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The goal of proposed research is to develop the new processing methods, which would reduce the thermal effect of electric treatment of liquid food products and increase process efficiency by using accumulative electric pulsing in combination with dipolophoretic focusing of cells in non-uniform electric fields.
NON-TECHNICAL SUMMARY: Pulse electric field microbial inactivation causes undesired food heating. This project would develop the new approach for the pulse electric field food treatment using high frequency low energy pulsing voltage concurently with the microbial cell aggregation.
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APPROACH: This project would develop the new approach for the pulse electric field (PEF) food treatment and verify experimentally the synergy impact of the cell membrane polarization by accumulative low energy electric pulses and cell aggregation in non-uniform electric field on efficiency and safety of PEF processing. As a result, one can identify fundamental factors contributing to changes in cell membrane permeability and create a way to develop the new regimes for PEF food processing. Such regimes can be used instead of currently used high voltage pulses, because the new proposed processes are more gentle, less affect sensory attributes of food products and improve food safety.
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PROGRESS: 2002/09 TO 2006/08<BR>
OUTPUTS: Low energy (reduced voltage) pulsed electric field technology has been developed. Experimental data show substantional reduction of the foodborne pathogens in the model food system. Effect of the food matrix composition (sugar content, insoluble solids and ionic concentration) has been evaluated. <BR>TARGET AUDIENCES: Food engineering professionals in food industry and academia
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IMPACT: 2002/09 TO 2006/08<BR>
Developed modified PEF technology can be used as a complimentary preprocessing operation for the standard continious-flow thermal processing. This combination significantly reduces time and required energy for food preservation.