Pulse Electric Field (PEF)

PEF uses short bursts of high voltage electric fields on foods to rupture the cell walls of microbes giving desired microbial inactivation. Cell walls of food also rupture thus modifying food structure.
Food pasteurisation, extraction of juices yields, and dehydration of foods. Nutrient retention and shelf-life extension. Reduced water and energy consumption

Objectives

  • Disrupt microbes cells (lysis)

Other characteristics

  • Extend shelf-life
  • Improve energy efficiency
  • Reduce water use

Degree of integration of marine resources

Moderate to high

Potential sectors of aplication

  • Bakery and pastry
  • Dairy
  • Meat
  • Prepared food
  • Seafood

Main advantages of cooperation

Capital cost. Energy costs. Mainentance of electrodes. Air must be extracted prior to processing as air is poor conductor of electricity

Entities