Description
Non-thermal preservation method using high-voltage pulses to inactivate microorganisms and extend shelf life.
Technical
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.
Science
Primary Reaction
Electroporation
Sensory Profile
Aroma ()
NeutralCleanFreshUnadulteratedMinimal
Wine Analogy
Similar to the effect of micro-oxygenation in wine - subtle enhancement without overt changes
Coffee Analogy
Like cold brew extraction - preserves original characteristics while achieving microbial safety
Perfume Analogy