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What is the mechanism of pulsed electric field in food processing?

Pulsed electric field not only inactivates bacteria at low temperatures, but also affects minimally the nutritional and sensory properties of the food product. PEF causes inactivation of Gram-negative and Gram-positive bacteria in a whole milk already at 50 C (Sharma et al. 2014).

What is PEF as a method of food preservation?

Pulsed electric field (PEF) technology is a non-thermal food preservation method that involves the use of short electricity pulses for microbial inactivation while imposing minimal detrimental influence on food quality.

What is PEF in food processing?

What is pulsed electric field processing? Pulsed electric field (PEF) processing is an efficient non-thermal food processing technique using short, high voltage pulses. These pulses induce poration of plant, animal and microbial cells, leading to cell disintegration and microbial inactivation.

What is the principle behind pulse electric field?

PEF mechanism works on the principle of the destruction of semipermeable membrane structure for enhanced extraction and decreased extraction time. PEF treatment is applied to enhance the discharge of intracellular compounds by increasing the semipermeable membrane permeability.

What is the purpose of PEF?

Pulsed electric fields (PEF) is a novel and very promising technology for pasteurization of pumpable foods. The food enters the PEF chamber, flows between two electrodes, and undergoes pulsing by electric fields. Microorganisms present in the food are inactivated as a result.

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What is the PEF treatment system?

Pulsed electric field (PEF) processing is an efficient non-thermal food processing technique using short, high voltage pulses. These pulses induce poration of plant, animal and microbial cells, leading to cell disintegration and microbial inactivation.

What are the applications of pulsed electric field technology for the food industry?

PEF can be successfully used for liquid products with low viscosity and electrical conductivity, e.g. milk and juices. Microbial inactivation. Milk and dairy products are processed using various thermal methods to make them safe for human consumption. Spore inactivation. Enzyme inactivation.

What is the principle behind PEF in food processing?

The basic principle of the PEF technology is the application of short pulses of high electric fields with duration of micro to milliseconds and intensity in the order of 10-80 kV/cm. The processing time is calculated by multiplying the number of pulses times with effective pulse duration.

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