Description
PEF uses short, high‑voltage pulses to inactivate microbes while preserving heat‑labile nutrients.
Technical
PEF applies electric fields of 1–20 kV/cm for pulse widths of 1–100 µs, inducing electroporation of microbial membranes. The rapid field application causes ionic currents that generate localized Joule heating (<5 °C), leading to membrane pore formation and leakage of cytoplasmic contents. The process is non‑thermal, maintaining the food’s sensory and nutritional quality.
Science
Primary Reaction
Electroporation of microbial cell membranes leading to leakage of intracellular contents
Sensory Profile
Aroma ()
neutralfruit-likefreshcleanno off-odor
Origin & History
Civilization
Swedish researchers
Era
1970s