Skip to main content
SpringerLink
Log in

Food Industry Applications for Pulsed Electric Fields

  • Chapter
  • First Online:
Electrotechnologies for Extraction from Food Plants and Biomaterials

Part of the book series: Food Engineering Series ((FSES))

Abstract

In this chapter the potential of pulsed electric fields (PEF) to enhance or create alternatives to conventional methods in food processing will be summarized. After a brief introduction of the historical background, some applications for gentle food preservation will be presented. The enhancement of mass transfer processes like extraction or drying by PEF-pretreatment will be pointed out by showing examples ranging from fruit juice and plant oil recovery to the disintegration of animal tissue. The use of PEF for the softening of plant tissue, for the induction of stress reactions, as well as for wastewater treatment will be illustrated. The discussion of energy requirements and cost-effectiveness will complete the chapter.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Ade-Omowaye, B. I. O., Angersbach, A., Eshtiaghi, M. N., and Knorr, D. (2001a). “Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut pressing.”Innovative Food Science and Emerging Technologies, 1, 203–209.

    Google Scholar 

  • Ade-Omowaye, B. I. O., Rastogi, N. K., Angersbach, A., and Knorr, D. (2001b). “Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika.”Innovative Food Science and Emerging Technologies, 2, 1–7.

    CAS  Google Scholar 

  • Allen, M., and Soike, K. (1967). “Disinfection by electrohydraulic treatment.”Science, 156, 524–525.

    CAS  Google Scholar 

  • Angersbach, A., Heinz, V., and Knorr, D. (2000). “Effects of pulsed electric fields on cell membranes in real food systems.”Innovative Food Science and Emerging Technologies, 1, 135–149.

    CAS  Google Scholar 

  • Angersbach, A., and Knorr, D. (1997). “Anwendung elektrischer Hochspannungsimpulse als Vorbehandlungsverfahren zur Beeinflussung der Trocknungscharakteristika und Rehydrationseigenschaften von Kartoffelwürfels.“Nahrung, 41, 194–200.

    Google Scholar 

  • Anonymous. (1987). “Methods and apparatus for extending the shelf-life of fluid food products.”Maxwell Laboratories, Inc., San Diego, U.S., U.S. patent 4695472.

    Google Scholar 

  • Ayhan, Z., Yeom, H. W., Zhang, Q. H., and Min, D. B. (2001). “Flavor, color and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.”Journal of Agricultural Food Chemistry, 49, 669–674.

    CAS  Google Scholar 

  • Ayhan, Z., Zhang, Q. H., and Min, D. B. (2002). “Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.”Journal of Food Protection, 65(10), 1623–1627.

    CAS  Google Scholar 

  • Balasa, A., and Knorr, D. (2006). “Extraction of total phenolics from grapes in correlation with degree of membrane poration." COST meeting 928-300606, Reykjavik, Island.

    Google Scholar 

  • Balasa, A., Toepfl, S., and Knorr, D (2006). “Influence of pulsed electric field treatment on total polyphenolic content of grape products." Food factory of the future, Gothenburg, Sweden.

    Google Scholar 

  • Bansal, B., and Chen, X. D. (2006). “A critical review of milk fouling in heat exchangers." Comprehensive Reviews in Food Science and Food Safety, 5, 27–33.

    CAS  Google Scholar 

  • Barbosa-Cánovas, G. V., and Altunakar, B. (2007). “Pulsed electric fields processing of foods: an overview." Pulsed electric fields technology for the food industry, J. Raso and V. Heinz, eds., Springer Verlag.

    Google Scholar 

  • Barbosa-Cánovas, G. V., Pothakamury, U. R., Palou, E., and Swanson, B. G. (1998). Nonthermal preservation of foods, Marcel Dekker, New York.

    Google Scholar 

  • Barsotti, L., Dumay, E., Mu, T. H., Fernandez Diaz, M. D., and Cheftel, J. C. (2001). “Effects of high voltage electric pulses on protein-based food constituents and structures." Food Science & Technology, 12, 136–144.

    CAS  Google Scholar 

  • Bazhal, M., Lebovka, N. I., and Vorobiev, E. (2001). “Pulsed electric field treatment of apple tissue during compression for juice extraction." Journal of Food Engineering, 50, 129–139.

