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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Pulsed electric field (PEF) uses short, high-voltage pulses to create pores in cell membranes, altering texture and inactivating microbes without heating.
Origin: Swedish Food Research Institute (1974) — Sweden
See full technique reference →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.
Primary Reaction
Electroporation of cell membranes and protein unfolding
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Key Variables