Pulsed electric field (PEF) processing is a novel mild treatment for pumpable foods preservation at low or moderate temperatures. The electric field strength and the temperature distribution in the treatment chamber have been identified as the key processing parameters affecting the treatment efficacy and possibly the sensorial and nutritional quality of the food. A full 3D computational fluid dynamics (CFD) model of a pilot-scale PEF system with co-linear configuration of the electrodes was developed. The model couples the fluid dynamics and the electrical field and can be used to predict the liquid's flow pattern, electric field distribution, temperature increase, and residence time in the treatment chamber. A total of 48 process conditions with different settings of applied voltage V, pulse length tau, pulse repetition rate (frequency) f and flow rate (V) over dot in combination with four different inlet temperatures were simulated for a model liquid food (NaCl solutions with two different electrical conductivities) and whole milk. The simulated PEF energy dissipated into the liquids was between 4 and 66 kJ/kg and process temperatures ranged from approximately 25 to 80 degrees C. The predicted temperature data agree well (R(2) > 0.99) with experimental measurements in five locations of the treatment chamber using fibre optic probes. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved.