Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

Pulsed Electric Fields: An Emerging Food Processing Technology-An Overview

PEF 처리에 의한 식품의 가공

  • Jayaprakasha, H.M. (Department of Dairy Technology, University of Agricultural Sciences) ;
  • Yoon, Y.C. (Department of Food Science and Bio-Technology of Animal Resources, College of Animal Husbandry, Konkuk University) ;
  • Lee, S.K. (Department of Applied Biology and Chemistry, Konkuk University)
  • Published : 2004.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Pulsed electric fields(PEF) technology is one of the latest nonthermal methods of food processing for obtaining safe and minimally processed foods. This technology can be effectively explored for obtaining safe food with minimum effect on nutritional, flavor, rheological and sensory qualities of food products. The process involves the application of high voltage(typically 20 ${\sim}$ 80 kv/cm) to foods placed between two electrodes. The mode of inactivation of microorganism; by PEP processing has been postulated in term; of electric breakdown and electroporation. The extent of destruction of microorganisms in PEF processing depends mainly on the electric field strength of the pulses and treatment time. For each cell types, a specific critical electric field strength and specific critical treatment time are required depending on the cell characteristics and the type and strength of the medium where they have been present. The effect also depends on the types of microorganisms and their phase of growth. A careful combination of processing parameters has to be selected for effective processing. The potential applications of PEF technology are numerous ranging from biotechnology to food preservation. With respect to food processing, it has already been established that, the technology is non-thermal in nature, economical and energy efficient, besides providing minimally processed foods. This article gives a brief overview of this technology for food processing applications.

PEF 기법은 안전하고 천연상태에 가까운 식품을 생산하기 위한 최신의 비열처리법이다. 이 기법은 영양가, 풍미, 물성 및 관능적 성질의 영향을 최소화 시키는 안전한 식품생산에 이용할 수 있다. 이 공정은 두 전극사이에 놓여지는 식품에 고압의 전기를(20 $\sim$ 80kv/cm) 작용시킴으로써 실시된다. PEF 처리에 의해 미생물의 세포막이 분해되거나 불한정하게되어 미생물은 활력을 상실하게된다. PEF 공정에 의한 미생물의 비활성화 정도는 주로 전기장에서의 펄스강도와 처리시간에 의존한다. 미생물의 종류에 따라 상응하는 전기장의 강도와 처리시간이 요구된다. 처리효과는 미생물의 특성과 존재했던 배지에서의 생육단계에 의존한다. 효과적인 가공을 위해 여러종류의 공정조건이 적절하게 사용되어야 한다. PEF기법의 잠재적효용은 생물공학에서 식품저장에 이르기까지 다양하다. 식품가공과 관련해서 이 기법은 특히 에너지효율에서 경제적이며 처리되는 식품이 가공공정의 영향을 적게 받는다는 것이 이미 입증되었다. 이 기법을 식품가공에 응용하기위해 본 논문에서 개괄적으로 고찰한다.

