1. APPLICATIONS OF PULSED
ELECTRIC FIELD
STEFFIN CHEKOT
1721110030

2. Introduction
 Many applications of PEF have been
investigated in food within the last decades,
utilizing its impact on biological cell
membranes.
 Electropermeabilization and cell
disintegration, plays a major role in food
processing operations.
 Due to high intensity treatment, inactivation
of microbes can be achieved.

3. Juice Processing
 Applying PEF to cellular tissue an increase in
mass transfer coefficients due to cell
membrane permeabilization.
 There is 10-12% increase of juice yield when
applying electroplasmolysis to apple tissue.
 Application of PEF for juice processing
provides a potential to replace or enhance
conventional cell disintegration techniques.

4. PEF TREATMENT OF MICROALGAE,
SEAWEED, AND OTHER AQUATIC
SPECIES
 Different varieties of macro- and microalgae
are sources of vitamins, pigments, proteins as
well as antixodative and bioactive substances.
 Algae extracts applying PEF treatment could
provide a potential toward a gentler
downstream processing.
 There is an increasing in the yield after PEF
treatment, mainly in the case of extractablity
of growth hormones.

5. Plant Oil Extraction
 Sitzmann and Munch (1988) reported an
enhanced separation of tankage emulsions
when extracting protein and fat from animal
tissue.
 A similar effect can be expected after PEF
treatment of oil seeds prior to recovery.
 Yield and quality of oils has been studied and
high oil yield was developed.
 Oil recovery from olives was improved by
7.4% after a PEF treatment at 1.3 kV/cm in
comparison to the control sample.
 In soybean oil an increase in iso-flavonoid
content was reported.

6. Meat & Fish Treatment
 Disintegration of animal cellular tissue is used to
enhance the curing of fish or meat products.
 In case of raw ham a long-term curing and air drying
is applied. During such procedures a PEF treatment
can be applied to improve mass transfer processes
and to accelerate curing, reducing the time
requirements.
 An increase in mass transfer rates, resulting in
faster water transport to the product surface
and therefore drying time can be reduced.
 This will lead to drastic saving of energy and
better utilization of production capacities during
convective air drying.

7. Sugar Processing
 In Conventional procedures for production of
sugar from beets, disintegration and destruction
of cell membranes a thermal treatment at
temperatures in the range from 70 to 78°C is
applied.
 The membrane de-naturation results in an
acceleration of sugar release into the extraction
media, but also cell wall components such as
pectin may become soluble and can diminish
juice purity and quality.
 A PEF treatment of sugar beets could increase mass
transfer rates and could allow to reduce extraction
temperatures and better quality of sugar can be
obtained.

8. MICROBIAL DECONTAMINATION
 The applicability of PEF for microbial
inactivation of liquid food has been proven by
a high number of studies investigating the
impact of PEF on vegetative organisms in
model as well as real food material.