Pulsed electric field (PEF) treatment is a non-thermal and alternative pasteurization
treatment for fruit juices. PEF applies short pulses of electricity to a liquid food sample which …

Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 μs on the quality of orange juice
were investigated and compared with those of heat pasteurization at 94.6° C for 30 s. The …

Effects of commercial scale pulsed electric field (PEF) processing on the quality of tomato
juice were studied and compared with those of thermal processing. Tomato juice was …

Treatment of fruit and vegetable juices with pulsed electric field (PEF) process is one of the
promising non-thermal technologies with the great potential for microbial and enzymes …

Carrot juice samples treated with pulsed electric fields (PEF) of electric field intensity of 25
kV/cm and treatment time of 144.6 μs (PEF 1) and 433.8 μs (PEF 2) and thermal …

Grapefruit juice was investigated using pulsed electric fields (PEF) with (electric field
strengths: 0, 5, 10, 15, 20 and 25 kV cm− 1; flow rate: 80 mL min− 1; pulse frequency: 1 kHz …

The effect of different Pulsed Electric Fields (PEF) intensities (25kV/cm and 280μs, P1; and
25kV/cm and 330μs, P2) and conventional HTST treatment (98° C, 21s, T) on quality …

The worldwide market for vegetable and fruit juices stands as a thriving sector with projected
revenues reaching to $81.4 billion by 2024 and an anticipated annual growth rate of 5.27 …

Apple juice, extracted from golden delicious fruits, was pasteurized using a pulsed electric
field (PEF) treatment and compared with a conventional high temperature-short time (HTST) …

Effects of commercial‐scale pulsed electric field (PEF) processing on the microbial stability,
ascorbic acid, flavor compounds, color, Brix, pH, and sensory properties of orange juice …