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The acceptability of pulsed electric field (PEF) processing as an alternative method for liquid food preservation requires the elimination, or at least the reduction, of all the effects accompanying the flow of electric current. Metallic particles might be released from the electrode material as a result of electrically-driven electrochemical reactions. The presence of such metallic particles can affect the quality and the safety of PEF processed food. This study investigates the effect of varying the parameters of applied electric pulses on the amount of released metals aiming to reach the optimum conditions. It is expected that reducing the rate of releasing metals from the electrodes will extend their life time and reduce the running cost of the PEF process.

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