ABSTRACT
Cheese sauce and salsa are not suitable for PEF treatment due to their salt content, viscosity, and particle size. Salsa and cheese sauce products were reformulated so that the electrical conductivity was minimized, and the particle size was reduced. For each product, the electrical conductivity, density, and viscosity were evaluated at temperatures ranging from 4°C to 80°C. Energy input and temperature rise during PEF processing, so pumping requirements were calculated for temperatures from 4°C to 80°C. The reformulated products were suitable for PEF processing.
