Electrical systems for pulsed electric field applications in the food industry: An engineering perspective

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

“…Pulsed electric field (PEF) processing requires lower specific energy per processed product, so it is more acceptable due to its environment‐friendly and cost‐effective advantages (Aadil et al, 2015, 2018; Arshad et al, 2020; Frontuto et al, 2019; Peiró, Luengo, Segovia, Raso, & Almajano, 2019; Rahaman et al, 2020). During the last decade, the use of PEF‐based extraction has been verified in several food industries and biomass feedstock (Baiano, 2014; Baiano & Del Nobile, 2016; Barba et al, 2015; Koubaa et al, 2016; Roselló‐Soto et al, 2015; Teh, Niven, Bekhit, Carne, & Birch, 2015).…”

“…The electrical system (electroporator) for the extraction process is similar to any other PEF system used for food application but with different specifications. It is composed of a treatment chamber, a pulsed power modulator, and a control unit (Arshad et al, 2020). A pulse modulator is used to provide the high‐voltage pulses to the treatment chamber comprising the sample food (Redondo, 2017).…”

“…The pulse width (μs − ms) considerably affects the cell disintegration's efficiency to expel intracellular substances from cells. In general, the frequency and pulse width of the applied high voltage pulses determine the magnitude of the membrane's disturbance (Arshad et al, 2020). The disruption of plant tissue at an electric field intensity from 0.5 to 5.0 kV/cm, which may be accomplished between 100 μs and 10 ms known as the period in which food samples are exposed to electrical field power.…”

“…The disruption of plant tissue at an electric field intensity from 0.5 to 5.0 kV/cm, which may be accomplished between 100 μs and 10 ms known as the period in which food samples are exposed to electrical field power. Treatment time is controlled by applied pulse frequency determines, pulse width, and flow/speed of the sample food (Arshad et al, 2020). Rectangular and exponential decay (ED) waveforms are widely used in the electroporation process.…”

Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk

“…Thus, non‐thermal treatment such as pulsed electric field (PEF) has gained greater attention as a substitute for thermal pasteurization due to the rising demand for high nutritional value and fresh‐like characteristic of processed foods (Aadil et al., 2015; Aadil et al., 2018; Ahmad et al., 2019; Pankiewicz et al, 2019; Zhang et al., 2019). PEF is operated at ambient temperature (20–25°C) with short treatment time, usually less than 1 s. The results of PEF processing are shown to be encouraging in the food and drink manufacturing due to its low processing cost, minor energy loss, and environment friendliness (Aadil et al., 2015; Arshad et al., 2020). PEF has been successfully applied for the pasteurization of different liquid and semi‐solid foods such as milk, almond milk, yogurt, apple juice, grape juice, sugar cane juice, grapefruit juice, soups, brine solutions, and liquid eggs (Manzoor, Ahmed et al, 2019, Manzoor, Zeng et al, 2019, Manzoor et al, 2020; Roobab et al., 2018; Sulaiman et al., 2017).…”