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    Pulsed Electric Field to Preserve Juices and Liquid Foods

  • Unique ID
    • :
  • TO86144
  • Technology Status
    • :
  • Available
  • Technology Readiness Level
    • :
  • TRL6
  • Published on
    • :
  • 14th Jan 2019
  • Updated on
    • :
  • 14th Jan 2019

  • Technology Overview

    A research consortium focused on food processing and preservation technologies has developed and optimized Pulsed Electric Field (PEF) technology intended for use in the preservation of liquid and semi-liquid food products. The mild processing method utilizes short electric pulses to inactivate the microbes in food while preserving its freshness. The electric pulses inactivate the microbes by introducing a difference between the inside and outside of their membranes, leading to cell membrane permeation. The treated food products need to be kept in chilled storage to maintain their quality throughout the products’ shelf life. The PEF technology has the ability to overcome issues surrounding microbial contamination of liquid products while preserving their freshness and quality.

    The consortium is looking for licensing and research cooperation agreements for this food processing technology with stakeholders in the food and beverage (F&B) industry.

    Technology Features & Specifications

    • The processing of liquids and semi-liquids takes place in the treatment chamber. A three-dimensional spatial treatment intensity matrix is compiled based on the configuration of the treatment chamber and product viscosity.
    • The liquid flow is heated prior to the treatment and cooled post treatment to prevent decrease in quality through various reactions, such as those of the enzymes. This is achieved by the application of pulses of an electric field in the liquid stream.
    • The frequency, shape, and amplitude of the pulses determine the intensity of the treatment, which is based on the initial temperature, energy delivery/electric field strength and temperature after treatment.
    • The liquid is cooled post treatment to preserve quality and other characteristics and prevent enzymatic reactions.
    • The technology protocol also involves deployment of suitable positions for temperature measurement, sensor implementation, and online data analysis; these core elements help in the application of the standardized Hazard Analysis and Critical Control Point (HACCP) concept.

    Potential Applications

    The technology is intended mainly for liquids and semi-liquids. It can be used for various beverages, such as juices, smoothies, milk and sauces to achieve gentle decontaimination of liquid foods. The technology principle can also be transferred to other industries, especially biotechnology and pharmaceutical industries for processes where reduced thermal intensity is required (for example: media for fermentation, vaccines and so on).

    Market Trends and Opportunities

    According to Frost & Sullivan’s analysis, the global beverage market was valued at $873.32 billion in 2015, and it is expected to reach $944.76 billion in 2020 based on a compound annual growth rate (CAGR) of 1.6%. The growing preference for ready-to-eat meals and ready-to-drink beverages is the key driver that is boosting the demand for processed food and beverages. In comparison with conventional food processing techniques, the technology entails lower energy usage and low-temperature requirements. It helps preserve the flavour, freshness, and quality of the processed food.  

    Customer Benefits

    Utilizing this PEF technology to process liquids, customers can enhance their value proposition with the following benefits:  

    • Quick and reliable processing of liquids and semi-liquids, including sauces and smoothies
    • Improved shelf life of perishable liquids from 1 to 3 days by inactivating bacterial growth
    • No change in the quality and flavour of the treated food products

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