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preservation of juice by pulsed electric field
- 1. BOTTLE CONTAINING FOOD ANDNUTRIENTS Well balanced diet rich in fruits and vegetables serves health and decrease health risk............
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- 5. KITTUR RANI CHANNAMMACOLLEGE OF HORTICULTURE, ARABHAVI SEMINAR-II Preservation of juice by pulsed electric field ARCHANA T JANAMATTI UHS13PGM341 PHT DEPARTMENT
- 6. Basic concept ofPEF • Non thermal food preservation method • Based on the use of electric fields • Extend the shelf life of food products • Preserve quality attributes • Microbiological safety of the food Toepfl et al., 2005
- 7. • It involvesthe application of high voltage (typically 20 – 80 kV/ Cm) in short (1-10 µs) pulses ( up to 1000 HZ) to foods between two electrodes • Total treatment time < 1s (generally) • Conducted at ambient, sub – ambient, or slightly above ambient temperature What is pulsed electric field ? Toepfl et al., 2005
- 8. The principle of PEF ELECTROPHORATION Exposinga biological cell (plant, animal and microbial) to a high intensity electric field (kV/cm) in form of very short pulses (μs to ms) induces the formation of temporary or permanent pores on the cell membrane. Toepfl et al., 2005
- 9. ELECTROPHORATION E < EC E> Ec E >> Ec
- 10. How this canbe exploited commercially ??? Area 1: Preservation – microbial inactivation e.g. Preservation of high quality beverages Area 2 : Cell disintegration – less difficulty vs. Above e.g. Extraction of juices and ingredients Dehydration of fruits and vegetables (↑ drying rate) Toepfl et al., 2005
- 11. Mile stones ofpulsed electric field 1920 1950 1960 1968 1980 1988 2003 2007 ELECTROPURE ELECTROHYDRAULIC TREATMENT DOEVENSPECK-PEF SALE&HAMILTON–PEFON MICROBES GENETRANSFER PATENTTOKRUP–ELCRACK, ELSTERIL CELLPERMIABILIZATION GENESISJUICEPRODUCTION 20001960 Zhang et al., 2008 20201970
- 12. 0 20 40 60 80 100 120 140 160 PEF PUBLICATIONSPER5YRSHistory of PEF Scientificpublications (web of knowledge) Relevant publications of PEF research work as cited in Food Science and Technology Abstracts (FSTA) Database from 1987 to 2011. Heinz et al., 2007
- 13. 0 50 100 150 200 250 300 HPP PEF US UV PUBLICATIONSPER5YRSScientific publications vs.Other technologies (web of knowledge) Relevant publications of PEF research work as cited in Food Science and Technology Abstracts (FSTA) Database from 1987 to 2011. Minimally processed food - concept Heinz et al., 2007
- 14. The main componentsof PEF Pulse generating system Treatment chamber Fluid handling system Control and monitoring device
- 15. PUSLE GENERATION SYSTEM Generationof DC voltage at the required intensity by a power supply Storage of electrical energy in a capacitor or of group of capacitors Release of high voltage in the form of pulse (pulse width and shape) through pulse forming network Barbosa et al., 1998
- 16. Barbosa et al.,1998IMPUSLE GENERATION SYSTEM ON ON/ OFF EXPONENTIAL DECAY PULSE SQUARE PULSE
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- 18. TECHNICAL FACTORS Electric field intensity Treatment time Pulse Characteristics BIOLOGICAL FACTORS Sizeand shape of micro organisms Physiological state of microorganisms FACTORS OF THE PRODUCT Composition Factors vs. Microbial inactivation Widt h Shape Polarization Bipolar Monopolar Yeast Gram –ve bacteria Exponential phase Vegetative cells Barbosa et al., 1998
- 19. FACTORS OF THE PRODUCT Composition Factorsvs. Microbial inactivation Ionic strength Conductivity pH Air bubbles Solid/ fluid Fat / carbohydrate Barbosa et al., 1998
- 20. Application of PEF Pasteurization of foods such as juices, milk, yogurt, soups, and liquid eggs Cause the formation of large, permanent pore in cellular tissues, which can be used to improve juice yield Plant oil extraction Barbosa et al., 1998
