• Asian-Australasian Journal of Animal Sciences
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• v.24 no.9
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• pp.1314-1317
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• 2011

To evaluate the effects of pulsed electric field (PEF) application on scalder and chiller water on Campylobacter contamination, four different treatments under three different water conditions including hard scalder water ($55^{\circ}C$), soft scalder water ($45^{\circ}C$) and chiller water, were applied as follows: i) a control treatment with no salt and no electric treatment, ii) a PEF only treatment, iii) a PEF treatment with 0.5% salt water, and iv) a PEF treatment with 1% salt water treatment. The use of PEF in hard scalding water showed an effect of reducing Campylobacter when compared to the control during the 200 s timeframe. With the addition of salt, the intervention caused at least 5.81 log CFU/ml reduction of Campylobacter counts after 200 s of PEF exposure. Similar effects were observed under soft scalding conditions. Campylobacter reductions were evident under chilling conditions with up to 2.00 log for PEF only, 5.77 log for PEF+0.5% salt and 2.69 log for PEF+1% salt treatment in water. Therefore, the current PEF setting for the scalder and chiller water can be successfully used to reduce pathogenic loads of Campylobacter on broiler chicken carcasses, and further research may be necessary to apply it in the poultry processing industry.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.239-254
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• 2024

This review sought to categorize studies on meat tenderization and safety through pulsed electric field (PEF) treatment, with a particular focus on reconciling conflicting findings regarding the tenderization effect (i.e., the primary outcome of PEF treatment) and to discuss the underlying mechanisms of these effects. While the tenderization effect may vary depending on the homogeneity of PEF treatment and variations in the conditions of texture measurements, the protein associated with tenderization was degraded by PEF treatment in most studies. PEF technology enables the delivery of a high voltage for a brief duration, typically in the microsecond range, making it a non-thermal technology. One of the distinct advantages of PEF is its ability to preserve the freshness of meat due to its exceptionally short treatment time. While PEF studies have traditionally centered on pasteurizing liquid foods, research on its application to meat is steadily expanding. Therefore, this review aims to elucidate the mechanisms of PEF and provide current insights into the applications of this technology for meat tenderization and microbial inactivation.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.1082-1084
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• 2007

Ultra-high temperature (UHT) processed full fat milk inoculated with Escherichia coli, Pseudomonas fluorescens, and Bacillus stearothermophilus was exposed to 30-60 kV/cm square wave pulsed electric field (PEF) with $1\;{\mu}sec$ pulse width, and $26-210\;{\mu}sec$ treatment time in a continuous PEF treatment system. Eight log reduction was obtained for E. coli and P. fluorescens and 3 logs reduced for B. stearothermophilus under PEF treatment conditions of $210\;{\mu}sec$ treatment time, 60 kV/cm pulse intensity at $50^{\circ}$. There was no significant change in pH and titration acidity of milk after PEF treatment. The electrical energy required to achieve 8 log reduction for E. coli and P. fluorescens was estimated to be about 0.74 kJ/L.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.356-362
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• 2000

Yakju(rice wine) was sterilized with high-voltage square-wave pulses of $1\;{\mu}s$ duration at various electric field strengths and frequencies on a serial multiple electrode pulsed electric field(PEF) treatment system consisted of 7 electrodes connected in series. The initial microbial counts of Yakju were $1.88{\times}10^3{\sim}2.13{\times}10^4$ CFU/mL for total aerobes, $1.55{\times}10^3{\sim}2.85{\times}10^4$ CFU/mL for lactic acid bacteria and $1.72{\times}10^3{\sim}2.39{\times}10^4$ CFU/mL for yeasts. The sterilization of microorganisms in Yakju was a first order reaction and the sterilization effect increased as the field strength and the frequency increased. The $D_{Hz}-value$ and the $D_{PEF}-value$ decreased with the electric field strength. Yeast showed lower $D_{PEF}-value$ than bacteria. Lactic acid bacteria showed lower $D_{PEF}-value$ than general aerobic bacteria under the electric field strength below 30 kV/cm, but higher ones under that above 40 kV/cm. The $Z_{PEF}-value$ of general aerobic bacteria, lactic acid bacteria and yeast in Yakju were 39.4, 49.3 and 47.6 kV/cm, respectively. The PEF sterilization resulted in less changes in color and sensory properties than heat sterilization, and the PEF treated Yakju showed superior quality to the heat treated one. The commercial sterilization of Yakju was accomplished with 2-cycle treatment on the tested serial PEF treatment system.

• Journal of the Korean GEO-environmental Society
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• v.12 no.10
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• pp.51-56
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• 2011

This study was conducted to investigate the applicability of pulsed electric field (PEF) treatment for the prevention of scaling formation and membrane fouling reduction. To validate the effect of PEF and to identify the mechanism, some experiments with and without PEF treatment were carried out. PEF treatment affected the precipitation of $CaCO_3$ by which $CaCO_3$ particles were actively grown and sedimented. It was confirmed that the calcium ions were decreased as 78% and particle size was grown by PEF treatment. It was also verified that the crystalline structure of $CaCO_3$ was transformed by PEF treatment from Aragonite, which is formed at a high temperature and hard to be removed, to Calcite being stable at room temperature. In PEF treatment, permeate volume and permeation flux were greater than that of without PEF, case while Langelier Index(LI) decreased. From the experiment results, PEF treatment is believed to be an effective method to prevent scaling formation and to mitigate $CaCO_3$ fouling as the pretreatment of membrane filtration.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.368-374
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• 1999

