Evaluation of pulsed electric field and minimal heat treatments for inactivation of pseudomonads and enhancement of milk shelf-life

Craven, H.M.; Swiergon, Piotr; Ng, Sieh; Midgely, J.; Versteeg, Cornelis; Coventry, M.J.; Wan, Jason

doi:10.1016/j.ifset.2007.11.002

Cited by 85 publications

(53 citation statements)

References 16 publications

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“…The large field intensities are achieved through storing a large amount of energy in a capacitor bank (a series of capacitors) from a direct current power supply, which is then discharged in the form of high voltage pulses (Zhang et al, 1995).The pulse caused by the discharge of electrical energy from the capacitor is allowed to flow through the food material for an extremely short period of time (1-100 ls) and can be conducted at moderate temperatures for less than 1s (Deeth e al., 2007). When food is subjected to the electrical highintensity pulses several events, such as resistance heating (Pereira and Vicente, 2010), electrolysis (Hulsheger and Niemann, 1980) and disruption ofcell membranes (Craven et al, 2008), can occur contributing to the inactivation of microorganisms. In fact, several theories exist for the destruction of bacterial cells by PEF, but they commonly describe damage on the cell membrane (electroporation) which affectsits functioning and may lead to cell death (Deeth et al,2007).…”

Section: International Journal Of Engineeringmentioning

confidence: 99%

“…In fact, several theories exist for the destruction of bacterial cells by PEF, but they commonly describe damage on the cell membrane (electroporation) which affectsits functioning and may lead to cell death (Deeth et al,2007). PEF technology is mainly intended for preservation of pumpable fluid or semi-fluid foods (Craven et al, 2008). In particular it could be used to improve the shelf-life of milk (Sampedro et al,2005),green pea soups, liquid whole eggs (Barbosa-Canovas,2001) and fruit juices .…”

Section: International Journal Of Engineeringmentioning

confidence: 99%

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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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Section: International Journal Of Engineeringmentioning

confidence: 99%

Section: International Journal Of Engineeringmentioning

confidence: 99%

High Intensity Pulsed Electric Field Procesiing of Foods - A Review

Masthan¹,

Chandra²,

Raju³

et al. 2017

IJERT

View full text Add to dashboard Cite

show abstract

“…The synergetic effect of temperature during PEF inactivation of microorganisms can be used to improve inactivation results or to reduce electrical energy costs (Craven et al 2008;Riener et al 2008). Energy savings derive from the lower PEF treatment intensity (treatment time and total specific energy input) required for a certain level of microbial inactivation at increased temperature and from the possibility to recover the electrical energy dissipated during PEF treatment in the form of thermal energy for preheating the incoming product.…”

Section: High-intensity Pef Treatmentmentioning

confidence: 99%

Emerging Technologies for Targeted Food Processing

Knorr¹,

Froehling

Jaeger³

et al. 2013

Food Engineering Series

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“…Os tratamentos com CEPAI resultaram em vários graus de destruição microbiana, dependendo da temperatura associada ao tratamento e também dos tipos de microorganismos presentes no meio (CRAVEN et al, 2008). O maior grau destruição de Lactobacillus plantarum foi observado com a maior intensidade de campo e menor tempo de tratamento.…”

Section: Ruptura Dielétrica Do Alimentounclassified

Campo elétrico pulsado

et al. 2012

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I Campo elétrico pulsado Pulsed electric fieldRecebido para publicação 27.08.10 Aprovado em 20.12.11 Devolvido pelo autor 11.04.12 CR-4045 RESUMO Campos elétricos pulsados de alta intensidade (CEPAI) constituem um método não-térmico de conservação INTRODUÇÃOCampo elétrico pulsado de alta intensidade (CEPAI) é uma das tecnologias não térmicas de processamento mínimo de interesse para os cientistas e para a indústria alimentícia, sendo um método novo e alternativo para conservação de alimentos líquidos. Além disso, é uma alternativa promissora aos tratamentos térmicos tradicionais, que tem apresentado bons resultados, não apenas por possibilitar a destruição de micro-organismos e a inativação de enzimas, mas também por manter o sabor, a cor, a textura, as vitaminas e componentes funcionais termolábeis dos alimentos (CÓRTES et al., 2008). Portanto, a aplicação dessa tecnologia não térmica de conservação de alimentos satisfaz ao consumidor que está cada vez mais exigente em relação aos produtos que consomem, ou seja, em sua busca por alimentos processados mais similares aos in natura, e que apresentem elevada qualidade nutricional e sensorial (RIENER et al., 2008).

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Evaluation of pulsed electric field and minimal heat treatments for inactivation of pseudomonads and enhancement of milk shelf-life

Cited by 85 publications

References 16 publications

High Intensity Pulsed Electric Field Procesiing of Foods - A Review

High Intensity Pulsed Electric Field Procesiing of Foods - A Review

Emerging Technologies for Targeted Food Processing

Campo elétrico pulsado

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