Cost analysis of commercial pasteurization of orange juice by pulsed electric fields

Sampedro, Fernando; McAloon, Andrew J.; Yee, Winnie; Fan, Xuetong; Zhang, H.Q.; Geveke, David J.

doi:10.1016/j.ifset.2012.10.002

Cited by 67 publications

(24 citation statements)

References 17 publications

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“…Ultrasound (US) and pulsed-electric fields (PEF) are promising nonthermal technologies and potential alternatives to traditional solvent extraction. Both technologies have been tested in several fruit by-products, including orange peel , citrus peel (Khan et al, 2010;Ma et al, 2008;Sampedro et al, 2013) and grape peel (Corrales et al, 2008;Ghafoor et al, 2009), among others. PEF is generally conducted in batch (Boussetta et al, 2014;Lopez et al, 2008;Luengo et al, 2013), and only a few examples of continuous PEF processing are reported in literature (Plaza et al, 2011;Sampedro et al, 2013), which are limited to juices.…”

Section: Introductionmentioning

confidence: 99%

Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields

Medina-Meza

Barbosa‐Cánovas

2015

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields

Medina-Meza

Barbosa‐Cánovas

2015

Journal of Food Engineering

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“…Many studies have demonstrated the feasibility of PEF technology to produce safe, fresher and more nutritious foods covering a wide range of liquid matrices such as milk and dairy products, liquid whole egg and derivatives, fruit juices and fruit juice-based beverages and vegetable soups among others (Ortega- Rivas, 2011). During this period, different benchscale PEF units were developed with new designs in the treatment chamber geometry, such as the co-field design (applying the electric field in the same direction as the fluid flow) (Sampedro et al, 2013) making it possible to apply an uniform electric field and to scale-up to higher throughput for pilot-plant studies (400-2000 L/h) (Min et al, 2003b).…”

Section: Application Of Pulsed Electric Field Processing In Food Indumentioning

confidence: 99%

High Intensity Pulsed Electric Field Procesiing of Foods - A Review

Masthan¹,

Chandra²,

Raju³

et al. 2017

IJERT

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: -Use of pulsed electric fields (PEFs) for inactivation of microorganisms is one of the more promising nonthermal processing methods. Inactivation of microorganisms exposed to high-voltage PEFs is related to the electromechanical instability of the cell membrane. Electric field strength and treatment time are the two most important factors involved in PEF processing. Encouraging results are reported at the laboratory level, but scaling up to the industrial level escalates the cost of the command charging power supply and of the high-speed electrical switch. In this paper, we critically review the results of earlier experimental studies on PEFs and we suggest the future work that is required in this field. Inactivation tests in viscous foods and in liquid food containing particulates must be conducted. A successful continuous PEF processing system for industrial applications has yet to be designed. The high initial cost of setting up the PEF processing system is the major obstacle confronting those who would encourage the system's industrial application. Innovative developments in high-voltage pulse technology will reduce the cost of pulse generation and will make PEF processing competitive with thermal-processing methods.

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“…PEF Pasteurization. A process concept for production of pasteurized whole milk using PEF processing has been proposed for pasteurization of orange juice and is adapted here for pasteurization of milk (Sampedro et al, 2013), with modifications for a continuous fluid milk process. Two modes of action for elimination of bacteria in a fluid by PEF processing have been proposed: (1) structural and functional changes in the cell membrane leading to death (Mañas and Pagán, 2005) and (2) electroporation (Sobrino-Lopez and Martin-Belloso, 2010).…”

Section: Continuedmentioning

confidence: 99%

Computer simulation of energy use, greenhouse gas emissions, and costs for alternative methods of processing fluid milk

Tomasula

Datta

Yee

et al. 2014

Journal of Dairy Science

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Computer simulation is a useful tool for benchmarking electrical and fuel energy consumption and water use in a fluid milk plant. In this study, a computer simulation model of the fluid milk process based on high temperature, short time (HTST) pasteurization was extended to include models for processes for shelfstable milk and extended shelf-life milk that may help prevent the loss or waste of milk that leads to increases in the greenhouse gas (GHG) emissions for fluid milk. The models were for UHT processing, crossflow microfiltration (MF) without HTST pasteurization, crossflow MF followed by HTST pasteurization (MF/HTST), crossflow MF/HTST with partial homogenization, and pulsed electric field (PEF) processing, and were incorporated into the existing model for the fluid milk process. Simulation trials were conducted assuming a production rate for the plants of 113.6 million liters of milk per year to produce only whole milk (3.25%) and 40% cream. Results showed that GHG emissions in the form of process-related CO 2 emissions, defined as CO 2 equivalents (e)/kg of raw milk processed (RMP), and specific energy consumptions (SEC) for electricity and natural gas use for the HTST process alone were 37.6 g of CO 2 e/kg of RMP, 0.14 MJ/kg of RMP, and 0.13 MJ/kg of RMP, respectively. Emissions of CO 2 and SEC for electricity and natural gas use were highest for the PEF process, with values of 99.1 g of CO 2 e/kg of RMP, 0.44 MJ/kg of RMP, and 0.10 MJ/kg of RMP, respectively, and lowest for the UHT process at 31.4 g of CO 2 e/kg of RMP, 0.10 MJ/kg of RMP, and 0.17 MJ/ kg of RMP. Estimated unit production costs associated with the various processes were lowest for the HTST process and MF/HTST with partial homogenization at $0.507/L and highest for the UHT process at $0.60/L. The increase in shelf life associated with the UHT and MF processes may eliminate some of the supply chain product and consumer losses and waste of milk and compensate for the small increases in GHG emissions or total SEC noted for these processes compared with HTST pasteurization alone. The water use calculated for the HTST and PEF processes were both 0.245 kg of water/kg of RMP. The highest water use was associated with the MF/HTST process, which required 0.333 kg of water/kg of RMP, with the additional water required for membrane cleaning. The simulation model is a benchmarking framework for current plant operations and a tool for evaluating the costs of process upgrades and new technologies that improve energy efficiency and water savings.

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Cost analysis of commercial pasteurization of orange juice by pulsed electric fields

Cited by 67 publications

References 17 publications

Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields

Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields

High Intensity Pulsed Electric Field Procesiing of Foods - A Review

Computer simulation of energy use, greenhouse gas emissions, and costs for alternative methods of processing fluid milk

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