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Pulsed Electric Fields (PEF) - Articles and news items

Pulsed electric fields could be used in developing countries to preserve milk

Industry news  •  20 May 2015  •  Victoria White

Pulsed electric fields could provide an energy-efficient way to preserve milk in developing countries, according to a team from Tel Aviv University…

Hygienic design of novel processing equipment

Issue 5 2010  •  4 November 2010  •  Edyta Margas & John Holah, Campden BRI and Alexander Milanov & Lilia Ahrné, SIK

The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of hygienic conditions throughout the equipment’s working life. There is a significant amount of guidance and information available on the principles of hygienic design for traditional food processing equipment (from the European Hygienic Engineering Design Group; www.EHEDG.org), but the nature of NP techniques such as High Pressure Processing (HPP) and Pulsed Electric Field (PEF) may impose other additional stresses on the equipment surfaces, their construction materials and their fabrication.

High-Pressure and Pulsed Electric Field: What do the consumers think?

Issue 2 2010  •  12 May 2010  •  Nina Veflen Olsen (Nofima Mat) and Anne-Mette Sonne (MAPP)

New products and processing techniques are continuously being developed within the food industry. While food scientists may focus on the technical novelty and applaud the progress of science, consumers are often more conservative and sceptical about changes. From earlier experiences with gene modification and irradiation, we have learnt that advantages that new processing technologies offer do not guarantee the success of a product in the market place. Consumer acceptance depends on whether they perceive specific benefits associated with the product,1,2 which means identifying factors that influence consumer acceptance is important.

The food & beverage industry is wasting taxpayers’ money and ignoring the wishes of consumers

Featured news  •  14 October 2009  •  Huub Lelieveld, Executive Committee, Global Harmonistaion Initiative

Despite the fact that preservation of food is essential to ensure that we have food during winter times, for several decades, consumers and consumer organisations have shown an aversion against the most-applied traditional preservation methods: the addition of chemical preservatives, such as sorbic acid, and the use of heat to pasteurise or sterilise the product. The chemicals, they have been told, are not safe and the heat destroys vitamins and other nutrients.

New Food Digital Issue 1 2009

Past issues  •  7 May 2009  •  

In this issue: What does the industry need from science and technology?, Inactivating enzymes by high intensity pulsed electric field, High hydrostatic pressure processing uniformity in the picture, Creating Shared Value in food manufacturing – Nestlé’s experience, Meat processing and proteomics, Molecular detection of spore-forming bacteria in canned food.

Pulsed Electric Field processing of foods

Issue 3 2007, Past issues  •  4 September 2007  •  Stefan Toepfl and Volker Heinz, German Institute of Food Technology (DIL)

Pulsed Electric Field (PEF) applications can be utilised to achieve disintegration of biological tissues or microbes. Various applications have been identified such as improvement of mass transfer during extraction or drying as well as gentle food preservation. The first commercial applications of the technique have been achieved. By development of equipment based on state of the semiconductor, equipment reliability and cost effectiveness of the equipment has been improved. The technology is heading for wider industrial application.

 

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