Pulsed Electric Field (PEF) processing uses high-voltage electric pulses to rupture the cell membranes of microorganisms and enzymes in liquids, killing harmful cells. PEF can be used to treat foods, wastewater, and biofuels, preserving qualities like taste and nutrients since no heat is used. DTI has developed commercial-scale PEF systems for food processing up to 50,000 liters/hour and wastewater treatment at 10,000 liters/hour, reducing biosolids volume by 50% and increasing methane production by 75%.
Pulsed Electric Field (PEF) applications can be utilised to achieve disintegration of biological tissues or microbes. Various applications have been identified such as improvement of mass transfer during extraction or drying as well as gentle food preservation. The first commercial applications of the technique have been achieved. By development of equipment based on state of the semiconductor, equipment reliability and cost effectiveness of the equipment has been improved. The technology is heading for wider industrial application.
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.
Non thermal processing of food- Pulsed electric field and visible lightT. Tamilselvan
In this presentation i gave an intro to non thermal processing methods in food and their advantages and disadvantages and have brief working of Pulsed electric field and pulsed visible light over other methods.
www.foodtechblog.in
what is pulsed electric field ,why process food,history,principle of pulsed electric field,components,application of pulsed electric field,advantages of pulsed electric field,disadvantages of pulsed electric field.
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
FDA - kinetics of microbial inactivation for alternative food processing tech...Wouter de Heij
More information on PEF and PEF 2.0 (PurePulse) can be found on:
http://www.purepulse.eu or twitter @pure_pulse
http://en.topwiki.nl/index.php/PurePulse_-_PEF_2.0
and pinterest: http://pinterest.com/toptechtalks/purepulse-pef-2-0/
High voltage pulse technique or High intensity pulsed electric field processing involves the application of electric pulses of high voltage
20-80 kV/cm to the food placed between two electrodes.
The applied electric field create a pores on the cell membrane, thus the phenomenon known as Electroporation or electropermeabilization.
The effect of Electroporation can be divided into four steps:
An increase in the transmembrane potential
Pore formation
Evolution of the number and size of the pores
Pore resealing
Recent Advances in Dairy Industry -Chirag Prajapati.pptxChirag Prajapati
Embark on a journey through the realm of "Recent Advances in Dairy Processing" with this enlightening PowerPoint presentation. Discover the cutting-edge technologies and innovations transforming the dairy industry. Learn about novel processing methods, advanced equipment, and sustainable practices that are revolutionizing milk and dairy product manufacturing. From ultra-high-temperature processing (UHT) to membrane filtration and beyond, this presentation highlights the latest developments that enhance efficiency, quality, and sustainability in dairy processing.
Stikstof beleid in NL v1 - Food4Innovations.pdfWouter de Heij
Voorstel:
- Ga terug naar emissie beperking.
- Stop met gebruik Aerius in wetgeving/vergunning aanvragen.
- Deel Nederland op in regios.
- Ontkoppel NOx met Ammoniak
- Kom met duidelijke concrete maatregelen.
Pulsed Electric Field (PEF) applications can be utilised to achieve disintegration of biological tissues or microbes. Various applications have been identified such as improvement of mass transfer during extraction or drying as well as gentle food preservation. The first commercial applications of the technique have been achieved. By development of equipment based on state of the semiconductor, equipment reliability and cost effectiveness of the equipment has been improved. The technology is heading for wider industrial application.
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.
Non thermal processing of food- Pulsed electric field and visible lightT. Tamilselvan
In this presentation i gave an intro to non thermal processing methods in food and their advantages and disadvantages and have brief working of Pulsed electric field and pulsed visible light over other methods.
www.foodtechblog.in
what is pulsed electric field ,why process food,history,principle of pulsed electric field,components,application of pulsed electric field,advantages of pulsed electric field,disadvantages of pulsed electric field.
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
FDA - kinetics of microbial inactivation for alternative food processing tech...Wouter de Heij
More information on PEF and PEF 2.0 (PurePulse) can be found on:
http://www.purepulse.eu or twitter @pure_pulse
http://en.topwiki.nl/index.php/PurePulse_-_PEF_2.0
and pinterest: http://pinterest.com/toptechtalks/purepulse-pef-2-0/
High voltage pulse technique or High intensity pulsed electric field processing involves the application of electric pulses of high voltage
20-80 kV/cm to the food placed between two electrodes.