    Google Scholar 

  • Bazhal, M., and Vorobiev, E. (2000). “Electrical treatment of apple cossettes for intensifying juice pressing." Journal of the Science of Food and Agriculture, 80, 1668–1674.

    CAS  Google Scholar 

  • Beattie, J. M., and Lewis, F. C. (1925). “The electric current (Apart from the Heat Generated). A Bacteriological Agent in the Sterilization of Milk and other fluids." Journal of Hygiene, 24, 123–137.

    CAS  Google Scholar 

  • Bendicho, S., Barbosa-Cánovas, G. V., and Martin, O. (2002). “Milk processing by high intensity pulsed electric fields." Trends in Food Science & Technology, 13, 195–204.

    CAS  Google Scholar 

  • Bendicho, S., Barbosa-Cánovas, G. V., and Martín, O. (2003). “Reduction of protease activity in simulated milk ultrafiltrate by continuous flow high intensity pulsed electric field treatments." Journal of Food Science, 68(3), 952–957.

    CAS  Google Scholar 

  • Bouzrara, H., and Vorobiev, E. (2000). “Beet Juice Extraction by pressing and pulsed electric fields." International Sugar Journal, 102(1216), 194–200.

    CAS  Google Scholar 

  • Braakman , L. (2003). “Breakthrough in pasteurisation – pulsed electric fields." Food Engineering and Ingredients, 1, 34–38.

    Google Scholar 

  • Calderon-Miranda, M. L., Barbosa-Canovas, G. V., and Swanson, B. G. (1999). “Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin." International Journal of Food Microbiology, 51(1), 19–30.

    CAS  Google Scholar 

  • Castro, A. J., Swanson, B. G., Barbosa-Cánovas, G. V., and Zhang, Q. H. (2001). “Pulsed electric field modification of milk alkaline phosphatase activity." Electric fields in food processing, G. V. Barbosa-Cánovas and Q. H. Zhang, eds., Technomic, Lancaster, PA, 65–82.

    Google Scholar 

  • Clark, P. (2006). “Pulsed electric field processing." Food Technology, 60, 66–67.

    Google Scholar 

  • Cserhalmi, Z., Sass-Kiss, A., Toth-Markus, M., and Lechner, N. (2006). “Study of pulsed electric field treated citrus juices." Innovative Food Science & Emerging Technologies, 7(1–2), 49–54.

    CAS  Google Scholar 

  • Doenenburg, H., and Knorr, D. (1993). “Cellular permeabilisation of cultured plant tissue by high electric field pulses or ultra high pressure for the recovery of secondary metabolites." Food Biotechnology, 7(1), 35–48.

    Google Scholar 

  • Doevenspeck , H. (1960). “Verfahren und Vorrichtung zur Gewinnung der einzelnen Phasen aus dispersen Systemen." German Patent DE Germany, 1237–154.

    Google Scholar 

  • Doevenspeck, H. (1961). “Influencing cells and cell walls by electrostatic impulses." Fleischwirtschaft, 13(12), 968–987.

    Google Scholar 

  • Edebo, L., and Selin, I. (1968). “The effect of the pressure shock wave and some electrical quantities in the microbicidal effect of transient electric arcs in aqueous systems." Journal of General Microbiology, 50, 253–259.

    CAS  Google Scholar 

  • El-Belghiti, K., Rabhi, Z., and Vorobiev, E. (2005). “Kinetic model of sugar diffusion from sugar beet tissue treated by pulsed electric field." Journal of the Science of Food and Agriculture, 85, 213–218.

    CAS  Google Scholar 

  • Eshtiaghi , M. N., and Knorr, D. (1999). “Process for treatment of sugar beet." European Patent, WO99/6434.

    Google Scholar 

  • Eshtiaghi, M. N., and Knorr, D. (2000). “Anwendung elektrischer Hochspannungsimpulse zum Zellaufschluss bei der Saftgewinnung am Beispiel von Weintrauben." LVT, 45, 23–27.

