Pulsed Electric Field (PEF) Processing
2.5 Describe Pulse Electric Field (PEF) Processing Equipment with Suitable Diagram
Pulse Electric Field (PEF) processing equipment is used for non-thermal food preservation. It applies short
bursts of high voltage electric pulses to liquid or semi-liquid foods placed between two electrodes.
Main Components of PEF Equipment:
1. High Voltage Power Supply - Converts normal electricity into high-voltage pulses.
2. Pulse Generator - Produces short duration high-voltage pulses (microseconds range).
3. Treatment Chamber - Food is passed through this chamber placed between two electrodes.
4. Control System - Monitors voltage, pulse frequency, flow rate, etc.
5. Cooling System - Prevents overheating due to Joule heating.
Diagram:
+----------------+ +------------------+ +-----------------+
| Power Supply | -----> | Pulse Generator | -----> | Treatment Chamber|
+----------------+ +------------------+ +-----------------+
| Electrodes |
+----------------+
Q.6 What are the Main Processing Parameters in PEF Processing? Explain
The effectiveness of PEF depends on several processing parameters:
1. Electric Field Strength (E): Ranges from 10-80 kV/cm. Higher fields cause greater cell membrane damage.
2. Pulse Width (Duration): Usually 1-10 microseconds. Longer pulses increase microbial inactivation.
3. Pulse Shape: Exponential decay, square wave, bipolar, etc. Square pulses are more effective.
4. Pulse Frequency: Number of pulses per second (Hz). Affects total treatment time and energy input.
5. Treatment Time: Depends on the number and duration of pulses. More time = more inactivation.
6. Temperature: PEF is non-thermal, but some heating can occur. Must be controlled to preserve nutrients.
7. Conductivity of the Food: Higher conductivity leads to more heat. Affects field distribution.
2.7 How Does Microorganism Get Inactivated Under PEF Processing?
Pulsed Electric Field (PEF) Processing
PEF inactivates microorganisms by electroporation:
- High-voltage electric pulses disrupt microbial cell membranes.
- The electric field creates pores in the lipid bilayer.
- If the pores are irreversible, the cell loses its integrity and dies.
- Gram-negative bacteria are more susceptible than gram-positive.
- Spores and enzymes are more resistant; PEF works best with vegetative cells.
Conclusion: PEF processing is a promising technique for preserving food without heat, maintaining quality
and nutrition.