Pulsed Electric Fields
Pulsed electric field processing (engl., Dt. Approximately, pulsed electric fields') is a non-thermal preservation methods , in which short electrical pulses to the digestion of cells are used. It is used in food technology and bioprocess engineering .
Procedure
The effect of the method is based on electroporation of the biological cells of the treated medium. During the treatment, the product is placed between two electrodes and treated with electrical pulses, which are characterized by high field strengths (10–80 kV / cm) and a short duration (500 ns to 4 µs). A reversible or irreversible pore opening takes place in the cell membrane , as a result of which intracellular components are released or extracellular substances can penetrate the cells.
application
Pulsed Electric Fields are mainly used for the gentle, non-thermal inactivation of microorganisms in liquid or semi-solid foods. The advantage over thermal preservation processes is that the color, aroma, texture and nutritional value of the treated food are less impaired. Suitable products are, for example, fruit juices, milk products or liquid eggs. Further areas of application are the improvement of mass transport processes, for example in the production of fruit juice, the drying of vegetable or animal products and the reduction of the solid content in wastewater. The process is also used in the potato industry to pretreat the raw material before cutting processes.
Individual evidence
- ↑ a b c Maged EA Mohamed, Ayman H. Amer Eissa: Pulsed Electric Fields for Food Processing Technology . In: Ayman Amer Eissa (Ed.): Structure and Function of Food Engineering . InTech, 2012, ISBN 978-953-510-695-1 , doi : 10.5772 / 48678 ( Open Access ).
- ↑ http://elea-technology.com
- ↑ http://cdn.intechopen.com/pdfs/33762.pdf