PULSED ELECTRIC FIELD: A SUSTAINABLE APPROACH FOR NON-THERMAL FOOD PROCESSING

Аннотация

This paper explores the potential of Pulsed Electric Field (PEF) technology as a sustainable, non-thermal method for food processing. PEF applies short, high-voltage electric pulses toliquid and solid food products to achieve microbial inactivation, enhance mass transfer, and preserve nutritional and sensory qualities. The study highlights the working principles of PEF, its integration into industrial systems, and its effectiveness in improving oil extraction and minimizing energy consumption. PEF is shown to be a promising technology for meeting the growing consumerdemand for minimally processed, high-quality foods. Keywords:Pulsed Electric Field (PEF),Non-thermal processing,Microbial inactivation,Electroporation,Food quality,Oil extraction,Energy efficiency,Food preservation,Food processing innovation. Introduction. In recent years, the demand for innovative, non-thermal food processing technologies has significantly increased, aiming to overcome the limitations of conventional thermal methods. Among these emerging technologies, Pulsed Electric Field (PEF) processing stands out due to its ability to enhance product safety and quality without the adverse effects of heat.PEF processing involves applying short bursts of high-voltage electric fields—typically ranging from 20 to 80 kV/sm—to liquid foods placed between two electrodes for durations ranging from microseconds to milliseconds. For solid foods, due to the larger treatment chamber and power limitations of the pulse generator, lower field strengths of 1 to 8 kV/cm are generally used. These electric field pulses can be applied as exponentially decaying, square, bipolar, or oscillatory waveforms, often at high repetition rates—up to 3000 pulses per second—to ensure uniform treatment of the entire food volume.PEF technology serves as a novel method for pasteurization, utilizing high-intensity electric fields to inactivate microorganisms or to alter the structural integrity of food materials. This non-thermal approach preserves the color, flavor, nutritional value, and texture of food products far better than traditional heat-based treatments. Consequently, PEF has gained significant interest in food engineering as a promising, energy-efficient solution for producing safe, high-quality, and functionally enhanced food products. In the context of oilseed processing, particularly flaxseeds, PEF treatment improves page323 INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE ISSN:2692-5206,ImpactFactor:12,23 AmericanAcademicpublishers,volume05,issue04,2025 Journal: https://www.academicpublishers.org/journals/index.php/ijai the permeability of cell membranes, thereby enhancing oil extraction efficiency during pressing orsubsequent processing stages. Pulsed Electric Field (PEF) processing involves the application of a series of short, high-voltage electric pulses. These pulses disrupt the cell membranes of vegetative microorganisms by creating pores or enlarging existing ones—a phenomenon known as electroporation. As a result, intracellular contents leak out, leading to the loss of vital metabolic activity such as growth and division, ultimately causing microbial inactivation. The effectiveness of microbial inactivation using PEF largely depends on both processing parameters and equipment design, including: Electric field strength,Treatment duration, Pulse frequency, Pulsewidth, Processing temperature. Additionally, several product-related parameters influence the efficacy of microbial inactivation: pH level (acidity), Presence of antimicrobial or ionic compounds, Electrical conductivity, Mean ionicstrength The electric pulses used in PEF treatment may take various waveforms, including exponentially decaying, square, and bipolarforms, depending onthedesired effect (Figure 1). As shown in Figure 2, increasing the electric field strength from 1 to 8 kV/cm significantly improves the oil yield, which supports the application of PEF as a pre-treatment for oilseed pressing. WorkingPrinciple of Pulsed Electric Fields.The core principle of Pulsed Electric Field (PEF) technology is the application of short, high-intensity electric pulses—typically ranging from 10 to 80 kV/sm and lasting from microseconds to milliseconds—to a food product placed between two electrodes. The treatment is usually performed at room temperature or slightly above or below it. The total treatment time is defined by the number of pulses and their effective duration.Due to the presence of charged ions in food products, they exhibit a certain level of electrical conductivity. When the electric field is applied, the current flows through the liquid food and distributes uniformly via the charged molecules. This results in electroporation of microbial cell membranes, leading to permanent damage and microbial inactivation. page324 INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE ISSN:2692-5206,ImpactFactor:12,23 AmericanAcademicpublishers,volume05,issue04,2025 Journal: https://www.academicpublishers.org/jo