• Proceedings of the KIPE Conference
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• 1998.07a
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• pp.162-165
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• 1998

The non-thermal pasteurization of foods using High Voltage High Current Pulsed Electric Fields (HVHC-PEF) is a promising technology and a sound complement or replacement to traditional thermal pasteurization. The conventional thermal method also inactivates bacteria and other microorganisms harmful to humans, but degrades natural color, flavor, texture and nutrients. At this point, a nonthermal pasteurization technique, HVPEF is thought to be a new processing technique which is able to produce a good quality foods nutritional as well as sensuous. In this paper, the system for HVHC-PEF pasteurization is presented. It use square wave pulse instead of exponential ones. So, power rating of system is reduced considerably. Design considerations for 20kV 500A class equipment are analyzed and experimental results are discussed.

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.31-36
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• 2014

Thermal pasteurization has been effectively used for decades as a method to extend the shelf life of milk and to inactivate any pathogenic bacteria that it may contain; however, it can negatively affect the nutritional properties of milk. In recent years, the food industry has sought new, less aggressive technologies that affect food freshness and its nutritive and health benefits less significantly. Various means have been used to extend the shelf life of dairy foods, such as high-pressure processing, irradiation, ohmic heating, and pulsed electric field (PEF) technologies. Of these, PEF technologies are potential alternatives to traditional thermal milk pasteurization, owing to their advantages in minimizing sensory and nutritional damage. In this review, we have primarily focused on the feasibility of applying PEF technologies to the sterilization of dairy products and briefly discussed whether they should be adopted for use in the dairy beverage industry in the future.

• Proceedings of the KIPE Conference
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• 1997.07a
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• pp.266-268
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• 1997

High Voltage High Current Pulsed Electric Fields (HVHC-PEF) is a promising technology for the non-thermal pasteurization of foods and a sound complement or replacement to traditional thermal pasteurization, which inactivates bacteria and other microorganisms harmful to humans, but also degrades color, flavor, texture and nutrients. Foods can be pasteurized with pulsed electric fields at ambient or refrigerated temperatures for a short treatment time of seconds or less and the fresh-like quality of food is preserved. Although successful is laboratory tests, applying HVHC-PEF to food pasteurization on a large scale presents many unresolved engineering problems. In this paper the design considerations for 25kV 1kA class HVHC-PEF pasteurization equipment are anlyzed and experimental results are discussed.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.477-485
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• 2017

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

• Proceedings of the KIEE Conference
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• 1997.07f
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• pp.2162-2164
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• 1997

High Voltage High Current Pulsed Electric Fields (HVHC-PEF) is a promising technology for the non-thermal pasteurization of foods and a sound complement or replacement to traditional thermal pasteurization, which inactivates bacteria and other microorganisms harmful to humans, but also degrades color, flavor, texture and nutrients. Foods can be pasteurized with pulsed electric fields at ambient or refrigerated temperatures for a short treatment time of seconds or less and the fresh-like quality of food is preserved. Although successful in laboratory tests, applying HVHC-PEF to food pasteurization on a large scale presents many unresolved engineering problems. In this paper the design considerations for 25kV 1kA class HVHC-PEF pasteurization equipment are analyzed and experimental results are discussed.

• Food Science and Industry
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• v.53 no.3
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• pp.264-276
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• 2020

Ionizing radiation is one of the efficient non-thermal pasteurization methods. The US Food and Drug Administration (FDA) allows the use of ionizing radiation to a dose up to 10 kGy for controlling foodborne pathogens and extending the self-life of foods. Recently X-rays, generated on absorption of high energy electrons in an appropriate metal target, have been used commercially for sterilization purposes. X-rays have the advantages of higher penetration power than E-beams and absence of harmful radioactive sources, such as Cobalt-60 or Cesium-137 associated with gamma-rays. That is why it has continued to receive attention as an attractive alternative to gamma-ray or E-beam irradiation. In this article, the potential of X-ray irradiation for controlling foodborne pathogens in various food products and necessary pre-requisite knowledge for the introduction of X-ray irradiation to the Korean food industry will be provided.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1237-1243
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• 2003

