In the article: H.W. YEOM, H.W., ZHANG, Q.H. AND G.W. CHISM, G. W. (2002). Inactivation of Pectin Methyl Esterase in Orange Juice by Pulsed Electric Fields, J. of Food Science, 67 (6), 2154-2159, an equation is presented that relates the inactivation constant of pectimetilestearase enzyme in orange juice by the combined action of high intensity electric pulses) and temperature. This equation describes an Arrhenius-type behavior, with the time K in ms-1 and the temperature T in K. ln k = (-4379.6/T) + 8.9659 Determine the activation energy of the enzyme inactivation process. Under similar conditions of electrical pulse application an activation energy for the inhibition of Salmonella dublin in milk of 10 KJ/mol is reported, what is the significance of the two energy values (for enzyme inhibition and for the microorganism) and their differences? Under the applied PEF conditions determine the time required to achieve 95 % inactivation of the enzyme activity at 35C AND 55C.