Pef treatment is a chemicalfree process affecting microbes. An emerging technology for food preservation article pdf available january 2017 with 1,046 reads how we measure reads. Various applications have been identified such as improvement of mass transfer during extraction or drying as well as gentle food preservation. Research of pulsed electric fields technology is ongoing around the world. The conventional thermal food preservation and processing techniques appears to have the shortcoming of adversely affecting the food quality, organoleptic properties and nutrients. Conventional freezing methods are used to retain the quality of food products over long storage periods. Pulsed electric field pef electroporation is a method for processing cells by means of brief pulses of a strong electric field. Feb 01, 2008 abstract the objectives of the study were to formulate a rice pudding to be processed by pulsed electric fields pef, define suitable pef parameters and measure the shelf life of pef. Pef treatment is conducted at ambient, subambient, or slightly above ambient temperature for less than 1 s, and energy loss due to heating of foods is minimized. By development of equipment based on state of the semiconductor. There are many different ways of applying electric energy for food pasteurization. Pulsed electric fields in food production the dairy site. As a result, in the last decade, great technological advances have been accomplished regarding to pef processing, such as improvement on the chamber designs.
Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk. It is one of the most appealing technology due to short treatment time typically below 1 second. Pulsed electric field pef processing is a novel, nonthermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelflife. Pulsed electric field pef food processing is a novel, nonthermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelflife. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, singlesource volumeoffering an incisive view of the latest experimental results, state of theart applications, and new developments in food preservation technology. Based on the consumers demand for fresh, durable and safe foods it is obligatory for the food industry to preserve their products at the best. Impact of pulsed electric fields on food enzymes and shelf. Correspondingly, this memoir highlights the potential of pulsed electric field technology as.
These include ohmic heating, microwave heating 46, low electric field stimulation 7,8, highvoltage arc discharge 912, and highintensity pulsed electric field pef application 15. Pulsed electric fields pef involves the application of highvoltage energy 0. Pulsed electric fields pef is a nonthermal preservation method mainly used in liquid foods to inactivate microorganisms and enzymes, retaining volatile compounds and nutrients in foods improving the food quality of milk and dairy products with pef processing may be a. E electric field strength, ecrit critical electric field strength 2. Effect of pulsed electric field on drying rate and. Preservation of foods with pulsed electric fields 1st edition. Pulsed electric field technology offers new potential for. Increasing treatment intensity will lead to formation of large irreversible membrane pores. Pulsed electric field technology in food preservation.
Jun 28, 2018 recently arrived pulsed electric field pef processing equipment will be put to test for large scale french fry production over the next three months this technology, which uses brief pulses of. Oral presentation at the 40 th annual aifst convention, 2427 june, melbourne, australia. Pulsed electric fields for food processing technology. The high electric field 430 kvm treatment on pears, plums and bananas in the preclimacteric period suppressed the respiration rate during the climacteric. Pef has been suggested as a technology of choice to obtain safe and highquality plantbased foods with a shelflife similar to the attained with mild heat pasteurization treatments. Preservation of liquid foods by high intensity pulsed electric fields basic concepts for process design. When product is heat pasteurized, it loses a great part of the characteristics that make. Show less pulsed electric field pef food processing is a novel, nonthermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and.
Pulsed electric field processing of foods new food magazine. This work focuses on the effects of pef in water solutions only. Pef holds potential as a type of lowtemperature alternative pasteurization process for sterilizing food products. Effects of pulsed electric field treatment time on inactivation of native enzymes in bovine milk. It is suitable for preserving liquid and semiliquid foods, removing microorganisms and producing functional constituents. Pulsed electric field processing involves the application of pulses of high electric voltage in the range of 20 to 80 kvcm across food contained between 2 electrodes. Pulsed electric field pef applications can be utilised to achieve disintegration of biological tissues or microbes. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of pef. Claudia siemer, stefan toepfl, volker heinz 2014 inactivation of bacillus subtilis spores by pulsed electric fields pef in combination with thermal energy i.
Classification of the static and continuousflow treatment chambers for pulsed electric field treatment. Preservation of foods with pulsed electric fields 1st. Novel freezing technique using combined pulsed electric and. Nonthermal pasteurization of liquid foods using high. Pef processing parameters were 33 kvcm electric field strength, 100 lh flow rate, 1. Barbosacanovas todays consumers prefer foods with convenience, variety, adequate shelflife, reasonable. The effects of pulsed electric field pef and ageing 3, 7,14 and 21 days on the shear force, protein profile, and postmortem proteolysis of beef loins m. Mar 23, 2011 among these novel technologies, pulsed electric fields pef have shown to be a potential nonthermal treatment capable of preserving liquid foods with freshlike characteristics. Pulsed electric field assisted pressing of sugar beet.
Food 3050 2012 spring lecture 24 pulsed electric field pef processing pulsed elec. Rice pudding was processed by a combination of mild heat 55c for 30 s and pef. After pretreatments, the treated potato slices were dried in hot air oven tray drier at 60 c to final moisture 7%. High intensity pulsed electric fields, often referred to as pulsed electric fields pef toepfl et al. The pulsed electric field pef was studied separately to better understanding of this complex process. Processing foods with highintensity pulsed electric fields pef is a new technology to inactivate microorganisms and enzymes with only a small increase in food temperature. Pulsemaster sells 100kw pefsystem to french fry processor for up to 2. Nonthermal preservation of foods food science and technology. Food preservation by pulsed electric fields 1st edition. The appearance and quality of fresh foods are not altered by the application of pef, while microbial inactivation is caused by irreversible pore formation and destruction. Recently arrived pulsed electric field pef processing equipment will be put to test for large scale french fry production over the next three months this technology, which uses brief pulses of. Food preservation by pulsed electric fields sciencedirect. Written by four experts actively researching alternatives to conventional thermal methods in food preservation.
