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    By: Sese, Louisse Naomi Suarez, Eileen Jewel Mae

    Uploaded by

    Ralph Evidente
    Pulsed electric field (PEF) treatment uses short electric pulses to preserve foods through microbial inactivation while minimizing effects on quality. It applies pulses of high electric fields for microseconds to milliseconds at intensities of 10-80 kV/cm, keeping foods below thermal processing temperatures. PEF has advantages like short treatment time, low temperature processing, energy efficiency, increased shelf life through pathogen reduction, and retention of sensory qualities. It can pasteurize liquids like juice without additives. PEF is effective against vegetative microbes but not spores. Costs are around 1 Euro per ton for commercial-scale systems.

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    Download as PPTX, PDF, TXT or read online from Scribd

    By: Sese, Louisse Naomi Suarez, Eileen Jewel Mae

    Uploaded by

    Ralph Evidente
    42 views13 pages
    Pulsed electric field (PEF) treatment uses short electric pulses to preserve foods through microbial inactivation while minimizing effects on quality. It applies pulses of high electric fields for microseconds to milliseconds at intensities of 10-80 kV/cm, keeping foods below thermal processing temperatures. PEF has advantages like short treatment time, low temperature processing, energy efficiency, increased shelf life through pathogen reduction, and retention of sensory qualities. It can pasteurize liquids like juice without additives. PEF is effective against vegetative microbes but not spores. Costs are around 1 Euro per ton for commercial-scale systems.

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    PEF

    Original Title

    PEF

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    Pulsed electric field (PEF) treatment uses short electric pulses to preserve foods through microbial inactivation while minimizing effects on quality. It applies pulses of high electric fields for microseconds to milliseconds at intensities of 10-80 kV/cm, keeping foods below thermal processing temperatures. PEF has advantages like short treatment time, low temperature processing, energy efficiency, increased shelf life through pathogen reduction, and retention of sensory qualities. It can pasteurize liquids like juice without additives. PEF is effective against vegetative microbes but not spores. Costs are around 1 Euro per ton for commercial-scale systems.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    42 views13 pages

    By: Sese, Louisse Naomi Suarez, Eileen Jewel Mae

    Uploaded by

    Ralph Evidente
    Pulsed electric field (PEF) treatment uses short electric pulses to preserve foods through microbial inactivation while minimizing effects on quality. It applies pulses of high electric fields for microseconds to milliseconds at intensities of 10-80 kV/cm, keeping foods below thermal processing temperatures. PEF has advantages like short treatment time, low temperature processing, energy efficiency, increased shelf life through pathogen reduction, and retention of sensory qualities. It can pasteurize liquids like juice without additives. PEF is effective against vegetative microbes but not spores. Costs are around 1 Euro per ton for commercial-scale systems.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13

    By: Sese, Louisse Naomi

    Suarez, Eileen Jewel Mae


    Pulsed Electric Field (PEF)

    It is a contemporary and one of the promising non-thermal


    treatment used in processing foodstuff
    This treatment uses short electric pulses to preserve the
    food from microbial inactivation and causes minimal
    destructive effect on food quality attributes
    Electric fields in the range of 5-50 kV/cm generated by the
    application of short high voltage pulses (s) between two
    electrodes cause microbial inactivation at temperatures
    below those used in thermal processing.
    Applicable for preserving liquid and semi-liquid foods
    removing microorganisms and producing functional
    constituents
    Basic Principles

    application of short pulses of high electric fields


    with duration of microseconds micro- to
    milliseconds and intensity in the order of 10- 80
    kV/cm
    keeping food below temperatures normally
    used in thermal processing
    Advantages
    Short treatment time (normally below one second)
    Low treatment temperature
    Energy lost during heating food is minimized
    Can be a substitute for conventional heat pasteurization
    Increase shelf life and maintain food safety while retaining the original color,
    flavor, texture, and nutritional value of the food stuff
    This treatment inactivates vegetative microorganisms such as pathogens,
    yeast, and spoilage microorganisms
    Can pasteurized liquid products such as juices, milk, and soups without using
    food additives
    Can be used in batch or continuous process
    Can be used in the pretreatment process to improve the metabolite
    extraction
    Disadvantages
    Effective only for the microbial inactivation of vegetative microorganisms
    Expensive
    Microorganisms are killed during the process but the spores are able to survive
    To extend shelf life, refrigeration is needed
    Does not inactivate enzymes
    Not suitable for solid food products specifically those that are not pumpable
    Restricted to food products with no air bubbles and with low electrical
    conductivity
    The aim of pef

    maximize the
    effectiveness of natural
    raw materials
    generates significant
    increases in yield,
    freshness and flavor
    enhance mass transport
    processes during
    extraction
    How does it work?

    high voltage pulses


    applied induce pores in
    cell membranes,
    causing a loss of barrier
    function, leakage of
    intracellular content
    and loss of vitality
    What types of foods can be treated?

    Depending on the aim


    of application, solid,
    semi-liquid and liquid
    foods can be treated.
    can be applied to
    whole fruits, vegetables
    and potato tubers, fruit
    or vegetable pieces and
    fruit or vegetable
    mashes, prior to
    APPLICATIONS

    EXTRACTIO
    N
    TREATMENT PROCESSES
    OF MILD
    PRESERVATION
    POTATOES
    OF BEVERAGES
    TO REPLACE
    PREHEATING
    SHELF LIFE

    Like thermally
    pasteurized foods
    PEF-treated products
    are usually stored
    refrigerated
    COST OF PEF TECHNOLOGY
    On a commercial scale total
    costs of 1 Euro/ton (= 0.1
    Eurocent per liter or kg)

    In US Dollar total costs of


    approximately 0.056 US
    Dollarcent per lb for cell
    disintegration and 4.92 US
    Dollarcent per gallon for
    microbial inactivation

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