This study was designed to investigate effects of pulsed electric field (PEF) treatment on physiological changes of microbial cells, using domestically fabricated pilot scale PEF device. The effect of non-thermal PEF treatment on physiological characteristics of microorganisms was determined by salt resistance, the amount of UV absorbents, cell staining, recovery rate of defected cells, and changes in structure of cell membrane. Salt resistance of Escherichia coli, Bacillus subtilis and Rhodotorula minuta was examined after PEF treatment at 40 kV/cm, 84 pulse, $10{\mu}s$ pulse duration. Approximately $1\;log_{10}$ cell number of viable microorganisms was decreased by addition of salt. PEF treatment significantly increased the amount of UV absorbents at 260 and 280 nm because of leakage from damaged cell membrane by PEF treatment. Although three kinds of microorganisms treated by PEF were difficult to be observed due to their cell membrane damage, untreated cells were clearly observed by a microscope. PEF-treated R. minuta was not stained by methylene blue due to cell membrane defect. When E. coli, B. subtilis and R. minuta were cultured after PEF treatment, they showed 5, 4, and 8 hr longer lag phase, respectively, compared to control, but growth rates were not affected.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.408-414
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• 2017

Effects of pulsed electric field (PEF) processing on growth inhibition of indigenous aerobic microorganisms and the quality of mandarin and carrot juices were investigated. Mandarin juice was PEF-treated at 15-23 kV/cm for $23-241{\mu}s$, whereas carrot juice was treated at 13-14 kV/cm for 127-198 s. At $25^{\circ}C$ (inlet temperature), PEF treatments at 23 kV/cm for $104{\mu}s$ and 14 kV/cm for $198{\mu}s$ reduced the numbers of total mesophilic aerobes by $6.3{\pm}0.8$ and $5.5{\pm}0.9{\log}\;CFU/mL$ in mandarin juice and carrot juice, respectively. Elevation of inlet temperature to $40^{\circ}C$ increased the reduction rates in both juices. In general, the treatments resulting in the highest microbial inhibition at 25 and $40^{\circ}C$ did not alter the physicochemical and nutritional properties of both juices (p>0.05). PEF is a feasible technology to pasteurize mandarin and carrot juices commercially, with minimal quality deterioration.

• Food Science and Preservation
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• v.20 no.5
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• pp.650-658
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• 2013

Apple juices were sterilized by continuous pulsed electric field (PEF) treatments of pulse width of 25 ${\mu}s$ at electric field intensity of 20.0 kV/cm, and with the varied pulse frequencies of 35 Hz (40 kJ/L), 55 Hz (70 kJ/L), 72 Hz (100 kJ/L) and 85 Hz (130 kJ/L). The PEF treatments of apple juice reduced the microbial counts from 5.3 log CFU/mL of initial state to 3.0 log CFU/mL after PEF treatment at energy density of 130 kJ/L. Also yeast and fungi after PEF treatments were reduced from 5.3 log CFU/mL to 3.0 log CFU/mL and Escherichia coli were from 5.3 log CFU/mL of initial state to 4.7 log CFU/mL to < $10^1$ CFU/mL. The soluble solids and free sugars did not significantly differ (p<0.05) depending on conditions of PEF treatment. The total phenolic contents and antioxidant activity such as the DPPH and ferric reducing antioxidant power (FRAP) by PEF treatments were significantly partly reduced, but the PEF-reduced value came in smaller quantities than the heat treatment at $65^{\circ}C$. The iterative PEF treatments with pulse width of 25 ${\mu}s$ and pulse frequency of 85 Hz at electric field intensity of 20.0 kV/cm showed limited in microbial reduction. Also, total phenolic contents and antioxidant activity such as DPPH and FRAP, significantly decreased depending on treatment numbers of PEF (p<0.05).

• Food Science of Animal Resources
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• v.35 no.6
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• pp.800-806
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• 2015

We investigated the effects of a pulsed electric field (PEF) treatment on microbial inactivation and the physical properties of low-fat milk. Milk inoculated with Escherichia coli, Saccharomyces cerevisiae, or Lactobacillus brevis was supplied to a pilot-scale PEF treatment system at a flow rate of 30 L/h. Pulses with an electric field strength of 10 kV/cm and a pulse width of 30 µs were applied to the milk with total pulse energies of 50-250 kJ/L achieved by varying the pulse frequency. The inactivation curves of the test microorganisms were biphasic with an initial lag phase (or shoulder) followed by a phase of rapid inactivation. PEF treatments with a total pulse energy of 200 kJ/L resulted in a 4.5-log reduction in E. coli, a 4.4-log reduction in L. brevis, and a 6.0-log reduction in S. cerevisiae. Total pulse energies of 200 and 250 kJ/L resulted in greater than 5-log reductions in microbial counts in stored PEF-treated milk, and the growth of surviving microorganisms was slow during storage for 15 d at 4℃. PEF treatment did not change milk physical properties such as pH, color, or particle-size distribution (p<0.05). These results indicate that a relatively low electric-field strength of 10 kV/cm can be used to pasteurize low-fat milk.

• Journal of Microbiology and Biotechnology
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• v.20 no.7
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• pp.1101-1106
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• 2010

Pulsed electric field (PEF) of 1Hz, 1.5 kV, and 1ms increased the activities of catalase and inulinase over the whole range of applied Se concentrations compared with the non-treated cultures. A significant effect of selenium concentration (in the range of 5-14 ${\mu}g/ml$) on both intra- and extracellular enzyme activities was noted. At a Se concentration of 10 ${\mu}g/ml$, the activities of intra- and extracellular inulinases and extracellular catalase in the PEF-treated cultures reached the maximum of 71 U/g d.m., 46 U/g d.m., and approx. 8 U/ml, respectively. The maximum activity of intracellular catalase of approx. 6 U/ml (with and without PEF) was recorded at 5 ${\mu}g$ Se/ml. Further increasing of selenium concentration caused a decrease in the activity of the enzymes.