This document discusses cell perforation using pulsed electric fields (PEF) to preserve fresh juice. It notes that microbes are naturally present in fresh juice and can exponentially grow, potentially causing foodborne illness outbreaks. The document then explains that applying a pulsed electric field to the juice using PEF technology creates an electric field distribution that perforates microbe cell membranes, immediately eliminating their viability. The result is healthy juice with an extended shelf-life of 21-60 days without refrigeration.
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Background of cell perforation using PEF
Myriam Knopf
Application Technologist PEF
www.top-bv.nl
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