HIPEF- High Intensity pulsed electric field
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This document discusses High Intensity Pulsed Electric Field (HIPEF), a novel non-thermal food preservation technique. HIPEF uses high-intensity pulsed electric fields of 10-80kv/cm for short pulse times to inactivate microbes through electroporation without significantly increasing food temperature. It has advantages over thermal processing as it better preserves food quality attributes. HIPEF is best suited for liquid foods and has been used commercially to pasteurize juices. However, it also has limitations including only being applicable to low conductivity foods and requiring specialized equipment. Overall, HIPEF is a promising non-thermal food preservation method that is still being researched further.
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More information can be found on:
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- http://www.pinterest.com/toptechtalks/purepulse-pef-20/
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General information about PEF.
PurePulse is the second generation PEF excellent to extend the shelf-life of cold pressed juices or NFC fruit juices.
See also:
www.purepulse.eu
www.topwiki.nl
www.cwp-bv.nl
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The document discusses novel approaches for seafood preservation, including modified atmospheric packaging (MAP), irradiation, ozone treatment, pulse electric fields (PEF), ultraviolet radiation, oscillatory magnetic fields (OMF), high pressure processing (HPP), ultrasound technology, and high intensity light (HIL) preservation. It provides details on the mechanisms and advantages of each technique. While these novel approaches help extend shelf life and maintain food safety and quality compared to traditional methods, further investigation is needed to improve their effectiveness for seafood preservation.
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Pulsed electric field (PEF) processing is an emerging non-thermal food preservation technology. PEF technology is established on the utilization of electric fields to remove food-borne pathogens and to subjugate the spoilage microorganisms in foods. This technology is notably acknowledged for its capability to amplify the mean life of food products without the utilization of heat also preserving the quality aspects such as sensory and nutritional attributes, together with enabling the safety of food products
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRY
High-pressure processing (HPP) is a novel, non-thermal food processing technology. Processing of foods by this method offers an alternative to thermal processing as it is carried out near the ambient temperature, thus, eliminating the adverse effects of heat and keeps the sensory and nutritional attributes of the food fresh like. This paper outlines the salient principles of the high pressure processing, equipment available, microbial inactivation mechanisms, applications of high pressure in the processing of dairy products, effect of pressure treatment on the milk constituents and further research needs for adaptation of the process in the dairy industry.
Pulse Electric Field.pptx
High-intensity pulsed electric field(PEF) processing involves the application of pulses of high voltage(typically 20-80 kV/cm) to foods placed between two electrodes.
It 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.
Products have a longer shelf life whilst maintaining better nutritional value than traditional food processing techniques.
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3) The technology directly addresses the industry need to increase methane yields by 30% and improves the profitability of anaerobic digestion plants after the removal of subsidies.
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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 ?