    Google Scholar 

  • Evrendilek, G. A., Jin, Z. T., Ruhlman, K. T., Qiu, X., Zhang, Q. H., and Richter, E. R. (2000). “Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systems." Innovative Food Science and Emerging Technologies, 1, 77–86.

    Google Scholar 

  • Evrendilek, G. A., and Zhang, Q. H. (2003). “Effects of pH, temperature, and pre-pulsed electric field treatment on pulsed electric field and heat inactivation of Escherichia coli O157:H7." Journal of Food Protection, 66(5), 755–759.

    Google Scholar 

  • Evrendilek, G. A., Zhang, Q. H., and Richter, E. R. (2004). “Application of pulsed electric fields to Skim Milk inoculated with Staphylococcus aureus." Biosystems Engineering, 87(2), 137–144.

    Google Scholar 

  • FDA. (2003). “Genesis warning letter." Bothell, USA.

    Google Scholar 

  • Fetterman, J. C. (1928). “The electrical conductivity method of processing milk." Agricultural Engineering, 9(4), 107–108.

    Google Scholar 

  • Fincan, M., and Dejmek, P. (2003). “Effect of osmotic pretreatment and pulsed electric field on the viscoleastic properties of potato tissue." Journal of Food Engineering, 59, 169–175.

    Google Scholar 

  • Fincan, M., DeVito, F., and Dejmek, P. (2004). “Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment." Journal of Food Engineering, 64, 381–388.

    Google Scholar 

  • Flaumenbaum, B. L. (1968). “Anwendung der Elektroplasmolyse bei der Herstellung von Fruchtsäften." Flüssiges Obst, 35, 19–22.

    Google Scholar 

  • Getchell, B. E. (1935). “Electric pasteurization of milk." Agricultural Engineering, 16(10), 408–410.

    Google Scholar 

  • Gilliland, S. E., and Speck, M. L. (1967a). “Inactivation of microorganisms by electrohydraulic shock." Applied Microbiology, 15(5), 1031–1037.

    CAS  Google Scholar 

  • Gilliland, S. E., and Speck, M. L. (1967b). “Mechanism of the bactericidal action produced by electrohydraulic shock." Applied Microbiology, 15(5), 1038–1044.

    CAS  Google Scholar 

  • Guderjan, M. (2006). “Untersuchungen zum Einfluss elektrischer Hochspannungsimpulse bei der Gewinnung pflanzlicher Öle," University of Technology, Berlin.

    Google Scholar 

  • Guderjan, M., Elez-Martínez, P., and Knorr, D. (2007). “Application of pulsed electric fields at oil yield and content of functional food ingredients at the production of rapeseed oil." Innovative Food Science & Emerging Technologies, 8, 55–68.

    CAS  Google Scholar 

  • Guderjan, M., and Knorr, D. (2005). “Application of pulsed electric fields for the development of a gentle processing concept for the recovery of oils of plant origin." DFG Projekttreffen Fette und Lipide in der Ernährung, Freudenstadt, Germany.

    Google Scholar 

  • Guderjan, M., Toepfl, S., Angersbach, A., and Knorr, D. (2005). “Impact of pulsed electric field treatment on the recovery and quality of plant oils." Journal of Food Engineering, 67(3), 281–287.

    Google Scholar 

  • Gudmundsson, M., and Hafsteinsson, H. (2001). “Effect of electric field pulses on microstructure of muscle foods and roes." Food Science & Technology, 12, 122–128.

    CAS  Google Scholar 

  • Hafsteinsson , H., Gudmundsson, M., Arnarson, G. Ö., Jónsson, Á., and Siguroardottir, M. S. (2000). “High electric field pulses: food saftey; quality; and critical parameters." Project report. European project FAIR CT97-3044.

    Google Scholar 

  • Heinz, V., Toepfl, S., and Knorr, D. (2003). “Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment." Innovative Food Science and Emerging Technologies, 4(2), 167–175.

    Google Scholar 

  • Hodgins, A. M., Mittal, G. S., and Griffiths, M. W. (2002). “Pasteurization of fresh orange juice using low-energy pulsed electrical field." Journal of Food Science, 67(6), 2294–2299.

