A modern technique of food 'processing and preservation and say good-by to traditional pasteurization method

1. Pulsed Electric Field For Food
Processing And Preservation
Presented By
Amanat Ali

2. What is Pulse Electric Field:
 Pulsed electric field used short electric pulses to
preserve food.
 Non Thermal processing of foodstuff.
 Very short time treatment required (typically below 1
sec)
 PEF treatment is conducted at Ambient temperature ,
sub ambient temperature and slightly ambient
temperature.
 Provide consumer microbiological safe and minimally
processed foods.
 Physical properties of food is maintained.
 Energy lose due to heating of food is minimized.

3. For food quality attributes, PEF technology is consider superior to
any traditional methods of food processing.
Suitable for liquid and semi liquid foods and improve their shelf
life by inactivating microorganisms.
 Milk
 juices
 fermented food and dairy products
 Suitable for heat sensitive food items.
 PEF also called mild Preservation Technique.

4. Principle of Pulsed electric field:
 The principle of this process is that the product is placed
between the two sets of electrodes and then delivered electric
current to food.
 Food is capable of transferring electricity because of the
presence of several ions. So, when an electrical field is applied,
electrical current flows into the liquid food and is transferred to
each point in the liquid because of the charged molecules
present.
 The food product experiences a force per unit charge, the so-
called electric field, which is responsible for the dielectric cell
membrane breakdown in MOs & interaction with the charged
molecules of food

5.  This may cause temporary or permanent permeabilization of cell membranes
enables inactivation of vegetative cells of bacteria and yeasts in various
foods.

7.  PEF technology is based on a pulsing power delivered to the product placed
between a set of electrodes confining the treatment gap of the PEF chamber.
 The equipment consists of a high voltage pulse generator and a treatment chamber
with a suitable fluid handling system and necessary monitoring and controlling
devices.
 Food product is placed in the treatment chamber, either in a static or continuous
design, where two electrodes are connected together with a nonconductive material
to avoid electrical flow from one to the other.
 Generated high voltage electrical pulses are applied to the electrodes, which
then conduct the high intensity electrical pulse to the product placed between
the two electrodes.

8.  The food product experiences a force per unit charge, the so- called
electric field, which is responsible for the irreversible cell membrane
breakdown in microorganisms.

11. Working of Pulsed Electric Field:

12. Role of FDA regarding the use of PEF
Technology:
 In September 1996 FDA allows the use of PEF for the treatment of
liquid eggs.
 FDA completely evaluate the entire process.
 FDA demands a complete information about
1. Equipment design
2. Product specification
3. Process design
4. validation

13. History of Pulsed Electric Field:
 In the 1940s, treatment of apple mash by DC & AC current was used for
inactivating microorganisms and increasing juice yield.
 In the beginning of 1960s, application of pulsed electric fields (PEF) for disruption
of bacterial cells in food material was patented by Heinz Doevenspeck.
 He also reported achievement of up to 96% inactivation of Salmonella
bacteria from wine.
 In 2006, the first commercial pulsed electric field (PEF) application for fruit
juice preservation was installed in USA.