Preservation of Fruits juices with Pulsed Electric Field (PEF) - Present Status & Future Prospectus in Food Industries

1. L/O/G/O
Name - KRUSHNA YADAV D K
“Preservation of Fruits juices with Pulsed
Electric Field (PEF) - Present Status & Future
Prospectus in Food Industries”

2. 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

3. Introduction
1. What is the Pulsed Electric Field (PEF) ?
2. How can be defined Pulsed Electric Field
(PEF) ?
3. How it could be beneficial in foods
preservation field ?

4.  Consumer Preference.
 Preservation technique.
 Non-thermal processing.
 Quality of the product.
Continuing …

5. Definition -:
“PEF processing is a method for processing cells by
means of brief pulses of a strong electric field, PEF holds
potentials as type of low temperature alternative pasteurization
process for sterilization of food products”.
Continuing …

6. To Obtain Safe and HealthyTo Obtain Safe and Healthy
Shelf-Stable Liquid FoodsShelf-Stable Liquid Foods
Ensuring safety and
maintaining the physico-
chemical quality of liquid
food products..

7. Differentiate Between the PEF
and Thermal Processing
PULSED ELECTRIC FIELD THERMAL PROCESSING
It is maintain the color, flavour &
aroma of the food.
It doesn't maintain the color, flavour
& aroma of the food.
PEF is able to kill all the microbes in
the food & spores also.
But in here it is not able to kill all the
spores in the food.
Initial cost is more but running cost is
less.
Initial cost is less but running cost is
more.
Less time required. More time required.

8. High Intensity PEF
Processing System
The test apparatus in the continuous system consists of
different major components that are follows:
1. High voltage power supply.
2. Energy storage capacitor.
3. A treatment chamber.
4. A pump to conduct the food through the treatment chamber.
5. A cooling device.
6. Temperature measurement devices.
7. A computer to control the operation.

9. Fig. High Intensity PEF
Processing System

11. Function of PEF
• Inactivation of Microorganisms.
• Inactivation of Enzyme.
• Inactivation of Spores & Vegetative Cells.

12. Inactivation of Microorganisms
Continuing …

14. 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

15. Juice processing

16. PEF Treated Products
Juices
Eggs
SoupsMilks

17. Packaging & Storage of PEF
Treated Products
Cooling Of The Product.
Aseptic packaging.
Paper Laminated Material.
Tin Cans.
Plastic & Glass Bottles.
Tetra Packaging.
Stored In a cold condition.

18. Fig. Main PEF Unit -
:- - Fig. Control Unit
Equipment

19. PEF in the Food Industry for
the New Millennium
 Emerging Technology.
 Demands Of Consumer.
 Quality Of The Product.
 Food Safety.
 Public Health.

20. The Future of PEF
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.

21. 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.

22. References
• Bushnell, A. H., Dunn, J. E., and Clark, R. W. (1993). High pulsed voltage
systems for extending the shelf life of pumpable food products. U. S. Patent
5,235,905.
• Castro, A., Barbosa-Cfinovas, G. V., and Swanson, B. G. (1993). 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. Appl. Microbiol. Biotechnol. 45, 148-157.
• Chang, D. C. (1989). Cell poration and cell fusion using an oscillating electric
field. Biophys. 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.

23. Thanking You !