Introducing pulsed electric field treatments for fruit juices industry in Egypt as an alternative of thermal pasteurization

2020 ◽  
Vol 0 (0) ◽  
pp. 148-167
Author(s):  
G. El Sayed ◽  
M. Osman ◽  
A. Abd El-Hamied ◽  
T. Ghanem
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Fruit Juices ◽  
Thermal Pasteurization

scholarly journals Non-Thermal Preservation of Fruit Juices

2008 ◽  
Author(s):  
V. M. (Bala) Balasubramaniam
Keyword(s):  
United States ◽  
High Pressure ◽  
Electric Field ◽  
Food Industry ◽  
Pulsed Electric Field ◽  
The United States ◽  
High Pressure Processing ◽  
Fruit Juices ◽  
Microbial Inactivation ◽  
Juice Processing

Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

Pulsed Electric Field Technology: Effect on Milk and Fruit Juices

2007 ◽  
pp. 241-269 ◽  
Author(s):  
Hilton C. Deeth ◽  
Nivedita Datta ◽  
Alexander I. V. Ross ◽  
Xuan T. Dam
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Fruit Juices

scholarly journals Microbial analysis and virulence genes detection of milk preserved using heat-assisted pulsed electric field

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Suci Yuliangsih ◽  
Diana Elizabeth Waturangi ◽  
Yogiara
Keyword(s):  
Electric Field ◽  
Virulence Genes ◽  
Pulsed Electric Field ◽  
Raw Milk ◽  
Chain Reaction ◽  
Log Reduction ◽  
Milk Samples ◽  
Microbial Analysis ◽  
Polymerase Chain ◽  
Thermal Pasteurization

Abstract Objective Microbial analysis in milk preserved using heat-assisted Pulsed Electric Field (PEF) need to be assessed. In this study we analyze the microbial quality and virulence-associated genes in milk samples preserved using heat-assisted PEF from several producers in Indonesia. Results Milk samples were collected consisting of raw milk, milks taken after the heating, PEF, mixing, cooling, and packaging. Microbiological and Polymerase Chain Reaction (PCR) detection for virulence genes were performed. Heat-assisted PEF treatment gave 2.7–7.47 log reduction for TPC; 1.6–2.56 log reduction for MPN number; 3.13–6.48 log reduction for S. aureus; and for B. cereus there was an increase of 0.76 log and a reduction of 0.46 log. While milk samples from thermal pasteurization gave log reduction numbers of TPC, MPN, and S. aureus respectively 5.28; 2.56; and 4.73, for B. cereus was increasing 2.4 log. Producer C performed the best results with significant reduction compared with others (p < 0.005). There were no colonies of L. monocytogenes found in all of the samples. PCR results showed that milk samples possessed virulence genes 17.5% (10/57) of invA genes, 54.4% (31/57) of nheA genes, 68.4% (39/57) of cytK genes, 38.6% (22/57) of nuc genes, 63.2% (36/57) of ileS genes, while hly and actA genes were not detected.

scholarly journals RANCANG BANGUN ALAT PASTEURISASI NON THERMAL DENGAN PULSED ELECTRIC FIELD (PEF)

2021 ◽  
Vol 11 (2) ◽  
pp. 8-12
Author(s):  
Elsara Krysti Simarmata ◽  
Ika Novia Anggraini ◽  
Novalio Daratha ◽  
Afriyastuti Herawati ◽  
Yuli Rodiah
Keyword(s):  
Electric Field ◽  
High Voltage ◽  
Pulsed Electric Field ◽  
Microbial Inactivation ◽  
Microbiology Laboratory ◽  
Voltage Output ◽  
Voltage Variation ◽  
Voltage Generation ◽  
Thermal Pasteurization ◽  
Made In

