Pulsed electric field food processing -industrial equipment design and commercial applications

Stewart Postharvest Review

Volumn 8, Issue 2, 2012, Pages 1-7

  Toepfl, Stefan ^a  

^a German Institute of Food Technologies DIL   (Germany)

Author keywords

Cell disintegration; Electroporation; Equipment design; Non thermal preservation; PEF; Pulsed electric fields

Indexed keywords

EID: 84871447694     PISSN: None     EISSN: 17459656     Source Type: Journal    
DOI: 10.2212/spr.2012.2.4     Document Type: Article

References (69)

1. Doevenspeck H. Verfahren und Vorrichtung zur Gewinnung der einzelnen Phasen aus dispersen Systemen. 1960: Germany.
2. Doevenspeck H. Influencing cells and cell walls by electrostatic impulses. Fleischwirtschaft 1961. 13(12): p. 968-987.
3. Barbosa-Cánovas GV, et al. Nonthermal preservation of foods. 1998, New York: Marcel Dekker.
4. Toepfl S, Heinz V and Knorr D. Applications of pulsed electric field technology for the food industry. In: Pulsed electric field technology for the food industry, Raso J and Heinz V, Editors. Springer: Berlin; 2006: p. 197-221.
5. Sitzmann W and Münch EW. Das ELCRACK ® Verfahren: Ein neues Verfahren zur Verarbeitung tierischer Rohstoffe. Die Fleischmehlindustrie 1988:40(2): 22-28.
6. Toepfl S, Heinz V and D Knorr. History of Pulsed Electric Field Treatment. In: Preservation of foods by Pulsed Electric Fields, Lelievield H, Notermans S and De Haan SWH, Editors. Woodhead: Cambridge, UK; 2007: p. 9-39.
7. Clark P. Pulsed Electric Field Processing. Food Technology 2006: 60: 66 -67.
8. Zhang Q, Barbosa-Cánovas GV and Swanson BG. Engineering aspects of pulsed electric field pasteurization. Journal of Food Engineering 1995: 25: 261-281.
9. Heinz V, Toepfl S and Knorr D. Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innovative Food Science and Emerging Technologies 2003: 4 (2): 167-175.
10. Amiali M, et al. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk. Journal of Food Engineering 2007: 79(2): 689-694.
11. Lebovka NI, et al. Temperature enhanced electroporation under the pulsed electric treatment of food tissue. Journal of Food Engineering 2005: 69: 177-184.
12. Evrendilek GA and Zhang QH. Effects of pH, temperature, and prepulsed electric field treatment on pulsed electric field and heat inactivation of Escherichia coli O157:H7. Journal of Food Protection 2003:66(5): 755-759.
13. Gaudreau MPJ, et al. Design considerations for pulsed electric field processing. in 2nd European Pulsed Power Symposium. Hamburg: Shaker, Aachen; 2004.
14. Bluhm HJ. Pulsed Power Systems. Berlin, Germany: Springer; 2006.
15. Loeffler M. Generation and Application of High Intensity Pulsed Electric Fields. in: Pulsed Electric Field Technology for the Food Industry. Fundamentals and Applications. J. Raso and V. Heinz, Editors. 2006, Springer: Berlin; P. 27-72.
16. Sitzmann W. Technologieentwicklung der Elektroporation. Reinbek; 2006.
17. Toepfl S. Pulsed Electric Field food treatment - scale up from lab to industrial scale. Procedia Food Science 2011:1: 776-779.
18. Kern M. Bipolarer Marxgenerator mit Schalterturm, direkter Triggerung und Gaskonditionierung für industriellen Dauerbetrieb. Germany; 2005.
19. Kuthi A, et al. Marx generator using pseudospark switches. in Pulsed Power Conference, Digest of Technical Papers; 2003.
20. Schultheiss C, et al. Principle of electroporation and development of industrial devices. Zuckerindustrie 2004: 129(1): 40-44.
21. Kempkes M. Pulsed Electric Field Processing. In: iFood 2011. Osnabrueck, Germany; 2011.
22. Huang K and Wang J. Designs of pulsed electric fields treatment cham-bers for liquid foods pasteurization process: A review. Journal of Food Engineering 2009: 95(2): 227-239.
23. Odriozola-Serrano I, Bendicho-Porta S and Martín-Belloso O. Comparative Study on Shelf Life of Whole Milk Processed by High-Intensity Pulsed Electric Field or Heat Treatment. Journal of Dairy Science 2006: 89(3): 905-911.
