Pulsed Electric Field Processing of Food

8,297 views
8,055 views

Published on

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

Published in: Education, Technology, Business
0 Comments
5 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
8,297
On SlideShare
0
From Embeds
0
Number of Embeds
5
Actions
Shares
0
Downloads
432
Comments
0
Likes
5
Embeds 0
No embeds

No notes for slide

Pulsed Electric Field Processing of Food

  1. 1. Presented by:Stella Mariem ( M.Sc Food Sc and Technology)Final semester credit seminar
  2. 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. 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. 4. Thank You

×