrupt cell membranes, inactivating enzymes and extending shelf life. The process can be used to pasteurize food, reducing bacterial populations while preserving texture and flavor.
Steps
- 1.
Cold-pasteurized fruit juices (European Union): Preserves fresh flavor and nutrients while ensuring safety
- 2.
Extended-shelf-life seafood (Japan): Maintains raw texture while reducing pathogens
- 3.
Pre-cut vegetable preservation (United States): Reduces browning and maintains crispness
The Science
Primary Reaction
Electroporation