Keywords

References

  1. Anon. 2000. FDA Report, Kinetics of Microbial inactivation for alternative foods processing technologies; Pulsed Electric Fields. A report submitted to US Food & Drug Administration, Centre for Food Safety and Applied Nutrition.
  2. Ayhan, Z., Yeom, H. W., Zhang, Q. H. and Min, D. B. 2001. Flavour, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. J. Agric. Food Chem. 49:669-674. https://doi.org/10.1021/jf000984b
  3. 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. J.Food Prot. 65:1623-1627. https://doi.org/10.4315/0362-028X-65.10.1623
  4. 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. J.Food Prot. 65:1623-1627. https://doi.org/10.4315/0362-028X-65.10.1623
  5. Barsotti, L. and Cheftel, J. C. 1999. Food processing by Pulsed Electric Fields : I. Physical Aspects, II. Biological Aspects. Food Rev. Int. 15:163-213. https://doi.org/10.1080/87559129909541185
  6. Bendicho, S., Barbosa-Canovas, G. V. and Martin, O. 2003. Reduction of protease activity in milk by continuous flow high intensity pulsed electric field treatments. J. Dairy Sci. 86:697-703.
  7. Bendicho, S., Espachs, A, Arantegui, J. and Martin, O. 2002. Effects of high intensity pulsed electric field and heat treatments on vitamins of milk. J. Dairy Res. 69:113-123.
  8. Bendicho, S., Estela, C., Giner, J Barbora-Canovas, G. V. and Martin, O. 2002a Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens. J. Dairy Sci. 85:19-27.
  9. Calderon-Miranda, M. L., Barbosa-Canovasa, G. V. and Swanson, B. G. 1999. Inactivation of Listeria innocua in liquid whole egg by pulsed electric field and nisin. Int. J. Food Microbiol. 51:7-17. https://doi.org/10.1016/S0168-1605(99)00070-7
  10. Calderon-Miranda, M. L., Barbosa-Canovasa, G. V. and Swanson, B. G. 1999a Transmission electron microscopy of Listeria innocua treated by pulsed electric fields and nisin in skimmed milk. Int. J. Food Microbiol. 51:31-38.
  11. Calderon-Miranda, M. L., Barbosa-Canovasa, G. V. and Swanson, B. G. 1999b. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin. Int. J. Food Microbiol. 51:19-30.
  12. Dietricch, Manuela, G., Thomas, G. and Werner Sitzmann, 1994. Food application of high electric field pulses. Trends in Food Sci. Tech. 5:71-75.
  13. Dunn, J. 1996. Pulsed light and pulsed electric field for foods and eggs. Poultary sci., 75:1133-1136.
  14. Everendilek, G. A, Zhang, Q. H. and Richter, E. R 1999. Inactivation of Escherichia coli 0157:H7 and Escherichia coli 8739 in apple juice by pulsed electric fields. J. Food Protection. 62:793-796.
  15. Grahl, T. and Markl, R 1996. Killing of microorganisms by pulsed electric fields. Appl. Microbiol. Biotechnol. 45:148-157.
  16. Hulsheger, H., Pottel, J. and Nieman, E. G. 1983. Electric field effects on bacteria and yeast cells. Radiat. Environ. Biophysics. 22:53-65. https://doi.org/10.1007/BF01323760
  17. Hulsheger, H., Pottel, J. and Nieman, E. G. 1983. Electric field effects on bacteria and yeast cells. Radiat. Environ. Biophysics. 22:53-65. https://doi.org/10.1007/BF01323760
  18. Iu, J., MittIe, G. S. and Griffiths, M. W. 2001. Reduction in levels of Escherichia coli 0157:H7 in apple cider by pulsed electric fields. J. Food Prot. 64:964-967. https://doi.org/10.4315/0362-028X-64.7.964
  19. Jayaprakasha, H. M., Jayaraj Rao, K. and Lokesh Kumar, W. A. 1997. Studies on the influence of water activity(aw) on the stability of foods-A critical appraisal. J. Food Sci. Technol. 34:273-285.
  20. Jayaram, S., Gastle, G. S. P. and Mergarities, A. 1992. Kinetics of sterilization of lactobacillus brevis cells by the application of high voltage pulses. Biotech. Bioeng. 40:1412-1420.
  21. Jayaram, S., Gastle, G. S. P. and Mergarities, A. 1992. Kinetics of sterilization of lactobacillus brevis cells by the application of high voltage pulses. Biotech. Bioeng. 40:1412-1420.
  22. Kaushik K. and Rajorhia, G. S. 2000. Non thermal Technologies for food preservation. Indian Dairyman. 52:21-27.
  23. Liang, Z., Mittal, G. S. and Griffiths, M. W. 2002. Inactivation of Salmonella Typhimurium in orange juice containing antimicrobial agents by pulsed electric field. J. Food Prot. 65:1081-1087. https://doi.org/10.4315/0362-028X-65.7.1081
  24. Marquey, V. O., Mittal, G. S. and Griffths, M. W. 1997. Destruction and inhibition of bacterial spores by high voltage pulsed electric fields. J. Food Sci. 62:399-409. https://doi.org/10.1111/j.1365-2621.1997.tb04010.x
  25. Min, S., Jin, Z. T. and Zhang, Q. H. 2003. Commercial scale pulsed electric field processing of tomato juice. J. Agric. Food Chem. 51:3338-3343. https://doi.org/10.1021/jf0260444
  26. Qin, B. L., Barbona-Canovas, G. V., Swanson, B. G. and Pedrow, P. D. 1998. Inactivating microorganism using a pulsed electric field-continuous treatment system. IEEE Trans Indus Application. 34:43-49.
  27. Qin, B. L., Chand, F. J., Burhora-Canovas, G. V. and Swanson, B. G. 1995. Non-thermal inactivation of S.cerevesae in apple juice pulsed electric fields. Lebenson wais Tech. 28:564-568.
  28. Rowan, N. J., MacGregor, S. J., Anderson, J. G., Fouracre, R A. and Farish, O. 2000. Pulsed electric field inactivation of diarrhoeagenic Bacillus cereus througj irreversible electroporation. 31:110-114.
  29. Russell, N. J., Colley, M., Simson, R. K., Trivett, A. J and Evans, R. I. 2000. Mechanism of action of pulsed electric field(PHEF) on the membranes of food-poisoning bacteria is an all-or-nothing effect. Int. J. Food Microbiol. 55:133-136. https://doi.org/10.1016/S0168-1605(00)00169-0
  30. Sale, A. J. H. and Hamilton, W. A. 1997. Effects of high electric fields on microorganisms I, Killing of bacteria and yeast. Biochem. Biophys. Acta, 148:781-788.
  31. Selmen, J. 1992. New technologies for the capital food industry. Food Sci. Tech. Today, 6:205-209.
  32. Sitzmann, W. 1995. High voltage pulse technique for food preservation. New methods of food preservation. pp. 236-252.
  33. Ulmer, H. M., Heinz, V., Ganzle, 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. J. Appl. Microbiol. 93:326-335.
  34. Vega-Mercado, H., Pothakamury, V. R, Chang, F. J., Barboso-Canovas, G. V. and Swanson, B. G. 1996. Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles. Food Res. Int. 29:117-121. https://doi.org/10.1016/0963-9969(96)00015-4
  35. Zimmermann, V. 1986. Electrical breakdown, Electropermeabilization and electrofusion. Rev. Physiol. Biochem. Pharmocol. 105:175-256.