L/O/G/O

Name - KRUSHNA YADAV D K

“Preservation of Fruits juices with Pulsed Electric Field (PEF) - Present Status & Future

Prospectus in Food Industries”

Contents

Introduction Basic concepts of PEF Difference between the PEF & thermal processing High intensity PEF processing system Function of PEF Food processing by PEF Application of PEF in different food products Packaging & storage of the PEF treated products PEF in the food industry for the new millennium Future of the PEF Conclusion References

Introduction

1. What is the Pulsed Electric Field (PEF) ?

2. How can be defined Pulsed Electric Field (PEF) ?

3. How it could be beneficial in foods preservation field ?

Consumer Preference.

Preservation technique.

Non-thermal processing.

Quality of the product.

Continuing …

Definition -:

“PEF processing is a method for processing cells by means of brief pulses of a strong electric field, PEF holds potentials as type of low temperature alternative pasteurization process for sterilization of food products”.

Continuing …

To Obtain Safe and Healthy To Obtain Safe and Healthy Shelf-Stable Liquid Foods Shelf-Stable Liquid Foods

Ensuring safety and maintaining the physico-chemical quality of liquid food products..

Differentiate Between the PEF 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.

PEF is able to kill all the microbes in the food & spores also.

But in here it is not able to kill all the spores in 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.

High Intensity PEF Processing System

The test apparatus in the continuous system consists of different major components that are follows:

1. High voltage power supply.

2. Energy storage capacitor.

3. A treatment chamber.

4. A pump to conduct the food through the treatment chamber.

5. A cooling device.

6. Temperature measurement devices.

7. A computer to control the operation.

Fig. High Intensity PEF Processing System

Function of PEF

• Inactivation of Microorganisms.

• Inactivation of Enzyme.

• Inactivation of Spores & Vegetative Cells.

Inactivation of Microorganisms

Continuing …

Application of PEF in Different Food Products

• Processing of Apple Juice

• Processing of Orange Juice

• Processing of Milk & Milk Products

• Processing of Eggs & Egg Liquids

• Processing of Green Pea Soup

• Processing of Other Soups

Juice processing

PEF Treated Products

Juices

Eggs

Soups

Milks

Packaging & Storage of PEF Treated Products

Cooling Of The Product.

Aseptic packaging.

Paper Laminated Material.

Tin Cans.

Plastic & Glass Bottles.

Tetra Packaging.

Stored In a cold condition.

Fig. Main PEF Unit -

:- - Fig. Control Unit

Equipment

PEF in the Food Industry for the New Millennium

Emerging Technology.

Demands Of Consumer.

Quality Of The Product.

Food Safety.

Public Health.

The Future of PEF

Researchers all over the world still have many possible project development designs that need to be focused on the better understanding of this technology.

The projects must be related to aspects of the PEF product and process that have not been addressed yet and are of relevance to implementation at a commercial level.

The results obtained up to now are not enough for complete generalization of different aspects dealing with the quality, microbiological, and nutritional characteristics of products as well as their processing conditions.

To facilitate the analysis and comparison of future investigations, as well as fully utilize the potential of PEF for food processing, researchers are aware that there are many technical issues that need to be addressed.

Conclusion

The technology that is required for the mild preservation of foods by PEF treatment has reached the stage of commercialization.

PEF treatment is an alternative to continuous heat pasteurization of bulk product.

The technical and economical feasibility of large-scale applications has been demonstrated.

To ensure food safety, a risk assessment is required that deals with chemical safety of PEF treated products in relation to public health.

Applications for bulk products such as dairy and fruit juices are most likely the first products that will be introduced to the market.

References

• Bushnell, A. H., Dunn, J. E., and Clark, R. W. (1993). High pulsed voltage systems for extending the shelf life of pumpable food products. U. S. Patent 5,235,905.

• Castro, A., Barbosa-Cfinovas, G. V., and Swanson, B. G. (1993). Microbial inactivation of foods by pulsed electric fields. J. Food Proc. Pres. 17, 47-73.

• Dunn, J. E., and Pearlman, J. S. (1987). Methods and apparatus for extending the shelf life of fluid food products. U. S. Patent 4,695,472.

• Gaskova, D., Sigler, K., Janderova, B., and Plasek, J. (1996). Effect of high-voltage electric pulses on yeast cells: Factors influencing the killing efficiency. Bioelectrochem. Bioenergetics 39, 195-202.

• Grahl, T., and M~irkl, H. (1996). Killing of microorganisms by pulsed electric fields. Appl. Microbiol. Biotechnol. 45, 148-157.

• Chang, D. C. (1989). Cell poration and cell fusion using an oscillating electric field. Biophys. J. 56, 641-652.

• Zhang, Q., Qin, B. L., Barbosa-Cfmovas, G. V., and Swanson, B. G. (1995). Inactivation of E. coli for food pasteurization by high-strength pulsed electric fields. J. Food Proc. Pres. 19, 103-118.

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