Effect of high intensity pulsed electric fields on physical changes of fishbone liquid

High-intensity pulsed electric field (PEF) is characterized by transfer uniformity, non-thermal performance, high efficiency, short processing time and low component pollution. PEF shows unique advantages in the processing of liquid foods and thus can be widely applied to sterilization, extraction and enzyme inactivation of foods. PEF is a key processing technique that is most promising for industrial application in the past decade. Nevertheless, the effects of PEF on the physical state changes of foods have never been reported. Single-factor tests were used to clarify the effects of PEF parameters on the physical state changes. The Box-Behnken design and response surface methodology (RSM) were used to investigate the effects of PEF on the electric field intensity, pulse number, and liquid-material ratio of fish-bone liquid. The results indicated that after processing with PEF, the physical state indices of the fish-bone liquid were changed during the first and second cycles, including higher energy needed fo