Comprehensive pulsed electric field (PEF) system analysis for microalgae processing

Electrode Material Migration During Pulsed Electric Field (PEF) Treatment

Electrochemical reactions, especially those involving the electrode material, are considered one of the challenges facing the commercialization of the process of food preservation using pulsed electric fields. These undesired reactions lead to the migration of electrode material components into the food under treatment affecting food quality and taste, electric field distribution, and electrode...

Pulsed Electric Field Processing in Food Technology

Pulsed electric field (PEF) processing is a emerging method of food preservation that uses short bursts of electricity for microbial inactivation (cell-lysis) and causes minimal or no detrimental effect on food quality attributes. PEF can be used for processing liquid and semiliquid food products.

Effect of Pulsed Electric Field (pef) on Escherichia Coli within the Liquid Whole Egg

The objective of the present study was to evaluate the efficiency of pulsed electric field (PEF) against Escherichia coli contaminating the liquid whole egg (LWE). The samples of LWE were inoculated with the test bacteria and subsequently treated for 30 μs by the different number of pulses (20-180) of PEF (32.89 kV x cm). Application of PEF resulted in statistically significant reduction of the...

Study of strawberry flavored milk under pulsed electric field processing

Mild and Selective Protein Release of Cell Wall Deficient Microalgae with Pulsed Electric Field

Pulsed electric field (PEF) is considered to be a very promising technology for mild cell disruption. The application of PEF for microalgae that have a rigid cell wall, however, is hampered by the presence of that rigid outer cell wall. A cell wall free mutant of C. reinhardtii was used to mimic pretreated microalgae with removed cell wall, to investigate the possibility of using PEF for protei...