Pulsed electric field technology takes step forward
An award winning study has brought a novel technology, used in food processing, one step closer to being used on a commercial scale.
Pulsed electric field (PEF) processing’s commercial uses have been limited so far. However, a study by Professor Dr Stefan Töpfl identified promising applications, as well as equipment design to bridge the gap from lab scale to commercial application. His Food processing by pulsed electric fields - bridging the gap from lab-scale to commercial application won the 11th G C Hahn Research Prize 2009, bestowed by Tate & Lyle on November 20.
“The study found that PEF application can facilitate processes such as juice winning, ingredient, or oil extraction, brining or drying of plant and meat tissue,” according to Tate & Lyle.
“A yield increase of 4 to 6% was observed for fruit juice separation. Major benefits of the technique are its continuous operability and a processing time in a range of seconds. In addition, by PEF application a microbial decontamination of liquid media can be achieved at lower temperatures than during conventional pasteurisation. This allows the retention of nutritional and functional properties as well as product freshness.”
The study also included a cost analysis of the technology, including energy requirements and operation costs. It found that: “Microbial inactivation by PEF can result in higher operation costs than conventional processing, but quality benefits justify these extra efforts. Heat sensitive media, such as juices, smoothies, emulsions or functional preparations or liquid egg have been identified as promising applications.”
The results of this work have provided the foundation for the development of treatment chambers as well as pulse generators on an industrial scale, added Tate & Lyle.