- 21. Application of PEF Induce increase in mass and heat transfer and enhance drying process Enhance extraction of sugars and other cellular content from plant cells, such as sugar beets For heat-sensitive liquid foods where thermal pasteurization is not an option (due to flavour, texture, or colour changes), PEF treatment would be advantageous Barbosa et al., 1998
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- 23. Inactivation of Lactobacillusbrevis in orange juice by high-intensity pulsed electric fields
- 24. Objective: To investigatethe inactivation of L. brevis suspended in the orange juice by HIPEF Treatment details: Lactobacillus brevis strain – CECT 216 HIPEF: Continuous flow bench scale system Square wave pulses Electric field strength – 5, 15,20,30,35 kV/cm Treatment time – 50, 150, 300, 600 and 1000 µs Pulse width – 1, 2, 4, 8 and 10 µs Frequency – 50, 150, 200, 250 and 300 Hz Polarity – monopolar and bipolar Pedro et al., 2005
- 25. Pedro et al.,2005 Figure 5: Inactivation of L. brevis in orange juice exposed to mono- (A), and bipolar (B) HIPEF (mean7SD, n ¼ 4). Pulse frequency=200 Hz; pulse width=4 µs. Square pulses. E, electric field strength. Thermal treatment=90± 1 ⁰C/1 min (horizontal line)
- 26. Figure 6: Effectof pulse frequency on the survival fraction of L. brevis in orange juice exposed to HIPEF (mean7SD, n ¼ 4). S, survival fraction; f, pulse frequency. Electric field strength=30 kV/cm; treatment time=300 µs; polarity mode=bipolar; pulse width=4 µs. Square pulses. The plotted line corresponds to a linear model fit (Eq. (1)). R2, determination coefficient; significance level, p ¼ 0:05 Pedro et al., 2005
- 27. Figure 7: Effectof pulse width on the survival fraction of L. brevis in orange juice exposed to HIPEF (mean7SD, n ¼ 4). S, survival fraction; t; pulse width. Electric field strength=30 kV/cm; treatment time=300 µs; polarity mode=bipolar; pulse frequency=200 Hz. Square pulses. The plotted line corresponds to a linear model fit (Eq. (2)). R2, determination coefficient; significance level, p ¼ 0:05. Pedro et al., 2005
- 28. Figure 8: SEMsof untreated and HIPEF-treated cells of L. brevis in orange juice. (A) Untreated (2.000); (B) treated (2.000) at a field strength of 35 kV/cm for 1000 ms using pulses of 4 µs width at 200 Hz frequency applied in bipolar mode. Arrows indicate damaged cells or cells with rough surface or merging cells. Pedro et al., 2005
- 29. Figure 9: TEMsof untreated and HIPEF-treated cells of L. brevis in orange juice. (A) Untreated (20.000); (B) treated (25.000) at a field strength of 35 kV/cm for 1000 µs using pulses of 4 µs width at 200 Hz frequency applied in bipolar mode. Arrows indicate the ruptured cell wall or cytoplasmatic material that has leaked out of the cells. Pedro et al., 2005
- 30. Flavour retention andrelated enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat
- 31. Objective: The aimof the present work was to study and compare the retention of volatile compounds contributing to the strawberry characteristic aroma during the commercial shelf-life of HIPEF and thermally-processed strawberry juices. In addition, this study evaluated the effect of HIPEF and thermal processing on enzyme activities involved in flavour synthesis. Treatment setup HIPEF 35kV /cm for1700 µs Square wave pulse of 4µs Pulse frequency of 100 Hz in a bipolar mode Thermal treatment (TT)- 90 ⁰C for 30 s and 60 s Ingrid et al., 2009
- 32. Figure 1: Effectsof HIPEF and thermal treatments, 90 ⁰C for 60 s (TT 60 s) or for 30s (TT 30 s) on residual lipoxygenase (RALOX) activity (mean ± SD) of strawberry juice throughout storage at 4 ⁰C Ingrid et al., 2009
