Freeze pulsed electric field

Bolton, D.J., Catarame, T., Byrne, C., Sheridan, J.J., McDowell, D.A., and Blair, I.S. 2002. The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli 0157 H7 in beef burgers. Letters in Applied Microbiology 34 139-143. 

Freezing on its own does not provide a significant interference approach to reduce the risk of infection with E. coli 0157 H7 after consumption of contaminated beef burgers. Application of a combination of organic acids, freezing, and pulsed electric fields did not deliver significant reductions in E. coli 0157 H7 (Bolton, Doherty, and Sheridan, 2002). 

Pulsed electric field disintegration of the cell membrane of biological tissue as a pretreatment prior to freezing, with its impact on freezing and freeze-drying characteristics. 

Ben Ammar, (., Lanoiselle, J.-L, Lebovka, N., van Hecke, E., Vorobiev, E., 2010. Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue. Food Biophys. 5 247-254. 

Phoon, P. Y, Galindo, F.G., Vicente, A., Dejmek, P., 2008. Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves. /. Food Eng. 88 144-148. 

Wu, Y, Guo, Y., Zhang. D., 2011. Study of the effect of high-pulsed electric field treatment on vacuum freeze-drying of apples. Drying Technol. 29 1714-1720. 

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