## 1 Introduction  
Pulsed electric field (PEF) technology is based on the application of high-intensity pulsed electric fields with durations of microseconds to milliseconds, and on the order of 10-80 kV/cm [1]. Regarding the interaction between a PEF and organic matter, the dielectric rupture theory introduced in [PERSON] [2] known as electroporation, in which exposure of the cell membrane to an electric field causes an increase in transmembrane potential (TMP) leading to the formation of pores in weak areas of the membrane, is generally accepted. According to the intensity of the field strength, electroporation can be reversible or irreversible [3]. Generally, 0.5-1.5 kV/cm is used for reversible electroporation, and 1.0-3.0 kV/cm is used for irreversible permeabilisation, while values above 15 kV/cm cause microbial inactivation [4]. The main components of a PEF processing system are: (1) a high-voltage power generator, consisting of a high-voltage power supply, an energy storage capacitor bank, a charging-current-limiting resistor, and a switch to discharge energy from the capacitor; (2) a treatment chamber constituted of two electrodes separated by an insulator to confine the product to be treated; (3) a fluid-handling system (pumps, water tanks, pipes, and valves); and (4) a control system for monitoring the process [5]. Based on the electrical circuit composed of power supplies, switches, resistors, capacitors, inductors, and the treatment chambers, which constitutes the pulse-forming network (PFN), it is possible to generate different pulse forms, such as exponential or square pulses (either monopolar or bipolar). The former can be generated with a very simple PFN, but its tail contributes to produce excess heat, while the latter involves a more complicated PFN, but is more efficient and generates less heat. In all cases, an adjunct component, such as a cooling system, is required to balance the ohmic heating effect and control the process temperature [6]. To suitably manage the PEF system, some typical process parameters should be considered, as reported in [PERSON] et al. [4]: electric pulse amplitude (U), electric field strength (E), treatment time (t), pulse shape, pulse width (\(\upalpha\)), number of pulses (n), pulse specific energy (W), and pulse repetition frequency (f). The treatment time is calculated by multiplying the number of pulses (n) by the pulse duration (\(\upalpha\)). The electric field strength (E) can be estimated by dividing the voltage across the electrodes (U) by the electrode gap (L). Electric field strength and treatment time are generally considered the primary technological parameters. The treatment chamber has a major influence on the uniformity of the electric field in the treatment region; therefore, the accuracy of its design is of vital importance. The basic requirement is to contain the product while pulsing the electric field. Several treatment chambers have been designed for batch or continuous operation [7]. In the food sector, although PEF technology has been mainly studied for microorganism inactivation in liquid food, such as milk, fruit juices, and liquid eggs, it has also been proposed to improve solid-liquid extraction (e.g., extraction of ingredients, winemaking, sucrose extraction, and recovery of useful compounds from food waste and by-products), cutting/slicing (e.g., vegetable snack or French fry production), food dehydration (e.g., hot-air drying, osmotic dehydration, and freeze-drying), and mechanical extraction (e.g., juicing and mechanical oil extraction) [8; 9; 10]. Solid-liquid extraction is a process for recovering desired compounds under the influence of a concentration gradient and by using solvents. [PERSON] et al. [11] investigated the influence of different PEF intensities (3-7 kV/cm and 0-300 ms) on carotenoid extraction from tomato peel and pulp.