Description
Pulsed electric field (PEF) uses short high‑voltage pulses to electroporate fruit and vegetable cell membranes, enabling rapid juice extraction without bulk heating.
Technical
The applied electric field (1–5 kV cm⁻¹) induces a transmembrane potential that exceeds the critical threshold, forming transient nanopores in the lipid bilayer. These pores allow intracellular solutes such as sugars, vitamins, and flavonoids to diffuse into the surrounding juice. The process operates below thermal thresholds, preserving heat‑labile compounds and maintaining sensory quality.
Science
Primary Reaction
Electroporation of cell membranes leading to release of intracellular contents
Sensory Profile
Aroma ()
freshcrispnaturaljuicybrightvibrantclean
Origin & History
Civilization