Applications of pulse electric field

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Applications of pulse electric field

  1. 1. APPLICATIONS OF PULSED ELECTRIC FIELD STEFFIN CHEKOT 1721110030
  2. 2. Introduction Many applications of PEF have been investigated in food within the last decades, utilizing its impact on biological cell membranes. Electropermeabilization and cell disintegration, plays a major role in food processing operations. Due to high intensity treatment, inactivation of microbes can be achieved.
  3. 3. Juice Processing Applying PEF to cellular tissue an increase in mass transfer coefficients due to cell membrane permeabilization. There is 10-12% increase of juice yield when applying electroplasmolysis to apple tissue. Application of PEF for juice processing provides a potential to replace or enhance conventional cell disintegration techniques.
  4. 4. PEF TREATMENT OF MICROALGAE, SEAWEED, AND OTHER AQUATIC SPECIES Different varieties of macro- and microalgae are sources of vitamins, pigments, proteins as well as antixodative and bioactive substances. Algae extracts applying PEF treatment could provide a potential toward a gentler downstream processing. There is an increasing in the yield after PEF treatment, mainly in the case of extractablity of growth hormones.
  5. 5. Plant Oil Extraction Sitzmann and Munch (1988) reported an enhanced separation of tankage emulsions when extracting protein and fat from animal tissue. A similar effect can be expected after PEF treatment of oil seeds prior to recovery. Yield and quality of oils has been studied and high oil yield was developed. Oil recovery from olives was improved by 7.4% after a PEF treatment at 1.3 kV/cm in comparison to the control sample. In soybean oil an increase in iso-flavonoid content was reported.
  6. 6. Meat & Fish Treatment Disintegration of animal cellular tissue is used to enhance the curing of fish or meat products. In case of raw ham a long-term curing and air drying is applied. During such procedures a PEF treatment can be applied to improve mass transfer processes and to accelerate curing, reducing the time requirements. An increase in mass transfer rates, resulting in faster water transport to the product surface and therefore drying time can be reduced. This will lead to drastic saving of energy and better utilization of production capacities during convective air drying.
  7. 7. Sugar Processing In Conventional procedures for production of sugar from beets, disintegration and destruction of cell membranes a thermal treatment at temperatures in the range from 70 to 78°C is applied. The membrane de-naturation results in an acceleration of sugar release into the extraction media, but also cell wall components such as pectin may become soluble and can diminish juice purity and quality. A PEF treatment of sugar beets could increase mass transfer rates and could allow to reduce extraction temperatures and better quality of sugar can be obtained.
  8. 8. MICROBIAL DECONTAMINATION The applicability of PEF for microbial inactivation of liquid food has been proven by a high number of studies investigating the impact of PEF on vegetative organisms in model as well as real food material.

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