Abstract
Inactivation of microorganism by Pulsed Electric Field (PEF) is an important research topic because of its potential as an alternative to thermal pasteurization methods. Applying the pulsed electric field technology in food preservation is a promising non thermal method and provides consumers with microbiologically safe, minimally processed and increases the shelf life of liquid foods. This paper aims to study the effects of electric field intensity on E. Coli cell with different shapes such as ellipsoidal and spherical shape suspended in a conducting medium (milk) using the simulation package MAXWELL. The electric field analysis of bacteria ( E. coli ) with and without preexisting pore was carried out for uniform and non uniform field configuration and the induced transmembrane potential was calculated analytically and numerically.
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