Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment

Techniques for extraction of bioactive compounds from plant materials: A review

“…Depending on the design of treatment chamber PEF process can operate in either continuous or batch mode (Puértolas et al, 2010). The effectiveness of PEF treatment strictly depends on the process parameters, including field strength, specific energy input, pulse number, treatment temperature and properties of the materials to be treated (Heinz et al, 2003).…”

Aplicación industrial de los pulsos eléctricos de alto voltaje para la pasteurización de alimentos: revisión de su viabilidad técnica y comercial

“…Paralelamente al progreso tecnolo´gico, en los u´ltimos an˜os se ha puesto de manifiesto el importante efecto sine´rgico de los PEAV y la temperatura, incluso a temperaturas no letales (Heinz, Toepfl, & Knorr, 2003;Saldan˜a et al, 2010Saldan˜a et al, , 2011Sepu´lveda, Go´ngora-Nieto, San-Martı´n, & BarbosaCa´novas, 2005;. Segu´n los datos publicados hasta la fecha, el uso combinado de temperaturas y tratamientos de PEAV moderados (50-708C; 20-25 kV/ cm, 5150 kJ/kg) podrı´a ser suficiente para garantizar la pasteurizacio´n de alimentos lı´quidos (Saldan˜a et al, 2011).…”

Design of High Voltage Pulse Generator for Pasteurization by Pulse Electric Field (PEF)

“…The product of apple juice which processed using PEF method has a same taste, same color, same aroma and same quality with fresh apple fruit which with out conserving process and has longer time storage comparing to who process using pasteurization HTST [12]. The fruit juice pasteurization which using high voltage pulse only need shorten time (micro second), therefore the energy lost due to heating process can be eliminate.…”

“…The fruit juice pasteurization which using high voltage pulse only need shorten time (micro second), therefore the energy lost due to heating process can be eliminate. Using PEF also will resulting in maximizing of energy efficiency comparing to the other pasteurization method [12] [21]. With the excellence of PEF method, this technology is start developing to replace thermal pasteurization method, so that can reveal fruit juice product with better quality, safer, fresh and high nutrition.. PEF is the up to date of non thermal sterilizations technology for killing micro organism.…”

“…More time given into the process, it will result in increasing the input specific energy required, Specific energy input required is derectly proportional with time given to the process, therefore increasing total time processing it will required input of specific energy become greater. Process using PEF method will required input energy more higher if the temperature of process is lower so that it will increase the operating cost [12] Electric field strength is determine as moment per unit of charge, tension between electrodes are proportional with charge which moved in between. Therefore electric fields between chamber gaps is the function of tension which going through processing chamber and chamber configuration.…”