Pulsed Electric Field (PEF) processing is a promising technology for food preservation. Compared to thermal processing methods, PEF processing offers advantages like reduction in food processing time and energy consumption, higher retention of nutritional components, and better preservation of fresh flavour. However, the design of PEF treatment chambers and the optimization of operating parameters like intensity of the electric field, pulse duration, and flow rate are critical for achieving effective preservation while minimizing undesirable effects such as excessive heating or electrical breakdown. In static PEF processing, the geometry of the treatment chamber and the positioning of the electrodes need to be optimized to achieve uniform electric field distribution. Similarly, in continuous PEF processing, the configuration of the treatment chamber and the fluid velocity are important factors affecting the distribution of the electric field and resulting temperature distribution in the treated food. In the current work, after comparing some of the existing electrode configurations in treatment chambers, it was found that parallel plate treatment chambers are more efficient in providing a uniform electric field distribution. However, simulations of the continuous PEF treatment chamber containing parallel plate electrodes revealed that velocity of the liquid food inside different regions of the chamber was non-uniform, which leads to uneven levels of exposure to electric field. As a solution, this work proposes a semi-continuous mode of PEF treatment with parallel plate electrodes, which can provide a uniform level of treatment throughout the liquid food material.