Role of thermal and electric field effects during the pre-treatment of fruit and vegetable mash by pulsed electric fields (PEF) and ohmic heating (OH)

Moreover, the combination of thermal and electric field effects may also improve the recovery of bioactive compounds depending on the chosen treatment conditions. Therefore, the combined treatments show high potentiality for the application at industrial level to improve the release of the juice and at the same time to obtain novel products with high quality.