High Intensity Pulsed Electric

Field Processing
-Prashanta Pokhrel

 Difference between pasteurization and

UHP/HIPEF
12D vs pasteurization
categorize the following process into thermal and
non thermal.

ohmic heating
microwave heating
low electric arc field stimulaiton
high voltage arc discharge and
HIPEF
UHP

 Some questions ?
what happens when electricity is passed through
food?
Electropure process:
ELESTERIL process
ELRACK
HIPEF

HIPEF

novel method
non thermal technique
uses short pulses of electricity (dc/ac ??)
Similar to UHP it reduces the detrimental
changes in foods, preserving the sensory and
nutritional properties of food.

Principle

(Electroporation)Dilectric rupture theory

Electrolysis product (highly reactive free radicles)
Induced oxidaiton and reduction reactions
Electrofusion
Heat produced by transformation of induced
electric energy

Question: Does electroporation occurs in food cells

?

Mechanism of electroporation

PEF system comprises of..

A high voltage pulse generator

a high-voltage power source,

an energy storage capacitor bank,
a charging current limiting resistor,
a switch to discharge energy from the capacitor across
the food, and

A treatment chamber
A Control system
An oscilloscope is used to observe the pulse
waveform.

PEF :schematic design

impulse
generation
system

Treatment chamber

Treatment chamber design

Fig 4:
Configurations
of treatment
chambers for
continuous PEF
treatment :a)
parallel plate, b)
coaxial and c)
co-linear
configuration.

Dunn and Pearlman continuous

chamber

Factors that affect the inactivation of

m/os
pulses and their duration(10-80kV /for millimicro seconds).
Temperature of food.
ions.
electrical conductivity (opp. of resistivity).
air bubbles(foam forming food products
unsuitable for PEF).

Some findings of PEF processing on

liquid food and beverages
See on handsout..

Some other aspects

Done at ambient or slightly above ambient temperature

Deareation is must.
Treated food stored under refrigeration.
limited effects over spores/affects few enzymes.
Does not affect co-valent bonds: thus flavour profile does
not alter.
HIPEF effective for vegetative cells so it focusses on foodborne pathogens and spoilage microorganisms.
Alternative to conventional processing technology in case
of milk, juices and other liquid products.
HIPEF restricted to liquid products with low viscosity and
electrical conductivity.

thank you