By: Sese, Louisse Naomi

Suarez, Eileen Jewel Mae

Pulsed Electric Field (PEF)

It is a contemporary and one of the promising non-thermal

treatment used in processing foodstuff
This treatment uses short electric pulses to preserve the
food from microbial inactivation and causes minimal
destructive effect on food quality attributes
Electric fields in the range of 5-50 kV/cm generated by the
application of short high voltage pulses (s) between two
electrodes cause microbial inactivation at temperatures
below those used in thermal processing.
Applicable for preserving liquid and semi-liquid foods
removing microorganisms and producing functional
constituents
Basic Principles

application of short pulses of high electric fields

with duration of microseconds micro- to
milliseconds and intensity in the order of 10- 80
kV/cm
keeping food below temperatures normally
used in thermal processing
 Advantages
Short treatment time (normally below one second)
Low treatment temperature
Energy lost during heating food is minimized
Can be a substitute for conventional heat pasteurization
Increase shelf life and maintain food safety while retaining the original color,
flavor, texture, and nutritional value of the food stuff
This treatment inactivates vegetative microorganisms such as pathogens,
yeast, and spoilage microorganisms
Can pasteurized liquid products such as juices, milk, and soups without using
food additives
Can be used in batch or continuous process
Can be used in the pretreatment process to improve the metabolite
extraction
Disadvantages
Effective only for the microbial inactivation of vegetative microorganisms
Expensive
Microorganisms are killed during the process but the spores are able to survive
To extend shelf life, refrigeration is needed
Does not inactivate enzymes
Not suitable for solid food products specifically those that are not pumpable
Restricted to food products with no air bubbles and with low electrical
conductivity
The aim of pef

maximize the
effectiveness of natural
raw materials
generates significant
increases in yield,
freshness and flavor
enhance mass transport
processes during
extraction
How does it work?

high voltage pulses

applied induce pores in
cell membranes,
causing a loss of barrier
function, leakage of
intracellular content
and loss of vitality
What types of foods can be treated?

Depending on the aim

of application, solid,
semi-liquid and liquid
foods can be treated.
can be applied to
whole fruits, vegetables
and potato tubers, fruit
or vegetable pieces and
fruit or vegetable
mashes, prior to
APPLICATIONS

EXTRACTIO
N
TREATMENT PROCESSES
OF MILD
PRESERVATION
POTATOES
OF BEVERAGES
TO REPLACE
PREHEATING
SHELF LIFE

Like thermally
pasteurized foods
PEF-treated products
are usually stored
refrigerated
COST OF PEF TECHNOLOGY
On a commercial scale total
costs of 1 Euro/ton (= 0.1
Eurocent per liter or kg)

In US Dollar total costs of

approximately 0.056 US
Dollarcent per lb for cell
disintegration and 4.92 US
Dollarcent per gallon for
microbial inactivation