print small

Participating Countries:

Algeria

Argentina

Australia

Austria

Belgium

Bosnia and Herzegovina

Bulgaria

Croatia

Czech Republic

Denmark

Finland

France

FYR of Macedonia

Germany

Greece

Iceland

Ireland

Israel

Italy

Lithuania

Morocco

Netherlands

New Zealand

Poland

Portugal

Romania

Russian Federation

Serbia

Slovenia

Spain

Sweden

Switzerland

Turkey

Ukraine

United Kingdom

United States

Member area provided by LTFE
COST is supported by the EU Framework Programme Horizon 2020
This website is supported by COST
21/10/2012 (Added to site)
Author(s): Toepfl, S.

Pulsed electric field food processing -industrial equipment design and commercial applications

Journal: Stewart Postharvest Review, 8/2 (2012), pp. 1-7
DOI: 10.2212/spr.2012.2.4
Request reprint  |  Tell your friend  | 

Abstract: By pulsed electric field (PEF) application an energy efficient permeabilization of plant, animal and microbial cells is achieved. Since first reports in the 1960s many possible applications of the effect termed electroporation in food and bio-processing have been identified. In 2006 a first commercial installation for fruit juice preservation has been achieved in the US. Since then industrial scale processing equipment for liquid and solid products has been developed. In 2009 an industrial juice preservation line has been installed in Europe, followed by equipment for pre-treatment of vegetables in 2010. At present approximately 30 commercial units are operated worldwide. This chapter will review technical requirements and design guidelines and provide an update on the current commercial exploitation of the technique.



Project Office

Working groups

Steering Committee

Founding members

DC Rapporteurs

Related sites: