PEF - Pulsed Electric Field

Innovative Technology: Pulsed Electric Field (PEF) Processing

This section introduces pulsed electric field (PEF) technology as an innovative method for food processing. It highlights the advantages of PEF over conventional thermal methods and its potential to improve the freshness, texture, and nutritional value of foods.

Advantages of Pulsed Electric Field (PEF) Processing

• PEF processing involves applying short electric pulses to foods, creating pores in plant cells and improving accessibility for further processing.

• These pulses also inactivate microbial cells, enhancing product safety and shelf life.

• PEF technology is particularly beneficial for small and medium enterprises (SMEs), as it offers low-cost and portable equipment that can be easily integrated into existing food processing lines.

• Processing foods with PEF has several advantages:

• Maceration and malaxation processes require less time and effort when pre-processed with PEF.

• Removing peels from fruits and vegetables becomes less energy-intensive compared to traditional methods.

• The shape, texture, and color of foods are improved through PEF processing.

• Fruit juices and oils extracted using PEF have higher purity, containing fewer water content but more pigments and antioxidants.

• Shelf life of food products is extended by inactivating microbes at low temperatures using PEF.

Applications of Pulsed Electric Field (PEF) Processing

Olive Oil Production

• In olive oil production, PEF treatment applied between crushing the olives and the malaxation step increases oil yield by 1-2% while reducing malaxation time.

• This leads to significant energy savings during processing.

Apple Juice Production

• PEF treatment is applied between milling the apples and the pressing step in apple juice production.

• Processing 1,800 tons per year of apple juice with PEF saves CO2 emissions equivalent to three return trips between Rome and Beijing by car.

Tomato Processing

• PEF treatment is applied to raw tomatoes during the first washing step, facilitating skin removal during steam peeling.

• Processing 15,000 tons per year of tomatoes with PEF saves energy equivalent to the weight of 651 Asian elephants in CO2 emissions.

Wine Production

• PEF treatment is applied before maceration of grapes in wine production, reducing maceration time by 50%.

• Using PEF to produce one million bottles of red wine saves an equivalent water volume of one Olympic swimming pool.

Cider Production

• In cider production, PEF treatment is applied twice: before the pressing phase and fermentation phase.

• Up to 7.5% extra juice can be extracted from a batch of firm apples after PEF treatment.

By leveraging pulsed electric field (PEF) technology, food producers can reduce processing time, minimize water and energy consumption, and improve product quality across various food processing applications.