- 33. Figure 2: Effectsof HIPEF and thermal treatments, 90 ⁰C for 60 s (TT 60 s) or for 30 s (TT 30 s) on residual β-glucosidase ( RAβ-LGUC ) activity (mean ± SD) of strawberry juice throughout storage at 4 ⁰C Ingrid et al., 2009
- 34. Table 1: Effectsof HIPEF treatment and thermal treatments, 90 ⁰C for 60 s (TT 60 s) or for 30 s (TT 30 s) on the retention of hexanal, 1-butanol, linalool and DMHF (mean ± SD) (n = 3) of strawberry juice throughout storage at 4 ⁰C Ingrid et al., 2009
- 35. Carotenoid and phenolicprofile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments
- 36. Objective: The aimof the present work was to evaluate and compare the effects of HIPEF processing and heat pasteurisation on individual carotenoids and phenolic compounds of tomato juice Treatment details: 1. Pulsed electric field treatment 35kV/cm for 1500 µs Bipolar square wave Pulse of 4 µs with frequency of 100 Hz 2. Thermal treatment 90 ⁰C for 60 s 90 ⁰C for 30 s Isabel et al., 2009
- 37. Table 2: Effectsof high-intensity pulsed electric field and heat pasteurisation on carotenoids of tomato juice throughout storage at 4 ⁰C Isabel et al., 2009
- 38. Table 3:Effects ofhigh-intensity pulsed electric fields and heat pasteurisation on phenolic compounds of tomato juice throughout storage at 4⁰C Isabel et al., 2009
- 39. Thermal and pulsedelectric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds
- 40. Objective: The aimwas to investigate the impact of PEF and HTST pasteurization of apple juice on retention of volatile compounds which are responsible for characteristic aroma and tasteful flavour Treatment details: Golden delicious apple variety PEF treatment: 35 kV/ cm for 1200 µs with 4 µs bipolar pulses Heat pasteurization: 90 ⁰C for 30 s Rosas et al., 2007
- 41. Experimental setup usedfor heat pasteurization of apple juice Rosas et al., 2007
- 42. Diagram of pulsedelectric field operation Rosas et al., 2007
- 43. Figure 3: Effectof PEF and HTST treatment method on total phenol compounds of pasteurized apple juice Rosas et al., 2007
- 44. Rosas et al.,2007 Table 4: Percentage of volatiles losses, compared with untreated sample, in apple juice treated by two methods
- 46. Objective: The aimof this paper is to evaluate the effect of PEF processing on the bioactive compounds and browning activity in comparison with thermally treated Embilica officinalis juice Vasudha et al., 2013 Thermal treatment : 90 ⁰C for 60 s Storage : 20 ⁰C for 6 weeks Rectangular monopolar pulse Pulse width - 4µs Electric field strength – 24 k V/ cm Pulse frequency – 1 Hz Treatment details: Pulsed electric field treatment
- 47. Figure 4: Effectsof PEF processing on total polyphenolic content of Emblica officinalis Juice Vasudha et al., 2013
- 48. Vasudha et al.,2013 Figure 4: Effects of PEF on non enzymatic browning index of Emblica officinalis juice
- 49. Vasudha et al.,2013 Table 5: Effect of PEF and thermal treatment on formation of 5-hydroxymethyl-2- furfural and on DPPH
- 51. Objective: The purposeof this study was to evaluate the microbiological shelf life of apple, pear, tomato, strawberry and orange juice treated by HIPEF with or without added citric acid or cinnamon bark oil. Treatment details: Apple ( Malus domestica Borkh var. “Fuji”) Pear ( Pyrus communis L. var. “Flor de invierno”) Tomato ( Solanum lycopersicum var. “Roma”) Jonathan et al., 2012 Strawberry (Fragaria spp. var. “Camarosa”) Orange (Citrus sinensis L. var. “Valencia”)
- 52. Treatment conditions Jonathan etal., 2012
- 53. Table 7 :Estimated values of the Gompertz’s parameters of mesophilic, mold and yeast and psychrophilic populations of HIPEF-treated fruit juices stored at 5 ⁰C Table 6: Estimated values of the Gompertz’s parameters of mesophilic, mold and yeast, and psychrophilic populations of untreated fruit juices stored at 5 ⁰C Jonathan et al., 2012