    CAS  Google Scholar 

  • Jaeger, H. (2006). “Einfuss von gepulsten elektrischen Feldern auf die Aktivität von Enzymen und die Inaktivierung ausgewählter Mikroorganismen in Milch.," Diploma thesis, University of Technology, Berlin.

    Google Scholar 

  • Janositz, A. (2005). “Auswirkung von Hochspannungsimpulsen auf das Schnittverhalten von Kartoffeln.," Diploma thesis, University of Technology, Berlin.

    Google Scholar 

  • Jayaram, S., Castle, G. S. P., and Magaritis, A. (1992). “Kinetics of sterilization of L. brevis cells by the application of high voltage pulses." Biotechnology and Bioengineering, 40(11), 1412–1420.

    CAS  Google Scholar 

  • Jemai, A. B., and Vorobiev, E. (2002). “Effect of moderate electric field pulses on the diffusion coefficient of soluble substances from apple slices." International Journal of Food Science and Technology, 37, 73–86.

    CAS  Google Scholar 

  • Jemai, A. B., and Vorobiev, E. (2006). “Pulsed electric field assisted pressing of sugar beet slices: towards a novel process of cold juice extraction." Biosystems Engineering, 93(1), 57–68.

    Google Scholar 

  • Jeyamkondan, S., Jayas, D. S., and Holley, R. A. (1999). “Pulsed electric field processing of foods: a review." Journal of Food Protection, 62(9), 1088–1096.

    CAS  Google Scholar 

  • Knorr, D., and Angersbach, A. (1998). “Impact of high-intensity electric field pulses on plant membrane permeabilization." Trends in Food Science & Technology, 9, 185–191.

    CAS  Google Scholar 

  • Knorr, D., Geulen, M., Grahl, T., and Sitzmann, W. (1994). “Food application of high electric field pulses." Trends in Food Science and Technology, 5, 71–75.

    CAS  Google Scholar 

  • Koehler, E., Toepfl, S., Knorr, D., and Pulz, O. (2005). “Unconventional procedures for the production and stabilization of extracts with active agents." 6th European workshop microalgal biotechnology, Potsdam, Germany.

    Google Scholar 

  • Koners, U., Toepfl, S., Heinz, V., Camacho, P., Ginestet, P., and Knorr, D. (2004). “Application of Pulsed Electric Field Treatment for sludge reduction on waste water treatment plants." 2nd European pulsed power symposium, Hamburg, Germany, 68–72.

    Google Scholar 

  • Kopplow, O., Barjenbruch, M., and Heinz, V. (2004). “Sludge pre-treatment with pulsed electric fields." Water Science and Technology, 49(10), 123–129.

    CAS  Google Scholar 

  • Kraus, W. (2003). “The 2002 beet campaign – VDZ Zweigverein Süd." Zuckerindustrie, 128(5), 344–354.

    Google Scholar 

  • Kraus, W. (2004). “Reports on the 2003 campaign – VDZ Zweigverein Süd." Zuckerindustrie, 129(5), 349–363.

    Google Scholar 

  • Krupp Maschinentechnik . (1988). “Fish processing by the Elcrack process." Brochure Krupp Maschinentechnik GmbH, Hamburg, Germany.

    Google Scholar 

  • Lebovka, N. I., Praporscic, I., and Vorobiev, E. (2004a). “Combined treatment of apples by pulsed electric fields and by heating at moderate temperature." Journal of Food Engineering, 65, 211–217.

    Google Scholar 

  • Lebovka, N. I., Praporscic, I., and Vorobiev, E. (2004b). “Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples." Innovative Food Science and Emerging Technologies, 5(1), 9–16.

    Google Scholar 

  • Lechner, N., and Cserhalmi, Z. (2004). “Pulsed electric field (PEF) processing effects on physical and chemical properties of vegetable juices." Safe consortium seminar: novel preservation technologies in relation to food safety, Brussel, Belgium.

    Google Scholar 

  • Li, S.-Q., Bomser, J. A., and Zhang, Q. H. (2005). “Effects of pulsed electric fields and heat treatment on stability and secondary structure of bovine immunoglobulin G." Journal of Agriculture & Food Chemistry, 53(3), 663–670.