The applied electric field create a pores on the cell membrane, thus the phenomenon known as Electroporation or electropermeabilization.
The effect of Electroporation can be divided into four steps:
An increase in the transmembrane potential
Pore formation
Evolution of the number and size of the pores
Pore resealing
Recent Advances in Dairy Industry -Chirag Prajapati.pptxChirag Prajapati
Embark on a journey through the realm of "Recent Advances in Dairy Processing" with this enlightening PowerPoint presentation. Discover the cutting-edge technologies and innovations transforming the dairy industry. Learn about novel processing methods, advanced equipment, and sustainable practices that are revolutionizing milk and dairy product manufacturing. From ultra-high-temperature processing (UHT) to membrane filtration and beyond, this presentation highlights the latest developments that enhance efficiency, quality, and sustainability in dairy processing.
Stikstof beleid in NL v1 - Food4Innovations.pdfWouter de Heij
Voorstel:
- Ga terug naar emissie beperking.
- Stop met gebruik Aerius in wetgeving/vergunning aanvragen.
- Deel Nederland op in regios.
- Ontkoppel NOx met Ammoniak
- Kom met duidelijke concrete maatregelen.
Almost 80 years old, and therefore long retired. My father - Harrie de Heij - is one of the designers of southern Flevoland and Almere. It was 'his project' all his life. Recently also a short interview: https://youtu.be/lDK53MunI-I
I became an entrepreneur. The agreement? Making something from nothing. Draw stripes on a blank sheet of paper and then get to work. That binds us.
Also see: https://food4innovations.blog
De duivel in ons politieke systeem - Wouter de Heij over modellen (Foodlog)Wouter de Heij
See full discussion:
https://www.foodlog.nl/artikel/modellen-zijn-de-duivel-in-ons-politieke-systeem/
and future articles on:
https://food4innovations.blog
10 vragen en antwoorden over Methaan, een kort levend broeikasgas (WUR).Wouter de Heij
Meer over herkauwers en methaan:
https://food4innovations.blog/2022/08/08/de-methaan-emissie-van-koeien-is-onderdeel-van-de-korte-c-cyclus-en-dus-niet-te-vergelijken-met-de-verbranding-van-aardgas-steenkolen-of-aardolie-dat-in-de-lange-cyclus-zit-an-inconvenient-truth/
Methaan balans:
https://food4innovations.blog/2017/07/04/de-vergroening-van-ons-energiesysteem-nodig-absoluut-maar-wat-is-nu-wijsheid-1x-de-methaan-balans/
En recente literatuur:
https://aleph-2020.blogspot.com/2019/06/greenhouse-gas-emissions.html
More fuel for the food-feed debate (FAO , 2022)Wouter de Heij
See also:
https://www.foodlog.nl/artikel//twee-gebieden-en-twee-gedachten-over-eiwitproductie-voor-mensen/allcomments/#comment-323767
And
https://www.food4innovations.blog
See also:
https://www.foodlog.nl/artikel//twee-gebieden-en-twee-gedachten-over-eiwitproductie-voor-mensen/allcomments/#comment-323727
and www.food4innovations.blog
COVID Risico's : basis achtergrond en over besmet en besmettelijkWouter de Heij
Achtergrondslides over corona, uitleg over hoe je een risico-analyse uitvoert en toelichting op besmet zijn, en besmettelijkheid en antwoord op de vraag waarom antigeen testen wel zinvol zijn.
zie ook blog-post:
zie ook:
www.food4innovations.blog
www.top-bv.nl
www.boxnb.nl
The Future of Food in het aankomende post-covid tijdperk (December 2020)Wouter de Heij
Live luisteren en vragen stellen op:
https://www.youtube.com/watch?v=gqi7unhcUOs&fbclid=IwAR11ejphFvR2dLpqbizwX0_erHfK-g82IkYsix-ve0gOPCh3QUvy0yBvzfI
Zie ook de drie afzonderlijke delen van deze keynote op YouTube:
Part1: https://youtu.be/XbPxPChzLQc
Part2: https://youtu.be/rx5tNFcC1Qw
Part3: https://youtu.be/adUvFNycHc0
Meer weten?