- 54. Table 8: Microbiologicalshelf life of fruit juices under different processing conditions and stored at 5 ⁰C Jonathan et al., 2012
- 55. Present status Today about25 research groups working in this area world wide Though the technology has been explored almost 50 years ago, only a limited amount of technical or industrial scale prototypes or commercial applications available at present Manufacturers Pure pulse technologies, USA DIL (German institute of food technology) The first commercial scale continuous PEF system is- The Ohio State University Department of Food Science and Technology. Heinz et al., 2007
- 56. Availability of PEFfacilities........................ Heinz et al., 2007
- 57. Cost of technology US $250,000 to 500,00 The PEF processing would add only $0.02 to $0.07/L to final food costs. A commercial-scale PEF system can process between 1,000 and 5,000 litres of liquid foods per hour and this equipment is scalable. Heinz et al., 2007
- 58. 0 20 40 60 80 100 120 10 100 1000 1 Thermal pasteurization Thermal sterilization HPP Irradiation PEF MaximumTemperature(⁰C) Estimatedtotal costs (€/ t) Comparision of techniques ( Cost vs Temp) Heinz et al., 2007
- 59. Comparision between thePEF and Thermal Processing PULSED ELECTRIC FIELD THERMAL PROCESSING It is maintain the color, flavour & aroma of the food. It doesn't maintain the color, flavour & aroma of the food. Initial cost is more but running cost is less. Initial cost is less but running cost is more. Less time required. More time required. Gauri et al., 2000
- 60. Plus Less treatmenttime Low treatment temperature Substitute for conventional heat pasteurization Increase shelf life and maintain food safety with low processing costs PEF inactivates vegetative micro-organisms including yeasts, spoilage micro-organisms and pathogens. Minus High capital cost Effective for the inactivation of vegetative bacteria only Spores, with their tough protective coats are not destroyed Refrigeration is required to extend shelf-life PEF is a continuous processing method, which is not suitable for solid food products that are not pumpable PEF processing is restricted to food products with no air bubbles and with low electrical conductivity Gauri et al., 2000
- 61. TREATMENT CHAMBER COOLING /HEATING SYSTEM RAW PRODUCT FINAL PRODUCT PEF EQUIPMENT
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- 64. Many possibleproject development designs that need to be focused on the better understanding of this technology There are many technical issues that need to be addressed To ensure food safety, a risk assessment is required that deals with chemical safety of PEF treated products in relation to public health future aspects.............................. Based on theoretical considerations and calculations, taking into account field strength, current, time, polarity and chemical composition of food products, the FDA decided that there is no objection to PEF treatment of food for preservation purposes
- 65. Conclusion SL. NO JUICE PROCESSING CONDITION PURPOSE 1. STRAWBERRY35 kV/ cm for 1700 µs Retain the volatile compound and enzyme activities involved in flavour synthesis 2. TOMATO 35 kV/ cm for 1500 µs Maintain the total carotenoid and phenolic content of juice 3. APPLE 35 kV/ cm for 1200 µs Reduce volatiles losses and maintain greater total phenolic content 4. AONLA(Embelica officinalis ) 24 kV/cm for 500 µs Retain bioactive compounds and to reduce the browning activity 5. ORANGE 35 kV/ cm for 1000 µs To inactivate lactobacillus brevis 6. APPLE, PEAR AND TOMATO 35 kV/cm for 1575, 1600, 1000 respectively To inactivate microbes and to maintain sensory properties
- 66. PEF technology offerspotential alternatives to the food industry to accomplish preservation process with high quality , safe and nutritious food.
