In order to study the mechanism of high voltage pulsed electric field pre-treatment on the food drying technology. In this paper, water was treated with high pulse electric field (HPEF) in different frequency, and different voltage, then, the viscosity coefficient and the surface tension coefficient of the water were measured. The results showed that indicated that the viscosity coefficient and the surface tension coefficient of the treated water can be decreased, and while HPEF pre-treatment was applied for 22.5kV at a frequency of 50Hz and 70 Hz, the surface tension and the viscosity coefficient of the pre-treatment treatment were reduced 13.1% and 7.5%, respectively.
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