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Freezing injuries usually take place in thawed plant-based food products. To reduce freezing injuries, Pulse Electric Field (PEF) treatment and Vacuum Impregnation (VI) of cryoprotectant were used before the freezing process. The aim of PEF is to provoke electroporation to the membranes of the plant cells, thereby allowing the cryoprotective solution impregnated by VI to penetrate the cells. PEF