    CAS  Google Scholar 

  • Li, S.-Q., Zhang, Q. H., Lee, Y.-Z., and Pham, Z.-V. (2003). “Effects of pulsed electric fields and thermal processing on the stability of bovine Immunoglobulin G (IgG) in enriched soymilk." Food Chemistry and Toxicology, 68(4), 1201–1207.

    CAS  Google Scholar 

  • Li, S. Q., Zhang, Q. H., Tony, Z. J., Turek, E. J., and Lau, M. H. (2005). “Elimination of Lactobacillus plantarum and achievement of shelf stable model salad dressing by pilot scale pulsed electric fields combined with mild heat." Innovative Food Science & Emerging Technologies, 6, 125–133.

    Google Scholar 

  • Loeffler, M., Schmidt, W., Schuhmann, R., Röttering, A., Neumann, J., and Dreesen, C. (2001). “Treatment of sewage sludge with pulsed electric fields." International conference on pulsed power applications, Gelsenkirchen, Germany.

    Google Scholar 

  • Mastwijk, H. (2004). “Recent developments in pulsed electrical field treatment in relation to food safety." Safe consortium seminar: novel preservation technologies in relation to food safety, Brussels, Belgium.

    Google Scholar 

  • McDonald, C. J., Lloyd, S. W., Vitale, M. A., Petersson, K., and Innings, F. (2000). “Effect of pulsed electric fields on microorganisms in orange juice using electric field strengths of 30 and 50 kV/cm." Journal of Food Science, 65(6), 984–989.

    CAS  Google Scholar 

  • McLellan, M. R., Kime, R. L., and Lind, K. R. (1991). “Electroplasmolysis and other treatments to improve apple juice yield." Journal of Science of Food and Agriculture, 57(2), 303–306.

    CAS  Google Scholar 

  • Min, S., and Zhang, Q. H. (2003). “Effects of commercial-scale pulsed electric field processing on flavor and color of tomato juice." Journal of Food Science, 65(5), 1600–1606.

    Google Scholar 

  • Mitchell, C. A. (1996). “Recent advances in plant response to mechanical stress: theory and application." Horticultural Science, 31(1), 31–35.

    CAS  Google Scholar 

  • Molinari, P., Pilosof, A. M. R., and Jagus, R. J. (2004). “Effect of growth phase and inoculum size on the inactivation of S. cerevisiae in fruit juices by pulsed electric fields." Food Research International, 37(8), 793–798.

    Google Scholar 

  • Morren, J., Roodenburg, B., and de Haan, S. W. H. (2003). “Electrochemical reactions and electrode corrosion in pulsed electric field (PEF) treatment chambers." Innovative Food Science and Emerging Technologies, 4(3), 285–295.

    CAS  Google Scholar 

  • Moses, B. D. (1938). “Electric pasteurization of milk." Agricultural Engineering, 19(12), 525–526.

    Google Scholar 

  • Perez, O., and Pilosof, A. M. R. (2004). “Pulsed electric field effects on the molecular structure and gelation of ß-lactoglobulin concentrate and egg white." Food Research International, 37, 102–110.

    CAS  Google Scholar 

  • Picart, L., Dumay, E., and Cheftel, C. (2002). “Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition." Innovative Food Science & Emerging Technologies, 3, 357–369.

    Google Scholar 

  • Praporscic, I., Lebovka, N. I., Vorobiev, E., and Mietton-Peuchot, M. (2007). “Pulsed electric field enhanced expression and juice quality of white grapes." Separation and Purification Technology, 52, 520–526.

    CAS  Google Scholar 

  • Prochownick, L., and Spaeth, F. (1890). “Über die keimtötende Wirkung des galvanischen Stroms." Deutsche Medizinische Wochenschrift, 26, 564–565.

    Google Scholar 

  • Rastogi, N. K., Eshtiaghi, M. N., and Knorr, D. (1999). “Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots." Journal of Food Science, 64(6), 1020–1023.

    CAS  Google Scholar 

  • Reina, L. D., Jin, Z. T., Zhang, Q. H., and Yousef, A. E. (1998). “Inactivation of Listeria monocytogenes in milk by pulsed electric field." Journal of Food Protection, 61(1203–1206).

