Archive

This engineering/food-processing study evaluates pulsed electric field (PEF) treatment of fresh Artrhospira platensis biomass to enhance aqueous extraction of C-phycocyanin. Extraction depended on electric field strength, treatment time, and application temperature, with higher temperatures reducing the required…

This laboratory study assessed how pH, temperature, and pulsed electric fields (PEF) affect turbidity and protein aggregation in ovomucin-depleted egg white solutions. Heating to 60°C for 10 minutes produced marked aggregation at several pH levels, while PEF caused some aggregation only at pH 5 and 7 under the…

This physics study analyzes circular wave packets in high Rydberg states produced by applying a pulsed electric field to extreme Stark states. It reports a position-dependent energy gradient that creates a correlation between principal quantum number and spatial coordinate, which appears insensitive to the initial…

This study evaluated pulsed electric fields (PEF) as a pasteurization method for raw skim and whole milk across multiple treatment intensities and storage conditions. The abstract reports only minor changes in physicochemical properties and small decreases in some composition measures under stronger treatments.…

This experimental study examined how pulsed electric field (PEF) processing parameters affect cell membrane rupture in onion tissue disks, using ion leakage as the primary integrity measure. Disintegration efficiency increased with field strength up to 500 V/cm and varied with pulse width, pulse number, and…

This experimental study examined how pulsed electric fields affect onion tissue integrity and texture across different field strengths and pulse counts. It reports distinct critical field strengths for plasma membrane versus tonoplast membrane breakdown, with higher thresholds needed for tonoplast disruption. Effects…

This study evaluated high-intensity pulsed electric fields (HIPEF) as a processing method to inactivate polyphenoloxidase (PPO) in strawberry juice. Using response surface methodology at a constant electric field of 35 kV/cm, the authors report strong PPO reductions across tested parameter ranges. Bipolar mode,…

This laboratory study evaluated pulsed electric fields (PEF) combined with preheating to inactivate peroxidase (POD) and polyphenoloxidase (PPO) in freshly prepared apple juice. The highest reported inactivation occurred with preheating to 50°C and PEF at 40 kV/cm for 100 μs, exceeding the reductions seen with…