The impact of pulsed electric fields (PEF) on plant and animal as well as microbial cell membranes was investigated. Electric field strength, energy input and treatment temperature were identified as key processing parameters. A critical field strength of 0.3 to 0.5 kV/cm for plant and animal and 10 to 15 kV!cm for microbial cells was observed.It was shown that extractability of fruit and vegetable juices and intracellular compounds can be enhanced after a PEF treatment. An increase of up to 7 % of apple juice yield was found in comparison to untreated samples, juice quality was equivalent. A PEF -treatment of meat pieces resulted in enhanced mass transfer during drying as well as brining of products, an improvement of water binding during cooking was found due to improved micro-diffusion of water binding agents.
Inactivation ofE. sakazakii, L. monocytogenes and other pathogens was investigated in different heat sensitive liquid media, by variation of processing parameters optimum treatment conditions for a gentle and energy efficient increase of shelf life have been identified for raw milk, nutrient or vitamin solutions. To separate thermal and PEF effects kinetic studies have been performed. A combined application of PEF and mild heat showed highly synergetic effects and improved energy efficiency. Technical and industrial scale equipmenthas been developed at DIL and will be presented along with a discussion of costs of investment and operation.
1.Toepfl, S., V. Heinz, and D. Knorr, Applications of pulsed electric field technology for the food industry, in Pulsed electric field technology for the food industry, 1.
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