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HIPEF- High Intensity pulsed electric field
- 1. Food Processing and Preservation Tech NACOL-NIST M.Sc. Microbiology 3rd Semester Novel Food Preservation Technique : HIPEF - - Prabhat Dhakal M.sc. Microbiology (3rd Semester)
- 2. Contents 1. Introduction 2. Principle 3. Design and parts 4. Working mechanism 5. Application in food industry 6. Merits and demerits 7. Recent trends and future 8. References
- 3. Food Preservation is a technique that focus on :- •Prevention of microbial decomposition •Prevention of damage •Prevention of self decomposition Food preservation techniques Microbiologocal Chemical Physical Thermal Non- Thermal Pulse electric field ( PEF) Omic Heating Microwave heating Irradiation Ultrasound Electric methods Pressure Filteration
- 4. 1. Introduction - - - - - - - HIPEF stand for High Intensity pulsed electric field It a non-thermal technique for food preservation A novel technique Electric intensity and field 10-80kv/cm Pulse time interval, mili or nano second (1-100 microseconds) Applicable for liquid food preservation For spore and enzyme deactivation PEF should be combine with other hurdles H I P E F
- 5. 2. Principle - Electric pulses causes osmotic imbalance due to electroporation in celluar membrane and cause cell lysis
- 6. 3. Design and parts - - - - - - - - Fluid input Pump Electrodes and working chamber Power supply Pulser Computer Cooling zone Fluid output
- 7. 4. Mode of action - - - Electroporation on the mos cellular membrane Make cell membrane permeable and allow to enter small molecules Cell gets swelled and cause cell lysis or cell inactivation
- 8. 5. Application - - - For microbial inactivation pumpable foods like juices, milk, yoghurt and other beverages have good outcome For enhancing the product quality ,solid or semisolid like meat , fish , french fry can be used (on going research) Best for heat sensitive liquid foods
- 9. 6. Merits - - - - - - - Better than thermal process as it preserves food flavors and quality Best for heat sensitive liquid foods Permeabilization of tissue great absorption of auxilary substance for shelf life enhancement Extraction of bioactive compounds from plant cell Save time , money Increase value of product
- 10. Demerits - - - - - - - - Only applicable for liquid foods Restricted to low electric conductivity food foam forming foods cannot be treated as air bubble dont withstand HIPEF May cause heat hence need extra cooling setup Electrodes immersed in fluids can be source of contamination Need skills manpower to operate Initial setup cost is expensive Still a subject of research
- 11. 7. Recent trends and future - - juice pasteurization application in the US has used PEF. Potato applications are already operational in the US and Canada
- 12. 8. References - - https://www.pulsemaster.us/pef-pulsemaster/faq http://www.jnkvv.org/ PDF/29042020173110PULSED%20ELECTRIC%20FIELD%20PRESERVATION%20 OF%20FOODS.pdf DISCLAIMER Except repharsed text, contents used in this presentation doesnot belong to presentator and all the copyright claims goes to the original creator
- 13. Be teachable Be teachable Be teachable Be teachable You might not be always right You might not be always right You might not be always right You might not be always right Any Questions ? Any Questions ? Any Questions ? Any Questions ?