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Pulsed electric fields (PEF) is a promising non-thermal food processing technology mainly used in liquid foods to inactivate micro-organisms and enzymes.However,the mechanisms involved in inactivation of enzymes by PEF are not fully understood at present,and it is unknown whether the enzyme inactivation mechanism of PEF is different from that of thermal inactivation.Some researchers deduced that the enzyme inactivation mechanism of PEF may be different from that of thermal inactivation,because the sensitivity of enzymes to PEF did not relate to their thermal stability.