    CAS  Google Scholar 

  • Roodenburg, B., Morren, J., Berg, H. E. I., and de Haan, S. W. H. (2005a). “Metal release in a stainless steel Pulsed Electric Field (PEF) system: Part I. Effect of different pulse shapes; theory and experimental method." Innovative Food Science & Emerging Technologies, 6(3), 327–336.

    CAS  Google Scholar 

  • Roodenburg, B., Morren, J., Berg, H. E. I., and de Haan, S. W. H. (2005b). “Metal release in a stainless steel pulsed electric field (PEF) system: Part II. The treatment of orange juice; related to legislation and treatment chamber lifetime." Innovative Food Science & Emerging Technologies, 6(3), 337–345.

    CAS  Google Scholar 

  • Sale, A. J. H., and Hamilton, W. A. (1967). “Effect of high electric fields on micro-organisms. I. Killing of bacteria and yeast. II. Mechanism of action of the lethal effect." Biochimica Biophysica Acta, 148, 781–800.

    Google Scholar 

  • Sale, A. J. H., and Hamilton, W. A. (1968). “Effects of high electric fields on microorganisms. III. Lysis of erythrocytes and protoplasts." Biochimica Biophysica Acta, 163, 37–43.

    CAS  Google Scholar 

  • Sampedro, F., Rodrigo, M., Martínez, A., Rodrigo, D., and Barbosa-Cánovas, G. V. (2005). “Quality and safety aspects of PEF application in milk and milk products." Critical Reviews in Food Science and Nutrition, 45, 25–47.

    CAS  Google Scholar 

  • Schilling, S., Alber, T., Toepfl, S., Neidhart, S., Knorr, D., Schieber, A., and Carle, R. (2007). “Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices." Innovative Food Science & Emerging Technologies, 8, 127–134.

    CAS  Google Scholar 

  • Schultheiss, C., Bluhm, H. J., Mayer, H. G., Kern, M., Michelberger, T., and Witte, G. (2002). “Processing of sugar beets with pulsed electric fields." IEEE Transactions on Plasma Science, 30(4), 1547–1551.

    Google Scholar 

  • Schultheiss, C., Bluhm, H. J., Sack, M., and Kern, M. (2004). “Principle of electroporation and development of industrial devices." Zuckerindustrie, 129(1), 40–44.

    CAS  Google Scholar 

  • Schuten, H., Gulfo-van Beusekom, K., Pol, I., Mastwijk, H., and Bartels, P. (2004). “Enzymatic stability of PEF processed orange juice." Safe consortium seminar: novel preservation technologies in relation to food safety, Brussels, Belgium.

    Google Scholar 

  • Sensoy, I., and Sastry, S. K. (2004). “Extraction using moderate electric fields." Journal of Food Science, 69(1), 7–13.

    Google Scholar 

  • Sepulveda, D. D., Góngora-Nieto, M. M., Guerrero, J. A., and Barbosa-Cánovas, G. V. (2005). “Production of extended shelf-life milk by processing pasteurized milk with pulsed electric fields." Journal of Food Engineering, 67, 81–86.

    Google Scholar 

  • Sitzmann, W., and Münch, E. W. (1988). “Das ELCRACK Verfahren: Ein neues Verfahren zur Verarbeitung tierischer Rohstoffe." Die Fleischmehlindustrie, 40(2), 22–28.

    Google Scholar 

  • Smith, K., Mittal, G. S., and Griffiths, M. W. (2002). “Pasteurization of milk using pulsed electrical field and antimicrobials." Journal of Food Science, 67(6).

    Google Scholar 

  • Stanley, D. W. (1991). “Biological membrane deterioration and associated quality losses in food tissues." Critical reviews in food science and nutrition, F. M. Clydesdale, ed., CRC Press, New York.

    Google Scholar 

  • Tedjo, W., Eshtiaghi, M. N., and Knorr, D. (2002). “Einsatz nicht thermischer Verfahren zur Zell-Permeabilisierung von Weintrauben und Gewinnung von Inhaltsstoffen." Flüssiges Obst, 9, 578–583.

