High Intensity Pulsed Electric Field Procesiing of Foods - A Review

Abstract

: -Use of pulsed electric fields (PEFs) for inactivation of microorganisms is one of the more promising nonthermal processing methods. Inactivation of microorganisms exposed to high-voltage PEFs is related to the electromechanical instability of the cell membrane. Electric field strength and treatment time are the two most important factors involved in PEF processing. Encouraging results are reported at the laboratory level, but scaling up to the industrial level escalates the cost of the command charging power supply and of the high-speed electrical switch. In this paper, we critically review the results of earlier experimental studies on PEFs and we suggest the future work that is required in this field. Inactivation tests in viscous foods and in liquid food containing particulates must be conducted. A successful continuous PEF processing system for industrial applications has yet to be designed. The high initial cost of setting up the PEF processing system is the major obstacle confronting those who would encourage the system's industrial application. Innovative developments in high-voltage pulse technology will reduce the cost of pulse generation and will make PEF processing competitive with thermal-processing methods.

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

“…It is effective against a wide range of food‐related microorganisms including viruses, bacteria, yeasts, and molds. PEF technology has the advantages of killing microorganisms with minimal impact on the nutritional value, flavor, original color, and texture of the food (Kumar et al., 2016; Niu et al., 2020). The high‐voltage electric field pulses with a very short duration (1–100 μs) allowed the inactivation of microorganisms without losing the quality of food flavor (Ohshima et al., 2007).…”

The Impact of Pulsed Electric Field Technology on Enzymes, Microbial and Nutritional Quality in Milk Processing - A Comprehensive Review

“…This changes the protein's thermal stability and enzymatic digestibility. Some chemical bonds such as peptides and non-covalent bonds as well as hydrophobic, electrostatic, and Van der Waals interactions, counterbalance the protein structure (Gouse Masthan et al, 2017).…”

“…The most vulnerable vitamin to heat is ascorbic acid. Reports indicate a loss of 40-60% of ascorbic acid in milk after in-bottle sterilization and around 20-40% after UHT treatments (Gouse Masthan et al, 2017). After pasteurization treatment, a drop of 15% and a reduction of 25% have been observed.…”

“…Enzyme inactivation requires a more severe PEF treatment than that needed for inactivating microorganisms (D'Incecco et al, 2021). The higher the electric field intensity and temperature, the greater reduction in enzyme activity is achievable related to unfolding, denaturation, breakdown of covalent bonds, and oxidation-reduction reactions in the protein structure to enzyme inactivity (Gouse Masthan et al, 2017). ALP is a natural milk enzyme responsible for removing phosphate groups from protein molecules (Datir et al, 2019).…”

Design of a High-Voltage Pulse Generator in a Pulsed Electric Field for the Pasteurization Process of Randu Honey

“…Applying PEF offers consumers high-quality assurance, predominantly liquid or semi-liquid foods like honey nectar. PEF in food is better than other processing because this technology reduces adverse changes in food's sensory and physical properties [2], [3], [4], [5]. The PEF process is through a short pulse of high voltage electric field (HVEF), which flows between the two electrodes to the stirring rod while distributing the honey liquid in a vessel [6], [7].…”