Water disinfection and food pasteurization are critical to reducing waterborne and foodborne
diseases, which have been a pressing public health issue globally. Electrified treatment …

Use of pulsed electric fields (PEF) applied in combination with mild thermal treatments (sub-
pasteurization temperatures) was investigated as a method to pasteurize fluid foods, with …

The growth of antibiotic resistant microorganisms and the increasing demand for nonthermal
antimicrobial treatment in the food and beverage industry motivates research into alternative …

Pulsed Electric Field (PEF) treatment is considered as nonthermal due to application of ultra
short high voltage pulses in liquid foods to extend their shelf life. In today's world, water …

Pathogenic microorganisms such as Escherichia coli O157: H7, Salmonella spp., Listeria
monocytogenes, Bacillus cereus, Staphylococcus aureus, Yersinia enterocolitica, and …

Bacteria contaminated liquid food and water, along with the harmful byproducts from
chemical disinfection methods, raise concerns to the public health. This article investigated …

High voltage pulsed electric field (PEF) treatment is a potential non‐thermal food
decontamination technique to replace or partially substitute thermal processes …

A procedure applying equivalent pulsed electric field (PEF) treatments of similar peak
electric field intensity, total treatment time, and treatment temperature, while delivering …

A pulsed electric field (PEF) system was designed and constructed using modern IGBT
technology. The main focus of this work was to design a new PEF treatment chamber that …

Electroporation based locally enhanced electric field treatment (LEEFT) is an emerging
bacteria inactivation technology for drinking water disinfection. Nevertheless, the lethal …