Description
Pulsed electric field (PEF) uses short, high-voltage pulses to create pores in cell membranes, altering texture and inactivating microbes without heating.
Technical
PEF applies electric fields of 1–80 kV cm⁻¹ for microseconds to milliseconds, generating electroporation that unfolds myofibrillar proteins and gelatinizes starch. The process keeps bulk temperature below 5 °C, preserving color, flavor, and nutrients while achieving 3–6 log₁₀ microbial reductions.
Science
Primary Reaction
Electroporation of cell membranes and protein unfolding
Sensory Profile
Aroma ()
neutralfreshcleanunchangedmild
Origin & History
Civilization
Swedish Food Research Institute
Era
1974