What is PEF in food technology?
Pulsed electric field (PEF) technology is a non-thermal food preservation method that involves the use of short electricity pulses for microbial inactivation while imposing minimal detrimental influence on food quality. This technology has the major advantage to provide high-quality foods to the consumers.
What can PEF be used for?
PEF is a continuous processing method, which is not suitable for solid food products that are not pump able. PEF is also applied to enhance extraction of sugars and other cellular content from plant cells, such as sugar beets. PEF also found application in reducing the solid volume (sludge) of wastewater.
What do you mean by PEF?
Pulsed electric field (PEF) processing is an efficient non-thermal food processing technique using short, high voltage pulses. These pulses induce poration of plant, animal and microbial cells, leading to cell disintegration and microbial inactivation.
What is cold plasma in food processing?
Cold plasma is a novel nonthermal food processing technology that uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry, fruits, and vegetables. The primary modes of action are due to UV light and reactive chemical products of the cold plasma ionization process.
What is high hydrostatic pressure?
Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food.
What technologies use electric fields?
Electrostatics is the study of electric fields in static equilibrium. In addition to research using equipment such as a Van de Graaff generator, many practical applications of electrostatics exist, including photocopiers, laser printers, ink-jet printers and electrostatic air filters.
Which method uses short electrical pulses of high field strength?
pulsed electric field pasteurization
In pulsed electric field pasteurization (PEF), a liquid or semiliquid product is placed between two electrodes and a pulsed electric field is applied. This process involves applying repeated short pulses of a high-voltage electric field, for example, 10–80 kV cm−1, to a fluid pumped between two electrodes.
Which microbes are more resistant to the effect of pulsed electric field?
In general, Gram-positive bacteria and yeasts are more resistant to electric fields than Gram-negative bacteria.
What is cold plasma treatment?
Food industry. In the context of food processing, a nonthermal plasma (NTP) or cold plasma is specifically an antimicrobial treatment being investigated for application to fruits, vegetables and meat products with fragile surfaces.
What kind of company is PEF technologies B.V?
PEF Technologies B.V. is a start-up company which has been founded in 2018. Our team unites highly skilled professionals in the field of pulsed power electronics. During the years of experience we have acquired a lot of unique “know how” knowledge in the building of nanosecond pulse generators for the generation of high current electron beams.
How many PEF systems are used in the food industry?
Further quality advantages in the end product are an approximately 10% reduction in fat intake during deep-frying. Today, more than 90 PEF systems are in use in the Fries industry worldwide. Typical throughputs range from 1 to 60 t/h.
Who are the leading providers of pulsed electric fields ( PEF )?
With ongoing success, in 2012 the spin-off entity Elea GmbH has been funded to take over marketing and distribution of PEF systems developed by DIL. To date with over 125 installed systems, Elea is the world’s leading provider of Pulsed Electric Field systems (PEF) to the food, beverage & scientific sectors.
How does PEF treatment affect the product temperature?
The introduced energy through the PEF treatment leads to a short-term increase in the product temperature, which, however, is generally well below the pasteurization temperature. PEF treatment happens only within milliseconds, which is a further advantage over holding times of traditional pasteurization.