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Table 15 Processing parameters of PEF-treated food products [110, 111]

From: A review on mechanisms and commercial aspects of food preservation and processing

Product Processing conditions
Electric field strength (kV/cm) Number of pulses Duration of pulses (μs) Temperature of product (°C) Log reduction (D)
Orange juice 6.7 5 20 45–50 5
Milk 22 20 20 45–50 4.6
Skim milk 45 64 1.8–6 35 2
Yoghurt 23–28 20 100 63 2
Liquid egg 25.8 100 4 37 6
Pea soup 25–33 10–30 2 53–55 4.4
Fluid food 12–25 25 1–100 45–55 Shelf life extended from 3–7 days
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