Abstract: To retain the most probable content of original flavor and nutrition of fruit juice, two non-thermal processing technologies of pulsed electric field (PEF) and freeze concentration were improved and integrated to be applied to the concentration of fruit juice. In this system, microorganism could be killed effectively by PEF technology and enzymes activity could be inactivated efficiently by freeze concentration. This system was applied to the concentration of orange juice, and the results of sensory evaluation analysis showed that the quality of juice produced by technique of freeze concentration combined with PEF was better than that by pasteurization technique.