24. Fiala A, et al. Coupled electrical-fluid model of pulsed electric field treatment in a model food system. Innovative Food Science & Emerging Technologies 2001: 2: 229-238.
25. Meneses N, Jaeger H and D Knorr. Coupling electric field, heat transfer and fluid dynamics modelling during PEF-treatment to predict impact on enzyme inactivation and retention. in IFT Annual Meeting. Anaheim, USA; 2009.
26. Toepfl S, Heinz V and Knorr D. High intensity Pulsed Electric Fields applied for food preservation. Chemical Engineering and Processing 2006: p. doi:10.1016/j.cep.2006.07.011.
27. Roodenburg B, et al. Metal release in a stainless steel pulsed electric field system. Part I. Effect of different pulse shapes; theory and experimental method. Innovative Food Science & Emerging Technologies 2005: 6(3): 327-336.
28. Roodenburg B, et al. Metal release in a stainless steel pulsed electric field system. Part II. The treatment of orange juice; related to legislation and treatment chamber lifetime. Innovative Food Science & Emerging Technologies 2005: 6(3): 337-345.
29. Morren J, Roodenburg B and de Haan SWH. Electrochemical reactions and electrode corrosion in pulsed electric field (PEF) treatment chambers. Innovative Food Science and Emerging Technologies 2003: 4(3): 285-295.
30. Roodenburg B, et al. Corrosion Experiments in a PEF Treatment Chamber with stainless steel electrodes. in Workshop Nonthermal Food Preservation. Wageningen, The Netherlands; 2003.
31. Saulis G, et al. Changes of the solution pH due to exposure by high voltage electric pulses. Bioelectrochemistry 2005: 67: 101-108.
32. Angersbach A and Knorr D. Anwendung elektrischer Hochspannun gsimpulse als Vorbehandlungsverfahren zur Beeinflussung der Trocknungscharakteristika und Rehydrationseigenschaften von Kartoffelwürfeln. Nahrung 1997: 41: 194-200.
33. Angersbach A, Heinz V and Knorr D. Verfahrenstechnische Aspekte der Hochspannungsimpulsmethode (HELP) zum Zellaufschluss in der Lebensmittel- und Biotechnologie. in Jahrestagung der VDI-Gesellschaft Verfahrenstechnik und Chemieingenieurwesen. Karlsruhe; 2000.
34. Müller G, et al. Karlsruher Elektroporationsanlage KEA - Die Erfolgsgeschichte eines Technologietransfers in die Industrie. in: Forschungszentrum Karlsruhe - Nachrichten; 2007: p. 153-158.
35. Schultheiss C, et al. Processing of sugar beets with pulsed electric fields. IEEE Transactions on Plasma Science 2002: 30(4): 1547-1551.
36. Schultheiss C. Verfahren zum kontinuierlichen nichtthermischen Aufschluss und Pasteurisieren industrieller Mengen organischen Prozessgutes durch Elektroporation und Reaktor zur Durchführung des Verfahrens. Forschungszentrum Karlsruhe: Germany; 2001.
37. Rastogi NK. Application of high intensity pulsed electrical fields in food processing. Food Reviews International 2003; 19(3): 229-251.
38. Jeyamkondan S, Jayas DS and Holley RA. Pulsed electric field processing of foods: a review. Journal of Food Protection 1999: 62(9): 1088-1096.
39. AIJN. 2012 Market Report Liquid Fruit. EFJ Association, Editor; 2012.
40. Schilling S, et al. Comparative study of apple juice preservation by exposure to pulsed electric fields and thermal processing with respect to juice quality-related parameters and enzyme inactivation. Journal of Agricultural & Food Chemistry 2008: 56(12): 4545-54.
41. Elez-Martínez P and O Martín-Belloso. Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chemistry 2007: 102(1): 201-209.
42. Cserhalmi Z, et al. Study of pulsed electric field treated citrus juices. Innovative Food Science & Emerging Technologies 2006:7: 49-54.
43. Irving D. We zijn nu al aan het opschalen. VMT Voedingsmiddelentechnologie 2012(16): 11-13.
44. Timmermans RAH, et al. Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes. Innovative Food Science and Emerging Technologies 2011; 12: 235-243.
45. Vervoort L, et al. Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part II: Impact on specific chemical and biochemical quality parameters. Innovative Food Science and Emerging Technologies 2011(12): 466-477.