www.top-bv.nl
www.boxnv.nl
www.food4innovations.blog
of stuur een mail naar info@top-bv.nl
See also:
https://food4innovations.blog/2020/03/16/live-blog-over-de-corona-crisis-covid-19-dagelijkse-beschouwingen-van-wouter-de-heij-food4innovations/
and
https://food4innovations.blog/2020/03/22/corona-covid-19-en-andere-virussen-kanaal-op-youtube-food4innovations/
See also:
https://food4innovations.blog/2020/03/16/live-blog-over-de-corona-crisis-covid-19-dagelijkse-beschouwingen-van-wouter-de-heij-food4innovations/
and
https://food4innovations.blog/2020/03/22/corona-covid-19-en-andere-virussen-kanaal-op-youtube-food4innovations/
Dynamics and Control of Infectious Diseases (2007) - Alexander Glaser Wouter de Heij
See also:
- https://food4innovations.blog/2020/03/26/montecarlo-simulaties-tonen-aan-wat-de-onzekerheid-is-en-dat-we-minimaal-1600-maar-misschien-wel-2000-2500-ic-plaatsen-nodig-hebben/
See also:
https://food4innovations.blog/2020/03/16/live-blog-over-de-corona-crisis-covid-19-dagelijkse-beschouwingen-van-wouter-de-heij-food4innovations/
and
https://food4innovations.blog/2020/03/22/corona-covid-19-en-andere-virussen-kanaal-op-youtube-food4innovations/
Demographic science aids in understanding the spread and fatality rates of CO...Wouter de Heij
See also:
https://osf.io/fd4rh/?view_only=c2f00dfe3677493faa421fc2ea38e295
and live-blog:
https://food4innovations.blog/2020/03/16/live-blog-over-de-corona-crisis-covid-19-dagelijkse-beschouwingen-van-wouter-de-heij-food4innovations/
Infectious disease modelling - the math behind CoronaWouter de Heij
See. also live blog at:
https://food4innovations.blog/2020/03/16/live-blog-over-de-corona-crisis-covid-19-dagelijkse-beschouwingen-van-wouter-de-heij-food4innovations/
Infectious disease modelling - the math behind Corona
PEF 1.0 - Diversified Technologies
1. Pulsed Electric Field (PEF) processing uses a high-energy pulsed electric field to
breakdown harmful microorganisms and enzymes in liquids and slurries. Liquids
are pumped through treatment chambers, where a rapidly pulsed electric field is
applied. The field ruptures the cell walls and membranes of the microorganisms
in the liquid, killing the cells and rendering them harmless. Similarly, the molecular
structure of harmful enzymes is destroyed. PEF treatment can be used in food
processing, wastewater treatment, and biofuel production. Precise high voltage
output is critical to the performance of PEF systems. Providing very fast pulse
rise and fall times and maintaining a pulse with a very “flat” top, ensures that the
PEF treatment provided to each volume of liquid is highly uniform. No chemical or
radiation treatment is involved in PEF applications.
Food Processing
Pasteurization, a form of thermal processing widely used for sterilization in the
food processing industry, can have a detrimental effect on a food’s taste, color,
anti-oxidant content, and consistency. In contrast, PEF treatment preserves the
fresh qualities of treated foods because they are not heated. PEF is an in-line
process applied prior to packaging or storage.
DTI built the world’s first commercial-scale PEF food processing system, based
upon DTI’s PowerMod™ electronics, in association with Ohio State University’s
department of Food Science and Technology. The OSU/DTI system demonstrated
that PEF processing can be directly scaled to meet processing volumes up to
50,000 liters per hour or more.
Pulsed Electric Field Applications
PowerMod™
P R O D U C T
B R I E F Radar Transmitters Advanced RF Systems Power Converters
“Proven Systems for High Power Applications”
Systems in Action
Diversified Technologies, Inc.
www.divtecs.com
PEF wastewater treatment system with
a capacity of 10,000 liters/hour. Comprised
of a 150 kW DC power supply, a 40 kV,
500 A pulse modulator, and a treatment
chamber with four 15 mm treatment gaps.
PEF pilot plant with a capacity of
up to 400 liters/hour. The treatment
chambers are within the left
enclousure, while the right contains the
power supply, modulator, and controls.
Comparison of control cell (saccharomyces cerevisiae) to PEF treated cell showing damage to cell
membrane. Source: Washington State University.