Department Name : Instrumentation and Control Engineering

Implementation and Application of Pulsed Electric Field

for Food Preservation
Team Members :

Vishnuppriyan.M
Mohanraj.D
Gowshik.S
Suresh Kumar.V
Guided By
Dr. K.Naveen Kumar
Contents

Introduction
Basic concepts of PEF
Difference between the PEF & thermal processing
High intensity PEF processing system
Function of PEF
Food processing by PEF
Application of PEF in different food products
Packaging & storage of the PEF treated products
PEF in the food industry for the new millennium
Future of the PEF
Conclusion
References
 Abstract
• Food treatment has been carried by thermal or non-thermal methods. In recent days,
a possible method of microbial deactivation in food is carried out by application of
Pulsed Electric Fields (PEF).

• In the present project, pulse forming network (PFN) for generating high voltage
rectangular pulses has been designed and developed.

• Additionally, principles, associated mechanistic approaches, effect of this treatment

on food quality and problems linked with the consumer acceptance are also discussed
in this script.
WORK PLAN

PHASE WORK PLANNED

Review 0 General Abstract

Review I Component and Equipment Analysis

Review II Assembling and Trial runs

Final Review Submission of Final Product

Topics to breeze through
• Pulsed Electric Field (PEF)
• Pulsed Electric Field (PEF) : Definition
• Benefits in Food Preservation field
• Consumer Preference
• Preservation technique
• Non-thermal processing
• Quality of the product
Pulsed electric field
• Pulsed electric fields PEF is a non-thermal method of food preservation that uses
short pulses of electricity for microbial inactivation and causes minimal detrimental
effect on food quality attributes.

• PEF technology aims to offer consumers high-quality foods.

• For food quality attributes, PEF technology is considered superior to traditional

thermal processing methods because it avoids or greatly reduces detrimental
changes in the sensory and physical properties of foods.
Pef : Definition

• PEF processing is a method for processing cells which holds a lot of potential as a
type of low temperature alternative pasteurization process for sterilization of food
products.

• It is the efficient non-thermal technique using short, high voltage pulses of the range
10 to 60 kV.

• These pulses induce poration of microbial cells, leading to cell disintegration and
microbial inactivation.
EXISTING SYSTEM

• Includes various designs which hold the food in hot water (70 to 100°C) for a
specified time, then moves it to a dewatering/cooling section.

• In blanchers of this type the food enters a slowly rotating drum, partially
submerged in the hot water.

• It is carried along by internal flights, residence time being controlled by the speed
of rotation.
 PEF
Thermal Processing
Processing
It maintains the color, flavor and It doesn’t maintain the color, flavor
aroma of the food. and aroma of the food.
Differentiate
Between PEF is able to kill the microbes and Whereas in Thermal Processing it
PEF spores present in food. isn’t able to kill all the spores in the
food item.
and
Initial cost is more but running cost Initial cost is less but running cost is
Thermal Processing is less. more.

Less time required. More time required.

PROPOSED SYSTEM
• Pulsed electric field (PEF) used short electric pulses to preserve the food.
• It is suitable for preserving liquid and semi-liquid foods, removing harmful micro-
organisms and producing functional constituents.
• The main objective of PEF processing is to inactivate microorganisms present
while minimizing changes in physical, sensory and nutritional properties.
• PEF technology involves the application of pulses of high voltage to liquid or semi-
solid foods placed between two electrodes.
High Intensity PEF Processing System
The test apparatus in the continuous system contains different
major components that are follows:

• High voltage power supply

• Energy storage capacitor
• A treatment chamber
• A pump to conduct the food through the treatment
chamber
• A cooling device
• Temperature measurement devices
• A computer to control the operation
 Block
Diagram
High Intensity PEF Processing System
Functions of PEF

• Pulsed Electric Field processing or Electroporation works by

puncturing the cell membrane, whatever the size of cell.

• The process is targeted, gentle and clean.

• As a result, we measure dramatic increases in yield and the

preservation of pigments, antioxidants and vitamins.

• PEF makes healthy products last longer.

Inactivation of Microorganisms
Application of PEF in Different Food Products

• Processing of Apple Juice

• Processing of Orange Juice

• Processing of Milk & Milk Products

• Processing of Eggs & Egg Liquids

• Processing of Green Pea Soup

• Processing of Other Soups

 • Emerging Technology

• Demands Of Consumer

Advantages • Quality Of The Product

• Food Safety

• Public Health
FUTURE
ENHANCEMENT
• Researchers all over the world still have many possible
project development designs that need to be focused on
the better understanding of this technology.

• The projects must be related to aspects of the PEF

product and process that have not been addressed yet
and are of relevance to implementation at a commercial
level.
• The results obtained up to now are not enough for complete
generalization of different aspects dealing with the quality,
microbiological, and nutritional characteristics of products as well as
their processing conditions

• To facilitate the analysis and comparison of future investigations, as

well as fully utilize the potential of PEF for food processing, researchers
are aware that there are many technical issues that need to be
addressed.
Conclusion
• The technology that is required for the mild preservation of foods by PEF
treatment has reached the stage of commercialization.
• PEF treatment is an alternative to continuous heat pasteurization of bulk product.
• The technical and economical feasibility of large-scale applications has been
demonstrated.
• To ensure food safety, a risk assessment is required that deals with chemical safety
of PEF treated products in relation to public health.
• Applications for bulk products such as dairy and fruit juices are most likely the
first products that will be introduced to the market.
 • Bushnell A.H., Dunn J.E., and Clark R.W (2018) -
High pulsed voltage systems for extending the
shelf life of pumpable food products (U. S. Patent
5,235,905)
References
• Castro A., Barbosa-Cfinovas G.V., and Swanson
B.G (2016) - Microbial inactivation of foods by
pulsed electric fields (J. Food Proc. Pres. 17, 47-
73)

• Dunn J.E., and Pearlman J.S (1987) - Methods

and apparatus for extending the shelf life of fluid
food products (U. S. Patent 4,695,472)
• Gaskova D., Sigler K., Janderova B., and Plasek J (1996) - Effect
of high voltage electric pulses on yeast cells : Factors influencing
the killing efficiency (Bioelectrochem, Bioenergetics 39, 195-202)

• Grahl T., and M~irkl H (1996) - Killing of microorganisms by

pulsed electric fields (Applied Microbiology, Biotechnology 45,
148-157)

• Chang D.C (1989) - Cell poration and cell fusion using an

oscillating electric field (Bio-physiology J. 56, 641-652)

• Zhang Q., Qin B.L., Barbosa-Cfmovas G.V., and Swanson B.G.

(1995) - Inactivation of E.coli for food pasteurization by high
strength pulsed electric fields(J. Food Proc. Pres. 19, 103-118)
THANK YOU