ABSTRACTPackaged beverages have become a product that is very much on the market both internationally and nationally. In the process of making packaged beverages, in order to last longer the microbes in the drink must first be inactivated in order for the drink to last longer, the microbial inactivation process in the drink is called pasteurization. Convernsional pasteurization is done by heating the drink to be in production. But the high temperature of the drink can change the taste, color, and even nutrition of the drink. This is underpinning the non-thermal pasteurization process by using high voltage impulses (Pulsed Electric Field,PEF). PEF is a technology that utilizes high voltage DC to produce a field between two electrodes. Pateurization occurs when between electrodes there is milk that is flowed with high voltage DC. High voltage generation is performed using flyback transformers with voltage output up to 30 kV. In the pasteurization process given 6 voltage variations namely 5, 10, 12,5, 15, 20, and 30 kV. Pasteurization results are then tested in fmipa microbiology laboratory to find out the success of the tools that have been made. In each voltage variation it is obtained that all treatments have reached pasteurized milk quality standards based on SNI where at 5kV voltage variation can inactivat microbes up to 83.33%, voltage variation of 10kV can inactivat microbes up to 94.5%, At a voltage variation of 12.5 kV can inactivae microbes up to 83.6%, 15kV voltage variation can inactivae microbes up to 88.8%, while voltage variation of 20 kV can inactivae microbes up to 84.2% and at voltage variation 30 kV can inactivae microbes up to 84.8%.Key Words: PEF, Flyback Transformer, ZVS Driver, Pasteurization.

Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms

2014 ◽  
Vol 173 ◽  
pp. 105-111 ◽  
Author(s):  
R.A.H. Timmermans ◽  
M.N. Nierop Groot ◽  
A.L. Nederhoff ◽  
M.A.J.S. van Boekel ◽  
A.M. Matser ◽  
...  
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Fruit Juices ◽  
Micro Organisms

Pulsed Electric Field Processing of Fruit Juices

Fruit Juices ◽  
2018 ◽  
pp. 437-449 ◽  
Author(s):  
Mohamed Koubaa ◽  
Francisco J. Barba ◽  
Danijela Bursać Kovačević ◽  
Predrag Putnik ◽  
Mauro D. Santos ◽  
...  
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Fruit Juices

Non Thermal Pasteurization for Orange Juice Using Pulsed Electric Field

2017 ◽  
Vol 23 (5) ◽  
pp. 4082-4085
Author(s):  
Hanifah Jambari ◽  
Naziha Ahmad Azli ◽  
Zaidah Rahmat ◽  
M. Afendi M Piah ◽  
Yahya Buntat ◽  
...  
Keyword(s):  
Electric Field ◽  
Orange Juice ◽  
Pulsed Electric Field ◽  
Thermal Pasteurization

scholarly journals Conventional and Innovative Hygienization of Feedstock for Biogas Production: Resistance of Indicator Bacteria to Thermal Pasteurization, Pulsed Electric Field Treatment and Anaerobic Digestion

Energies ◽  
2021 ◽  
Vol 14 (7) ◽  
pp. 1938
Author(s):  
Xiaojun Liu ◽  
Thomas Lendormi ◽  
Jean-Louis Lanoisellé
Keyword(s):  
Anaerobic Digestion ◽  
Electric Field ◽  
Biogas Production ◽  
Pulsed Electric Field ◽  
Indicator Bacteria ◽  
The European Union ◽  
E Coli ◽  
Biogas Energy ◽  
Mesophilic Digestion ◽  
Thermal Pasteurization

Animal by-products (ABP) can be valorized via anaerobic digestion (AD) for biogas energy generation. The digestate issued from AD process is usually used to fertilize farming land for agricultural activities, which may cause potential sanitary risk to the environment. The European Union (EU) requires that certain ABP be thermally pasteurized in order to minimize this sanitary risk. This process is called hygienization, which can be replaced by alternative nonthermal technologies like pulsed electric field (PEF). In the present study, Enterococcus faecalis ATCC 19433 and Escherichia coli ATCC 25922 were used as indicator bacteria. Their resistance to thermal pasteurization and PEF treatment were characterized. Results show that Ent. faecalis and E. coli are reduced by 5 log10 in less than 1 min during thermal pasteurization at 70 °C. The critical electric field strength was estimated at 18 kV∙cm−1 for Ent. faecalis and 1 kV∙cm−1 for E. coli. “G+” bacteria Ent. faecalis are generally more resistant than “G-” bacteria E. coli. AD process also plays an important role in pathogens inactivation, whose performance depends on the microorganisms considered, digestion temperature, residence time, and type of feedstock. Thermophilic digestion is usually more efficient in pathogens removal than mesophilic digestion.

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