Industrial Process

Electrohydrodynamic Thermal Shock (EHD-TS)

Combines high-voltage electric pulses with rapid heating to disrupt microbial cells while preserving food quality.

Technical Description

Applies pulsed electric fields (5–50 kV/cm, 1–100 µs pulses) simultaneously with rapid thermal heating (90–120°C, <5 s dwell time) to achieve microbial inactivation with minimal thermal degradation. Electrodes deliver energy directly to the

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