    Google Scholar 

  • Thiele, H., and Wolf, K. (1899). “Über die Einwirkung des elektrischen Stroms auf Bakterien." Centralblatt Bakterien und Parasitenkunde., 25, 650–655.

    Google Scholar 

  • Toepfl, S. (2006). “Pulsed Electric Fields (PEF) for permeabilization of cell membranes in food- and bioprocessing – applications, process and equipment design and cost analysis," PhD., University of Technology, Berlin.

    Google Scholar 

  • Toepfl, S. (2007). “Design concepts for PEF-applications for the food industry." German Institute of Food Technology, Quakenbrück, Personal Communication.

    Google Scholar 

  • Toepfl, S., and Heinz, V. (2007). “Application of pulsed electric fields to improve mass transfer in dry cured meat products." Fleischwirtschaft International, 22(1/2007), 62–64.

    Google Scholar 

  • Toepfl, S., Heinz, V., and Knorr, D. (2005). “Anwendung gepulster elektrischer Felder als Zellaufschluss- und Konservierungsverfahren." GDL Kongress Lebensmitteltechnologie, Dresden.

    Google Scholar 

  • Toepfl, S., Heinz, V., and Knorr, D. (2007a). “High intensity pulsed electric fields applied for food preservation." Chemical Engineering and Processing, 46(6), 537–546.

    CAS  Google Scholar 

  • Toepfl, S., Heinz, V., and Knorr, D. (2007b). “History of pulsed electric field treatment." Food preservation by pulsed electric fields, H. L. M. Lelieveld, S. Notermans, and S. W. H. de Haan, eds., Woodhead Publishing Limited, Cambridge.

    Google Scholar 

  • Toepfl, S., Jaeger, H., Heinz, V., and Knorr, D. (2006). “Neues Verfahren zur Haltbarmachung von Milch." Deutsche Molkerei Zeitung, 2, 24–28.

    Google Scholar 

  • Tracy, R. L. (1932). “Lethal effect of alternating current on yeast cells." Journal of Bacteriology, 24(6), 423–438.

    CAS  Google Scholar 

  • Ulmer, H. M., Heinz, V., Gaenzle, M. G., Knorr, D., and Vogel, R. F. (2002). “Effects of pulsed electric fields on inactivation and metabolic activity of Lactobacillus plantarum in model beer." Journal of Applied Microbiology, 93(2), 326–335.

    CAS  Google Scholar 

  • Van Loey, A., Verachtert, B., and Hendrickx, M. (2002). “Effects of high electric field pulses on enzymes." Trends in Food Science and Technology, 12, 94–102.

    Google Scholar 

  • Yang, R. J., Li, S. Q., and Zhang, Q. H. (2004). “Effects of pulsed electric fields on the activity of enzymes in aqueous solution." Journal of Food Science, 69(4), 241–248.

    Google Scholar 

  • Yeom, H. W., Streaker, C. B., Zhang, Q. H., and Min, D. B. (2000). “Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization." Journal of Agricultural Food Chemistry, 48, 4597–4605.

    CAS  Google Scholar 

  • Zárate-Rodriguez, E., and Ortega-Rivas, E. (2000). “Quality changes in apple juice as related to nonthermal processing." Journal of Food Quality, 23, 337–349.

    Google Scholar 

  • Zhang, Q., Monsalve-González, A., Qin, B. L., Barbosa-Cánovas, G. V., and Swanson, B. G. (1994). “Inactivation of Saccharomyces cerevisiae in apple juice by square-wave and exponential-decay pulsed electric fields." Journal of Food Process Engineering, 17, 469–478.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin

    Henry Jaeger

Authors
  1. Henry Jaeger
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ana Balasa
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Dietrich Knorr
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2009 Springer Science+Business Media, LLC

About this chapter

Cite this chapter

Jaeger, H., Balasa, A., Knorr, D. (2009). Food Industry Applications for Pulsed Electric Fields. In: Electrotechnologies for Extraction from Food Plants and Biomaterials. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-0-387-79374-0_7

Download citation

Publish with us

Policies and ethics

Search

Navigation