May 06, 2015 sterilization of liquid foods by pulsed electric fieldsan innovative ultrahigh temperature process kai reineke, 1, 2, felix schottroff, 2 nicolas meneses, 3 and dietrich knorr 2 1 quality and safety of food and feed, leibniz institute for agricultural engineering, potsdam, germany. With the use of electric fields, pef technology enables inactivation of vegetative cells of bact eria and yeasts in various foods. Pulsed electric field processing in food technology. Based on the underlying mechanism of action, in this paper the crucial process parameters electrical field strength, total pulse energy input and treatment temperature were investigated. The principles of pef processing on food work through electroporation. Swanson, department of food science and human nutrition, washington state university, pullman, wa 99164.
Abstract the objectives of the study were to formulate a rice pudding to be processed by pulsed electric fields pef, define suitable pef parameters and measure the shelf life of pef. Some attempts have been made to use pulsed electric field pef in. Application of pulsed electric field technique in food. Reversible electrical breakdown of lipid bilayer membranes. Food preservation by pulsed electric fields is a standard reference for all those involved in research into pef food processing and its commercialisation. View test prep final bio from hlth 501 at liberty university. Optimization of pulsed electric field parameters for mango. In pef processing, a substance is placed between two electrodes, then the pulsed electric field is. Application of high pressure processing for extending the shelflife of fresh lactic curd cheese a thesis submitted in total fulfilment of the requirements for the degree of doctor of philosophy hossein daryaei b. Enzymatic and microbial inactivation in bovine milk by pulsed electric field.
Application of high pressure processing for extending the. With the increase in consumer awareness, demand for minimally processed foods and ecofriendliness, various technologies were developed for food processing and preservation. Drying rate was recorded after an interval of two hours till moisture content on. Pulsed electric field pef treatment is an innovative and promising method for nonthermal processing of foodstuff. Food quality and safety can be improved through pulsed electrical fields, according to dr ingrid aguiloaguayo. Pulsed electric field pef use short electric pulses to preserve the food. Microbial inactivation of foods by pulsed electric fields. The key objectives of this proposal are to 1 design and optimize the freezing chamber featured with combined pulsed electric and magnetic fields and 2 test and validate the control of the nucleation and growth of ice crystals in targeted fresh fruits and vegetables. Preservation of liquid foods by high intensity pulsed electric fields pef is an interesting alternative to traditional techniques like thermal pasteurization. Pulsed electric field pef used short electric pulses to preserve the food. High intensity pulsed electric field pef processing involves the application of pulses of high voltage typically 20 80 kvcm to foods placed between 2 electrodes. Water solutions or liquid food are treated by high voltage pulses in a flow.
The first commercial applications of the technique have been achieved. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, singlesource volumeoffering an incisive view of the latest experimental results, stateoftheart applications, and new developments in food preservation technology. Pulsed electric fields for food processing technology 277 potential but also the limitations of pef tec hnology when aiming at preserving the healthpromoting features of plantbased foods. Pulsed electric fields technology is the application of very short pulses micro to milliseconds, at electric field intensities ranging from 1080 kvcm, applied to a food product held between two electrodes inside a chamber, usually at room temperature.
Pulsed electric field assisted pressing of sugar beet slices. In the last decades, pulsed electric fields pef have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. Food preservation by pulsed electric fields and selected antimicrobials abstract by bilge altunakar, ph. Preservation of foods with pulsed electric fields discusses the basics of high voltage pef as a low temperature food processing method, and the application of this technology in food preservation. Novel freezing technique using combined pulsed electric. It is suitable for preserving liquid and semiliquid foods, removing microorganisms and.
Pdf pulsed electric fields for food processing technology. High intensity pulsed electric fields applied for food. Summary written by four experts actively researching alternatives to conventional thermal methods in food preservation. Effects of pulsed electric field processing on microbial. High intensity pulsed electric field hipef processing involves the application of pulses of. Pulsemaster, a global leader in pulsed electric field systems for potato processing, announces that it has entered into an agreement for the sale of a 100kw pulsed electric field system to a major producer of high quality french fries and potato specialities. Effect of high electric fields on some fruits and vegetables. Sterilization of liquid foods by pulsed electric fieldsan. Feb 02, 2015 pulsed electric field pef processing is a novel, nonthermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelflife.
Among these novel technologies, pulsed electric fields pef have shown to be a potential nonthermal treatment capable of preserving liquid foods with freshlike characteristics. Effect of oscillating magnetic field pulses on the. To investigate the effect of electric fields on the postharvest life of some fruits and vegetables, they were exposed to an alternating current high electric field hef for short periods. Electric field results in inactivation of microorganisms suspended in the food medium without significantly increasing the temperature of the food product. Effects of pulsed electric fields processing strategies on.