Influence of temperature and surfactant on Escherichia coli inactivation in aqueous suspensions treated by moderate pulsed electric fields

Cell membrane permeabilization by 12-ns electric pulses: Not a purely dielectric, but a charge-dependent phenomenon

“…Moreover, after 1000 pulses, the temperature is almost stabilized at its final value of 28°C. A synergistic effect of electric pulses and temperature has already been described in the literature, but it requires a much higher temperature increase [30][31][32][33][34]. The slight temperature increase obtained during the experiments described above therefore cannot explain the huge permeabilization induced (Fig.…”

Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing

“…Results obtained by El Zakhem et al (2007) also indicate a synergy between thermal and electric field effects for mild electric field treatments (MEF) of E. coli suspended in saline water. A significant reduction of thermal treatment times was achieved when MEF treatment (5 kV/cm) was applied simultaneously.…”

Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields

“…Several studies have shown the positive effect of PEF treatment on both juice yield and juice quality (Bazhal and Vorobiev, 2000;El-Beghiti et al, 2005;Clark, 2006;Schilling et al, 2007;Corrales et al, 2008;Grimi et al, 2009). PEF also allows inactivation of microorganisms (El Zakhem et al, 2007) and acceleration of some processes like freezing or drying Jalté et al, 2009). PEF also increase the extraction rates of several compounds of interest in the food industry such as colourants (anthocyanins, carotenoïds, etc.…”