Food Preservation by pulsed electric field

Electric field treatment involves passing a high voltage in the food placed between two electrodes. The electric field is normally applied at room temperature or refrigerated for less than a second. The inactivation of bacteria it produces can be explained by structural changes of membranes and the appearance of pores.

During this treatment, there is little or no heating of the food, its appearance, its physico-chemical and nutritional properties are kept intact.

This treatment can be envisaged for liquid foods: orange juice, apple juice, milk, etc.