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- 68. THANK YOU Thank youARCHANA TJANAMATTI UHS13PGM341 PHT DEPARTMENT
Editor's Notes
- #3 Consumer preferences have shifted towards fresh, healthy, tasty foods, which are readily accessible, easily stored and quickly prepared. Providing such foods in a form suitable for mass production and distribution, which will store as readily at home as in the supermarket, without affecting flavour, texture and colour, is technically difficult and expensive. The majority of European food manufacturers are small companies with few resources and limited expertise to develop and implement new technologies. The advantages and disadvantages as well as the technical problems and potential risks associated with new technologies are often more complicated than first imagines. This business case, describing pulsed electric field (PEF), considers some important issues and serves as a basis for discussion.
- #12 Since 2005 the first commercial PEF application has been reported (Clark 2006) for fruit juice preservation in the US. In a scale of 200 l/h premium quality juices are treated at Genesis, Eugene, US, a fruit juice cooperative using an OSU system. Genesis used to distribute unpasteurized, premium fruit juices, but in 2003 a warning letter of FDA was published (FDA 2003), initiating the quest for a non-thermal preservation technique. After a PEF pasteurization a shelf life of four weeks is obtained, clearance of FDA is available since 1996, indicating the potential of the technique for safe and gentle preservation.
- #16 Transforms low electric power from low utility level voltage to pulsed high intensity electric fields Charged by DC high voltage power supply Dependent on electrode distance to produce pulses of sufficient electric field strength Electric power is discharged across high voltage switch and protective resistors within microseconds
- #21 Preserve the original sensory and nutritional characteristics of foods due to the very short processing time and low processing temperature The shelf life of fresh juice is extended by few days to a few weeks Environmental friendly as no waste is generated Inactivates microorganisms and inhibit enzymes PEF inactivates vegetative micro-organisms including yeasts, spoilage micro-organisms and pathogens, and it can be used to pasteurise fluids such as juices, milk and soups without using additives. pasteurisation or it can operate at room temperature to retain quality and heat-sensitive vitamins. PEF can be used as continuous process but, after processing, products have to be packaged hygienically and kept cool during storage. PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf-life. Since it preserves foods without using heat, foods treated this way retain their fresh aroma, taste, and appearance. Application of PEF technology has been successfully demonstrated for the pasteurization of foods such as juices, milk, yogurt, soups, and liquid eggs. It is suitable for preserving liquid and semi-liquid foods, removing micro-organisms and producing functional constituents. PEF causes the formation of large, permanent pores in cellular tissues, which can be used to improve juice yield, increase concentrations of functional components and enhance the characteristics of dried produce.
- #56 At present there are approximately 25 research groups working on PEF applications for food production. Though the technology has been explored almost 50 years ago, only a limited amount of technical or industrial scale prototypes or commercial applications is available at present. A transfer of successful results from laboratory to industrial scale showed to be a difficult task.
- #57 This PEF system is part of a new food treatment system assembled by a DoD sponsored, University directed industry consortium. Diversified Technologies Inc., Bedford, MA, builds commercial PEF systems of processing volumes ranging from 500 to 2,000 liters per hour, with The Ohio State University supplying the PEF treatment chambers. An industrial scale-up PEF pilot plant facility is available at The Ohio State University in the Department of Food Science and Technology. Food processors are invited to take advantage of the expertise of OSU faculty and staff, and facilities to conduct confidential product evaluations for food safety, quality, and shelf-life, and to obtain guidance on product development. A portable pilot scale PEF processing system is also available for customer-site evaluation. The resources at OSU can be accessed for a nominal fee.
- #61 Influence of the food matrix The dielectric strength of the food matrix has a significant influence on the applicability of PEF, as dielectric breakdown has to be prevented. Air bubbles cannot withstand high electric field strengths. They may be present in sparkling products or be released due to temperature increase. In particular for microbial inactivation, where a higher electric field strength is required, air has to be removed from the product. Vacuum degassing or pressurizing the treatment media during PEF processing, using positive back pressure, can minimize the presence of air bubbles. For treatment of solid foods, such as plant or animal material or fruit mashes, air encapsulations have to be removed to avoid electric discharges. Foam forming products might be unsuitable for PEF-treatment.