Pulsed Electric Field Processing of Food

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This is a novel preservation technique which can be principally applied to beverages, milk etc.

This is a novel preservation technique which can be principally applied to beverages, milk etc.

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  • 1. Presented by:Stella Mariem ( M.Sc Food Sc and Technology)Final semester credit seminar
  • 2. PROCESS FACTORS:Electric Field – Increase in microbial inactivation with increase inintensity of electric fieldTemperature- With constant electric field strength, inactivationincreases with an increase in temperature (35–50°C )Pressure. Pressure is applied to inhibit the formation of air bubbles.Time of Exposure- Treatment time is defined as the product of thenumber pulses and the pulse duration. An increase in any of thesevariables increases microbial inactivation.Pulse Wave Shape- may be applied in the form of exponentialdecaying, square-wave, oscillatory, bipolar, or instant reverse charges.
  • 3. Electroporationcell exposed to high voltage electric field pulses temporarily destabilizesthe lipid bi-layer and proteins of cell membranes. Plasma membranebecome permeable and causes cell death
  • 4. Thank You