Preservation of liquid foods by high intensity pulsed electric fields (PEF) is an interesting
alternative to traditional techniques like thermal pasteurization. Based on the underlying
mechanism of action, in this paper the crucial process parameters electrical field strength,
total pulse energy input and treatment temperature were investigated experimentally.
Inactivation studies were performed with three bacteria (E. coli, Bacillus megaterium, Listeria
innocua) and one yeast (Saccharomyces cerevisiae). Stainless steel and carbon electrodes …