Food processing using high-intensity pulsed electric fields (PEF) is a new technology to inactivate microorganisms and enzymes. There is only a small increase in food temperature during that process. Inactivation is propably caused by changes in the semipermeable barrier of the cell membrane. High-intensity PEF provides an alternative to conventional thermal methods, where the inactivation of microorganisms implies the loss of valuable nutrients and faste quality.
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