Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment

By V. Heinz, S. Toepfl, D. Knorr. 2003

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Environmental impact of novel thermal and non-thermal technologies in food processing (2010, background): “Therefore a reduction of the energy requirements from the original 100 kJ/kg to 40 kJ/kg has been achieved, thus rendering PEF energy efficient and able to be easily integrated in existing food processing operations (Heinz et al., 2002).”
Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis. (2006, background): “The effect of increasing efficiency of PEF application at elevated treatment temperatures has been reported in several studies (Evrendilek and Zhang 2003; Heinz et al. 2003; Li et al. 2005).”