Pulsed Electric Field Processing of Foods
Pulsed Electric Field Processing of Foods
Pulsed Electric Field Processing of Foods
ELECTRICAL BREAKDOWN
ELECTROPORATION
Cell Membrane
CYTOPLASM
CELL MEMBRANE
(INSULATOR)
Membrane
*
(1)
(2)
(3)
(4)
(1)
(2)
(3)
(4)
COMPRESSED.
Pore
Formation
Membrane
Rupture
Stages of Electroporation in a cell membrane (Tsong, T.Y. 1990)
PRESERVATION
CELL
DISINTEGRATION
PRESERVATION
MICROBIAL INACTIVATION
PULSE
UPTO
21DAYS
CELL
DISINTEGRATION
PEF induces
Water soluble vitamins
Fat soluble vitamins
---------
no significant reduction
no significant reduction
Antioxidant capacity/carotenoids/Flavonoids
General observations
Heat treatments (fruits & veg)
antioxidant capacity ( severity).
caratenoids/flavanoids ( severity).
PEF treatments
lesser effect on antioxidant capacity.
lesser effect caratenoids/flavanoids.
Adapted from James Lyng,UCD
Summary
Vitamin C: PEF induces Slight Reduction(4-5%) i.e lower as
compared to conventional heat process treatment (20-30%)
1900
1920
1940
1960
1980
2000
2020
(1949) ELECTROPLASMOLYSIS
TH.STERL
PRES
PEF
EXTR
TH. PAST
RESEARCH FACILTIY
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