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SYPP: Symposium Actual trends in pulsed power technology

SYPP 2: Pulsed Power II: Anwendungen

SYPP 2.4: Hauptvortrag

Dienstag, 13. März 2012, 15:30–16:00, V57.03

Pulsed Electric Fields in Food Processing: Equipment Design and Commercial Applications — •Stefan Toepfl — DIL German Institute of Food Technologies, Quakenbrueck, Germany

Pulsed electric fields allow a short-time, low energy disintegration of plant and vegetable tissue as well as preservation of liquid media. In comparison to a thermal processing product quality and freshness are retained for heat sensitive products. For plant and vegetable tissue an increase of juice or oil yield during pressing or extraction is observed. The techniques impact on textural properties allows a targeted modification of structural properties, e.g. to enhance cutting performance. Low energy and time requirements are major benefits in comparison to a mechanical grinding or a thermo-break application. To allow a preservation of heat sensitive liquids, the inactivation of target strains such as (E. coli, L. innocua and S. cerevisiae) in orange juice, mango and melon puree as well as smoothies has been evaluated. An inactivation of 4 to 5 log cycles has been achieved. An increase of shelf life from 7 to 21 days has been obtained. Since 2011 is commercially used in European Food industry. Equipment with an average power of up to 80 kW has been developed. Dependent on type of application tubular as well as belt treatment chambers are available. At present a capacity of up to 50 t/h can be achieved for cell disintegration. For preservation of heat sensitive liquids units with a capacity of up to 5.000 l/h have been realized. During the presentation application examples will be shown and the technical, commercial and legal framework will be discussed.