Pulsed electric field(pef)

Presentation on Pulsed Electric Field(PEF)

Presented by Anurag Tripathi 13/IFT/011Presented to Pushpendra Sir

PEF technologyHigh intensity (PEF) involves the application of

pulses of high voltage(typically 20-8-kV/cm) to food place between 2 electrodes

PEF treatment is continued at ambient sub-ambient or slightly above ambient temperature for less than 1s

Energy loss due to heating of foods is minimizedFor food quality attributes ,PEF technology is

considered superior to traditional heat treatment of foods

Avoids or greatly reduces the detrimental changes in sensory and physical properties of food

Square pulse generator using a pulse forming network3 CapacitorsInductorsSolid State

Switching devices

Processing effects

Electric Field – Increase in microbial inactivation with increase in intensity of electric field

Temperature- With constant electric field strength, inactivation increases with an increase in temperature (35–50°C )

Pressure. Pressure is applied to inhibit the formation of air bubbles.

Processing effects

Time of Exposure- Treatment time is defined as the product of the number pulses and the pulse duration. An increase in any of these variables increases microbial inactivation.

Pulse Wave Shape- may be applied in the form of exponential decaying, square-wave.

Pulsed electric field technology involves the application of microsecond high voltage pulses in the order of 10 to 60 kV. The high voltage pulses applied induce pores in cell membranes, causing a loss of barrier function, leakage of intracellular content and loss of vitality.

PEF technology in food preservation Improves shelf life of:BreadMilkFruit JuicesLiquid EggsApple juiceBrewers Yeasts

Efficiency over Heat Exchanger

Microbial Inactivation During the PEF process, lysis of

micro-organisms is caused by irreversible structural changes in the membranes, leading to pore formation and destruction of the semipermeable barrier of the membrane.

Electroporationcell exposed to high voltage electric field pulses temporarily destabilizes the lipid bi-layer and proteins of cell membranes. Plasma membrane become permeable and causes cell death

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