Pulsed Electric Field (PEF)

Introduction

Pulsed Electric Field (PEF) is an innovative and promising method for non-thermal processing of foodstuff. It uses short electric pulses to preserve the food having short treatment time (below one second) and reduced heating effect. It is suitable for preserving liquid and semi-liquid foods like milk, fruit juices, soup, eggs etc.

 

Technical Details-

 

•  The basic principle of PEF includes application of short pulses of high electric field with duration of microseconds and intensity in the order of 20-80 kV/cm.

•  The processing time is calculated by multiplying the number of pulse time with effective pulse duration.

•  The process is based on pulsed electric current delivered to a product placed between a set of electrodes, the distance between electrodes is termed as treatment gap of PEF chamber.

•  The applied high voltage results in an electric field that causes microbial inactivation. The PEF equipment consists of a high voltage pulse generator, a treatment chamber and monitoring and controlling devices.

•  The food product is placed in a treatment chamber either in static or continuous manner where two electrodes are connected with the non-conducting material.

 

Advantages

 

•  Less treatment time

•  Low treatment temperature

•  Increased shelf life of product

•  Maintain food safety with low processing cost

•  Inactivate vegetative microorganisms including yeasts, spoilage microorganisms and pathogens.

•  Reduces microorganism by 4-6 log cycle.

 

For further information please contact

 

#New Age 1003, 10th Floor, Best Sky Tower NSP, 
Pitampura, New Delhi 
Delhi, India – 110034
Phone No : +91 82797 43752
Email ID : delhichapter@fsai.in