Abstract
Pulsed electric field (PEF) technology is currently successfully used to a larger extent in the food industry for two key application areas: pre-treatment of potatoes in French fries and snack production and fruit juice preservation. Although numerous other application areas have been investigated in lab and pilot scale, they did not find their way into industrial application yet. Certain requirements have to be met in order to successfully translate electroporation phenomena into improved product quality, process efficiency, or innovative processing concepts. This chapter aims at identifying such requirements based on a process performance analysis of the application of PEF for the treatment of foodstuffs. Emphasis is put on the two main fields of application, nonthermal inactivation of microorganisms and cell disintegration of plant raw materials for the improvement of mass transfer processes. A systematic process analysis is performed based on effects related to the micro-, meso-, and macroscale and considering the interactions between process and product.
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Jaeger, H., Fauster, T., Schottroff, F. (2022). Pulsed Electric Field Process Performance Analysis. In: Raso, J., Heinz, V., Alvarez, I., Toepfl, S. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-70586-2_16
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