As a newly emerging pasteurization method for improving the shelf-life of powdered ginseng, the corona discharge generated at high voltage conditions was examined for its effects on microbial pasteurization, physicochemical characterization, and sensory evaluation. The pasteurizing effects of corona discharge on total bacteria, yeast, molds, and coliforms increased with increasing voltage. However, corona discharge treatment of 5 kv/cm did not show significant effects of pasteurization on the yeast, molds, and coliforms. Treatment with 20 kv/cm reduced about 95% of the total bacteria $(6.14{\pm}0.04{\rightarrow}\;4.59{\pm}0.04$) and coliforms ($2.43{\pm}0.05{\rightarrow}\;1.00{\pm}0.05$) and 99% of the yeast and molds ($4.65{\pm}0.06{\rightarrow}\;2.73{\pm}0.06$). The proximate analysis, minerals, free sugars, crude saponin, and colors of the control ginseng and the ginseng treated with 20 kv/cm were not significantly different at p<0.05. Corona discharge of up to 20 kv/cm did not affect the proximate analysis, minerals, free sugars, crude saponin, and colors of the powdered ginseng. Sensory evaluation scores on color, flavor, taste and overall acceptability between the control ginseng and ginseng treated with 20 kv/cm corona discharge were not significantly different at p<0.05 level. Consequently, corona discharge treatment is thought to be a good alternative pasteurization method for improving the shelf-life of powdered ginseng due to its effective pasteurization, maintenance of nutrients and good sensory characteristics.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.635-641
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• 2003

A non-thermal pasteurization technology, high Pulsed Electric Field (PEF) has been thought to be a new alternative processing technology instead of heating. The objective of this study was to examine and compare the effect of PEF and High Temperature Short Time (HTST) treatments on the physicochemical, microbiological and sensory characteristics of citrus juices. Total sugar and titratable acidity values of fresh citrus juice and two treatments were not significantly different each other at p<0.05. The concentration of vitamin C in fresh citrus juice $(31.2{\pm}0.59\;mg%)$ was not significantly different with the value of PEF treatment $(29.4{\pm}0.75\;mg%)$ but was significantly higher than the value of HTST treatment $(27.4{\pm}0.75\;mg%)$. The color values (L, a, and b) in PEF treatment were significantly lower than the fresh citrus juice, but were higher than the values of HTST treatment. Both total bacterial cell counts $(6.65\;{\pm}\;0.08\;log_{10}(cfu/mL))$ and yeast counts $(7.79{\pm}0.07\;log_{10}(cfu/mL))$ in fresh citrus juice were significantly reduced by PEF $(1.39{\pm}0.14,\;2.42{\pm}0.1\;log_{10}(cfu/mL))$ as well as HTST treatment (0, 0). PE activity of fresh citrus juice $(1.3{\pm}0.12\;units/mL)$ was significantly reduced by PEF treatment $(0.11{\pm}0.01\;units/mL)$ and was totally inactivated by HTST treatment. Sensory evaluation scores in flavor, taste and overall acceptability between the fresh and PEF treated citrus juices $(7.2{\sim}7.5)$ were not significantly different but the values of HTST treatment $(5.1{\sim}5.8)$ were lower than others. Consequently, PEF treatment is thought to be a good alternative pasteurization method for fresh citrus juice to HTST treatment due to its strong pasteurization effect, reduced destruction of nutrients and good sensory characteristics.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1577-1582
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• 1999

Carrot juice inoculated with $2\;{\times}\;10^8\;cfu/mL$ of Escherichia coli was treated with pulsed electric fields(PEF) for the purpose of a development of new cold pasteurization processes. Inactivation of E. coli in carrot juice increased with increase in intensity of the electric field strength and treatment time. The cells were suspended at concentration of ca. $2\;{\times}\;10^8$ cells per ml. A reduction of 4D was obtained at 40 kv/cm and 256 exponential decay pulses at room temperature. Critical electric field strength(Ec) and treatment time(tc) needed for inactivation of E. coli were 11.74 kV/cm and $3.6\;{\mu}s$ at room temperature, respectively. The combination of PEF and thermal treatment inactivated E. coli more effectively. The reductions of up to 5.5D were observed when the carrot juice was treated with PEF of 22.5 kV/cm and $205\;{\mu}s$ at $50^{\circ}C$. PFF treatment did not effect in color, pH, $^{\circ}Brix$, titratable acidity and ${\alpha}-,\;{\beta}-carotene$ contents of carrot juice.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.408-414
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• 2017

Effects of pulsed electric field (PEF) processing on growth inhibition of indigenous aerobic microorganisms and the quality of mandarin and carrot juices were investigated. Mandarin juice was PEF-treated at 15-23 kV/cm for $23-241{\mu}s$, whereas carrot juice was treated at 13-14 kV/cm for 127-198 s. At $25^{\circ}C$ (inlet temperature), PEF treatments at 23 kV/cm for $104{\mu}s$ and 14 kV/cm for $198{\mu}s$ reduced the numbers of total mesophilic aerobes by $6.3{\pm}0.8$ and $5.5{\pm}0.9{\log}\;CFU/mL$ in mandarin juice and carrot juice, respectively. Elevation of inlet temperature to $40^{\circ}C$ increased the reduction rates in both juices. In general, the treatments resulting in the highest microbial inhibition at 25 and $40^{\circ}C$ did not alter the physicochemical and nutritional properties of both juices (p>0.05). PEF is a feasible technology to pasteurize mandarin and carrot juices commercially, with minimal quality deterioration.