ABSTRACT
However, experimental procedures have not yet been optimized, as the mechanisms of pore formation under the inµuence of an electric eld and their subsequent resealing are not fully understood. Also, the models that would allow predicting the consequences of the exposure of cells to a particular electric treatment have to be developed. For example, to implement food processing by pulsed electric elds as a nonthermal food-processing technique, the parameters of electric treatment assuring the best yield of microbial inactivation have to be determined (Saulis and Wouters, 2007).
