Pulsed Electric Field (PEF) Application in the Potato Industry

Fauster, Thomas; Ostermeier, Robin; Scheibelberger, Rafaela; Jäger, Henry

doi:10.1016/b978-0-12-815781-7.00013-5

Cited by 7 publications

(4 citation statements)

References 81 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Anti-oxidant Par fried or blanched products not frozen but chilled are supplied with an anti-oxidant to prolong their shelf life. Ascorbic acid is an example industry (Fauster et al 2018;Fauster et al 2020). Reducing tubers to smaller parts is through subjecting them to rasps, grates, water jets, knives in a block or placed in the wall of a drum (slicer): shredding, chopping, dicing, ricing (Potato Business 2021b).…”

Section: Controlled Atmospherementioning

confidence: 99%

On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

et al. 2022

View full text Add to dashboard Cite

In supermarkets in the Netherlands, well over 150 potato products are displayed. They can be distinguished by heating characteristics (boiled or fried), appearance (e.g., intact tuber pieces or formed hash browns), dehydrated (e.g., snacks and flour) and storage temperature (e.g., ambient and frozen). Fancier products (frozen formed versus chilled blanched) require more processes and operations in factories and are more expensive; consumers appreciate them because they offer more convenience. Heatmapping and hierarchical clustering were carried out twice within the domain of classes of products and their attributes. In a theoretical triangulation, consumers give high scores to low prices and a wide range of products, tastes and sizes where processors give these attributes a low score. Processes in factories include dehydration, heating, cooling and transformation. Examples of the latter are modification of starch to increase the range of applications in the food industry, forming of mash and shreds to produce croquettes and hash browns and expansion to make snacks. Processes require operations such as washing, cutting, blanching and packing. In total, between the arrival of the tubers at the gate and leaving as packed products to outlets, 66 operations are distinguished. French fries undergo some 30 operations and to produce flakes, 8 suffice. Heatmapping and hierarchical clustering differentiate a group of physical operations (with attributes associated with heating and cooling that require much energy) and mechanical ones (related to separation, grading, sorting for instance and size reduction of which shredding is an example that require little energy). The wide range of operations in large factories, reducing the moisture content and longtime storage at low temperatures, distinguishes potato from wheat that has fewer operations while increasing the moisture content in relatively small bakeries and the product, bread, stored for about one day in ambient conditions.

show abstract

Section: Controlled Atmospherementioning

confidence: 99%

On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

et al. 2022

View full text Add to dashboard Cite

show abstract

“…PEF is effective in reducing drying times. Lebovka et al, 2007;Fauster et al, 2021 Citrus fruits and peel (orange, pomelo and lemon)…”

Section: Materials Pef Parameters Effect Of Pef Referencesmentioning

confidence: 99%

Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria

et al. 2022

View full text Add to dashboard Cite

In this study we demonstrated the inactivation of E. coli, C. difficile, meshophilic bacteria and Salmonella spp. through Pulsed Electric Field (PEF) technology. First, a simulation using Finite Element Method Magnetics Mathematical Modeling was used to obtain the electric field values to be used in the electro-pasteurization tunnel. Then, practical tests were carried out by using an industrial scale apparatus set with the following parameters: pulse 20 s -40 s, 40, 80 and 450 kV, radio frequency of 350 kHz and treadmill speed at 10 m/min. The results from practical tests shows a complete elimination of all microrganisms, thus proving that PEF technology significantly contributes to food safety and can be used on an industrial scale.

show abstract

“…During this treatment, the product is exposed to high-voltage electrical pulses between two electrodes. The electrical pulses cause the cell to polarize, which induces pore formation in the cell membrane of biological tissue [20,21]. The working principle is called electroporation.…”

Section: Introductionmentioning

confidence: 99%

“…The working principle is called electroporation. The process is already established in, e.g., the potato industry, to improve chips or French fries processing [21]. Further areas of application of PEF technology are the preservation of fresh juices [22].…”

Section: Introductionmentioning

confidence: 99%

Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds

et al. 2021

View full text Add to dashboard Cite

The increased consumption of reduced-fat or non-fat products leads to a reduced intake of fat-soluble bioactive substances, such as fat-soluble vitamins. Due to their natural role as transport systems for hydrophobic substances, casein micelles (CM) might depict a viable system. The structure of CM is characterized by a lipophilic core stabilized by an electric double layer-like structure. Modification allows accessibility of the core and, therefore, the inclusion of fat-soluble bioactive substances. Well-known modifications are pH reduction and use of rennet enzyme. A completely new procedure to modify CM structure is offered by pulsed electrical fields (PEF). The principle behind PEF is called electroporation and affects the electric double layer of CM so that it is interrupted. In this way, lipophilic substances can be incorporated into CM. In this work, we evaluated integration of β-carotene into native CM by an industry-compatible process to overcome disadvantages associated with the use of Na-caseinate and avoid great technical effort, e.g., due to treatment with high hydrostatic pressure. Our research has shown that PEF can be used for disintegration of CM and that significant amounts of β-carotene can be incorporated in CM. Furthermore, after disintegration using PEF, a combination of another PEF and thermal treatment was applied to restructure CM and trap significant amounts of β-carotene, permanently, ending up with an encapsulation efficiency of 78%.

show abstract

Pulsed Electric Field (PEF) Application in the Potato Industry

Cited by 7 publications

References 81 publications

On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria

Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds

Contact Info

Product

Resources

About