Temperature enhanced electroporation under the pulsed electric field treatment of food tissue

The temperature dependence of effects exerted by pulsed electric fields (PEF) on the electrical conductivity and textural relaxation of potato tissue was investigated in the interval of 22-50 °C. The pronounced decrease of the characteristic electrical damage time τ with increase of both temperature T and electric field strength E was observed. Textural data reveal the essential temperature influence on tissue softening after the PEF treatment. The investigation of thermally induced damage at temperatures within 45-60 °C shows that effects observed below 50 °C are not related to any noticeable irreversible damage of the cellular membranes and reflect only effect of structural transitions in membranes on electroporation. It is of practical importance that PEF treatment under the mild thermal conditions (below 50 °C) allows to reach high tissue disintegration degree at moderate electric field strength (below 100 V/cm).