Nonthermal Processes for Foods Using High Voltage Pulsed Electric Fields

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POLLUTION PREVENTION RESEARCH PROJECTS DATABASE

Project Name: Nonthermal Processes for Foods Using High Voltage Pulsed Electric Fields

Date Last Updated: 9/98

Project Summary:
OBJECTIVES: 1) To develop continuous Pulsed Electric Field (PEF) processes and pilot plant equipment to process foods with electrical conductivity of 2,000 to 6,000 uS/cm in forms of liquids, slurries, purees, and pastes; 2) To enhance the lethal effect of PEF to spores and vegetative microorganisms through the use of high pulse repetition rate (up to 2 kHz) and the cell-field orientation; 3) To study mechanisms of cell injury and recovery to combine the PEF process synergistically with other treatments; 4) To optimize PEF operation parameters for maximum microbial inactivation and minimum energy consumption.

PROGRESS: A pilot scale, continuous flow, pulsed electric field PEF processing system was integrated with an aseptic packaging machine to test and to demonstrate the efficacy of this new technology. Liquid foods were processed at ambient temperature and packed into 200 ml plastic cup containers. A laboratory scale PEF unit was designed and constructed to provide microbiologists the needed tool to investigate the efficacy of PEF to health hazardous pathogens. A microscopic high speed imaging system was setup to study visually the changes PEF treatment causes to the microorganisms.

Project Keywords: nonthermal, process, food, electric, microorganism, microbial, process

Organization Performing Research: Ohio State University

Primary Research Contact:
Qinghua Zhang
Ohio State University
Food Science & Technology (Food, Agric & Environ Sci)
122 Vivian Hall
2121 Fyffe Road
Columbus , Oh 43210
phone: (614) 688-3644
e-mail: Zhang.138@osu.edu

Date Research Started/Completed: 2/95 to 12/97

Publications Based on Research:
1. MINGYU, J. 1997. Effect of pulsed electric field on retaining orange juice flavor analyzed by solid phase microextraction gas chromatography. MS Thesis Advisor: Q. Howard Zhang.
2. QIN, B.L., BARBOSA CANOVAS, G.V., SWANSON, B.G., PEDROW, P.D., OLSEN, R. G.AND ZHANG, Q.H. 1997. Continuous flow electrical treatment of flowable foodproducts. United States Patent 5,662,031.
3. YIN, Y., ZHANG, Q.H., AND SASTRY, S.K. 1997. High voltage pulsed electric field treatment chambers for the preservation of liquid food products. United States Patent 5,690,978.
4. SENSOY, I., ZHANG, Q.H. AND SASTRY, S.K. 1997. Inactivation kinetics of Salmonella dublin by pulsed electric field. Journal of Food Process Engineering. 20(5):367-381.
5. HALLMAN, G.J. AND ZHANG, Q.H. 1997. Inhibition of fruit fly (Diptera: Tephritidae) development by pulsed electric field. Florida Entomologist 80(2):239-248.
6. ZHANG, Q.H. 1997. Plug-in the juice, pulsed electric field food technology. Cereal Food World 42(6):460.

Approximate Project Budget: no information provided

Primary Project Funder: U.S. Department of Agriculture, Cooperative State Research, Education and Extension Service (CSREES)
Accession No: 0167622 Subfile: CRIS
Proj. No.: OHO00095 Agency: CSRS OHO
Proj. Type: HATCH Status: NEW

Funder Contact:
Secretary
U.S. Department of Agriculture
Cooperative State Research, Education and Extension Service (CSREES)
Current Research Information System
National Agricultural Library Building, 5th Floor
10301 Baltimore Avenue
Beltsville, MD 20705
Phone: (301) 504-6846; Fax (301) 504-6272
E-mail: crisadm@cris.nal.usda.gov