46. Li SQ, et al. Elimination of Lactobacillus plantarum and achievement of shelf stable model salad dressing by pilot scale pulsed electric fields combined with mild heat. Innovative Food Science & Emerging Technologies 2005: 6: 125-133.
47. Wiezorek T, Heinz V and Toepfl S. Ein Beitrag zur Nachhaltigkeit -Aufarbeitung von Schlachttierblut mittels gepulster elektrischer Felder (PEF). Rundschau Fleischhygiene und Lebensmittelüberwachung 2009 (3).
48. Sepulveda DD, et al. Production of extended shelf-life milk by processing pasteurized milk with pulsed electric fields. Journal of Food Engineering 2005: 67: 81-86.
49. Bendicho S, Barbosa-Cánovas GV and Martin O. Milk processing by high intensity pulsed electric fields. Trends in Food Science & Technology 2002: 13(195-204).
50. Reina LD, et al. Inactivation of Listeria monocytogenes in milk by pulsed electric field. Journal of Food Protection 1998: 61(1203-1206).
51. Sobrino-Lopez A, et al. The effect of adding antimicrobial peptides to milk inoculated with Staphylococcus aureus and processed by highintensity pulsed-electric field. Journal of Dairy Science 2009: 92(6): 2514-2523.
52. Shamsi K, et al. Alkaline phosphatase and microbial inactivation by pulsed electric field in bovine milk. Innovative Food Science & Emerging Technologies 2008: 9(2): 217-223.
53. Calderón-Miranda ML, Barbosa-Cánovas GV and Swanson BG. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin. International Journal of Food Microbiology 1999: 21: 19-30.
54. Fincan M, DeVito F and Dejmek P. Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment. Journal of Food Engineering 2004: 64: 381-388.
55. Fincan M and Dejmek P. Effect of osmotic pretreatment and pulsed electric field on the viscoleastic properties of potato tissue. Journal of Food Engineering 2003:59: 169-175.
56. Angersbach A, Heinz V and Knorr D. Effects of pulsed electric fields on cell membranes in real food systems. Innovative Food Science and Emerging Technologies 2000: 1: 135-149.
57. Lebovka NI, Shynkaryk NV and Vorobiev E. Pulsed electric field enhanced drying of potato tissue. Journal of Food Engineering 2007: 78(2): 606-613.
58. Lebovka NI, Praporscic I and Vorobiev E. Enhanced expression of juice from soft vegetable tisues by pulsed electric fields: consolidation stages analysis. Journal of Food Engineering 2003: 59: 309-317.
59. Schulz M, Jaeger H and D Knorr. Abstimmung von Zerkleinerungsgrad, Elektroporation und Entsaftungssystem auf die Saftausbeute von Apfel und Karottensaft. Flüssiges Obst 2011(6): p. 222-227.
60. Lebovka NI, Praporscic I and Vorobiev E. Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples. Innovative Food Science and Emerging Technologies 2004: 5(1): p. 9-16.
61. Janositz A and D Knorr. Microscopic visualization of Pulsed Electric Field induced changes on plant cellular level. Innovative Food Science & Emerging Technologies 2010(11): 592-597.
62. Lindgren M. Root vegetable treatment; 2006.
63. FEI. Hochspannende Technologie! PEF ermöglicht produktschonende Haltbarmachung und vielseitig nutzbaren Zellaufschluss, F.d.E. Newsletter, Editor; 2012: p. 3-5.
64. Mathys A and S Toepfl. Pulsed Electric Fields for Improving Mass Transfer. South African Food Science and Technology 2012 2(5): 41-43.
65. Kraus W. Reports on the 2003 campaign - VDZ Zweigverein Süd. Zuckerindustrie 2004: 129(5): 349-363.
66. Kraus W. The 2002 beet campaign - VDZ Zweigverein Süd. Zuckerindustrie 2003: 128(5): 344-354.
67. Toepfl S. Pulsed Electric Field food treatment - scale up from lab to industrial scale. In: 11th ICEF, 2011. Athens, May 23rd to 26th.
68. Dobreva A, et al. Effect of pulsed electric fields (PEF) on oil yield and quality during distillation of white oil-bearing rose (Rosa alba L.).. Zeitschrift für Arznei- und Gewürzpflanzen ZAG 2010: 15(3): p. 127-131.
69. Nöhle U. Präventives Qualitätsmanagement in der Lebensmittelindustrie Teil II: Risikoanalysen nach HACCP. Deutsche Lebensmittel-Rundschau 1994; 90: p. 351-354.