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The Use of Irreversible Electroporation in Food Preservation

  • Chapter
Irreversible Electroporation

Part of the book series: Series in Biomedical Engineering ((BIOMENG))

Abstract

The need for food preservation has faced mankind since ancient times. Food preservation technologies have evolved as a result of the progression of human knowledge. The more knowledge we have about the environment we live in, the more sophisticated tools we develop to control it. Any significant breakthrough in physics and engineering has resulted in the improvement of food preservation methods. For example,the invention of electricity in 1600 undoubtedly led to major breakthroughs in fresh food storage. Primarily,various thermal methods were invented; thermal sterilization, refrigeration, and cooled storage are among them. However, as years passed, the additional method of pulsed electric field ( PEF) treatment was developed based on the observation of the effect of certain electric fields on cell membranes when delivered as high amplitude short length pulses. Stimulated by customer demand for high quality products displaying the same properties as untreated food, this method is currently in the latest stages of research progress before being implemented industrially. The exact molecular mechanism by which PEF inactivates cells is not yet known. One proposition is that PEF causes the formation of nanoscale pores in the cell membrane, a phenomenon termed electroporation. In the particular case when the process causes cell death, it is called irreversible electroporation (IRE). In the last four decades, IRE food disinfection has been successfully performed on numerous products and bacteria types. Particular contamination problems concerned with specific products have been evaluated, resulting in the investigation of various process parameters and protocol development. This will allow the implementation of IRE technology in the food industry.

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  1. Center for Bioengineering in the Service of Humanity and Society, School of Computer Science and Engineering, Hebrew University of Jerusalem, Givat Ram Campus, Jerusalem, Israel

    Alex Golberg & Boris Rubinsky

  2. Stern College for Women, Yeshiva University, New York, NY, 10016, USA

    Judith Fischer

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    Boris Rubinsky

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Golberg, A., Fischer, J., Rubinsky, B. (2010). The Use of Irreversible Electroporation in Food Preservation. In: Rubinsky, B. (eds) Irreversible Electroporation. Series in Biomedical Engineering. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-05420-4_13

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