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Electroporation in Food Processing
Claudia Siemer Stefan Toepfl
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Number of publication peer review
publications (1995-2012)
Web of science, "pulsed electric field", "PEF" or "electroporation" in title and limited to web of science category "food science and technology"
19.11.2012 Electroporation in Food Processing
Claudia Siemer 2
Electroporation in Food Processing
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2. Historical background
1920 Pasteurization of milk „Electropure Process“ Ohmic Heating and free radical formation
1949 Electroplasmolysis of plant material B.L. Flaumenbaum, Odessa
1960 Patent, H. Doevenspeck Phase separation, non-thermal effects on microorganisms
1967 Sale & Hamilton First systematic studies, Identification of main processing parameters.
Historical Background
Electric Treatment of Food
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19.11.2012 Electroporation in Food Processing
Claudia Siemer 4
ELCRACK – Development at Krupp Maschinentechnik
Heinz Doevenspeck
Volker Stempel
Werner Sitzmann
2. Historical background
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3. Principle of PEF
Aganovic et al., 2012
Yeast cells
before and after PEF
treatment
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3. Principle of PEF
E
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3. Principle of PEF
Effect on cellular tissue
untreated PEF
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4. Application in Food
Inactivation of microorganisms (5 to 30 kV/cm, 75 to 300 kJ/kg)
Cell disintegration of biological tissue (0,1 to 5 kV/cm,
5 to 50 kJ/kg)
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4. Application in Food Inactivation of microorganisms
0 40 80 120
-7
-6
-5
-4
-3
-2
-1
0
0 40 80 120
-7
-6
-5
-4
-3
-2
-1
0
0 40 80 120
-7
-6
-5
-4
-3
-2
-1
0
0 40 80 120
-7
-6
-5
-4
-3
-2
-1
0
B. megateriumS. cerevisaeL. innocua
lg (
N/N
0)[
-]
Specific Energy [kJ kg-1]
E. coli
35°C
45°C
55°C
Inactivation of E. coli, L.innocua, S. cerevisae and B. megaterium in ringer solution with an electrical conductivity of 1.25 mS cm-1 after PEF treatment with graphite anode and a field strength of 16 kV cm-1
Toepfl et al., 2007 19.11.2012
Electroporation in Food Processing Claudia Siemer
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untreated PEF treated
mic
rob
ial cou
nt
[cfu
/ml]
1e+0
1e+1
1e+2
1e+3
1e+4
1e+5
1e+6
1e+7
Total plate count
yeast
4. Application in Food Example: Carrot Juice
4,07 log
3,05 log
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time [days]
0 2 4 6 8 10 12 14
tota
l p
late
co
un
t [c
fu/m
l]
1e+1
1e+2
1e+3
1e+4
1e+5
1e+6
1e+7
1e+8
1e+9
untreaed
PEF treated
time [days]
0 2 4 6 8 10 12 14
ye
ast
[cfu
/ml]
1e+0
1e+1
1e+2
1e+3
1e+4
1e+5
1e+6
untreaed
PEF treated
Total plate count
Yeast
4. Application in Food Example: Carrot Juice
Detection limit
Shelf life of untreated carrot juice: 3 days Shelf life of PEF treated carrot juice: 9 days
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4. Application in Food Example: Grape Juice
1,0E+00
1,0E+01
1,0E+02
1,0E+03
1,0E+04
1,0E+05
1,0E+06
1,0E+07
Untreated PEF
mic
rob
ial c
ou
nt
[cfu
/ml]
E. coli
S. cerevisiae
pH value: 3,13 Conductivity: 1,3 Electric field strength: 12,2 kV/cm Specific energy: 137,4 kJ/kg
Detection limit
5,42 log reduction
4,43 log reduction
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1,0E+00
1,0E+01
1,0E+02
1,0E+03
1,0E+04
1,0E+05
1,0E+06
0 5 9 15 20 26 30 35 40 44 50 55 61
mic
rob
ial c
ou
nt
[cfu
/ml]
time [days]
Total Plate count
Untreated
PEF high
PEF middle
PEF low
1,0E+00
1,0E+01
1,0E+02
1,0E+03
1,0E+04
1,0E+05
1,0E+06
1,0E+07
1,0E+08
0 5 9 15 20 26 30 35 40 44 50 55 61
mic
rob
ial c
ou
nt
[cfu
/ml]
time [days]
Yeast
Untreated
PEF High
PEF middle
PEF low
4. Application in Food Example: Grape Juice
Shelf life extension: From less than 15 days to
more than 61 days.
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Detection limit
Detection limit
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1,0E+00
1,0E+01
1,0E+02
1,0E+03
1,0E+04
0 290 265 226 189 309 351
Tota
l Pla
te c
ou
nt
[cfu
/ml]
Specific energy [kJ/kg]
Total viable count1,0E+00
1,0E+01
1,0E+02
1,0E+03
1,0E+04
1,0E+05
1,0E+06
0 14 30
Tota
l pla
te c
ou
nt
[cfu
/ml]
Time [d]
untreated
PEF low
PEF high
Charateristics: Conductivity: 6,51 mS/cm pH value: 5,6 Health benefit because of high mineral concentration
4. Application in Food Example: Coconut water
Electric field strength: 14 kV/cm
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290,0 265,1 226,1 188,9 351,3
290,0 265,1 226,1 188,9 351,3
Specific energy
inputs [kJ/kg];
E= 14 kV/cm
4. Application in Food Example: Coconut water
Enzyme activity in coconut water
Coconut water starts getting pink after 24 h storage No enzyme inactivation by PEF Due to temperature impact, coloration is accelerated
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13,2 kV/cm;
351,3 kJ/kg;
Tout= 85,7 °C
4. Application in Food Example: Coconut water
untreated
80 °C; 5 min Polyphenoloxidase
- Still active after PEF (same slope as untreated)
- Thermal inactivation at 80 °C for 5 min
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untreated PEF treated thermal
35 kV/cm, 59 µs (Schuten et al., 2004)
4. Application in Food Example: Orange Juice
Orange Juice contaminated with yeasts and other microorganisms after storage of
7 days. After storage of 3 weeks the PEF treated juice is enzymatic and microbial stable.
The shelf life of the thermal treated juice was 5 weeks, but with changes in flavor.
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0
5
10
15
20
25
30
35
40
45
Eth
yl
bu
tyra
te
α-pinene
Octa
na
l
Lim
on
en
e
De
ca
na
l
% lo
ss o
f co
mp
ou
nd
PEF 240 µs
PEF 480 µs
Heat
4. Application in Food Example: Orange Juice
Jia et al., 1999
- Aromaprofile - Less loss of volatile compounds after PEF treatment compared to heat treatment Loss of volatile compounds due to degassing Shelf life of 35 days
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time [d]
0 2 4 6 8 10 12 14
tota
l via
ble
co
un
t [lo
g c
fu/g
]
1e+2
1e+3
1e+4
1e+5
1e+6
1e+7
1e+8
1e+9
rawmilk
314 kJ/kg
244 kJ/kg
210 kJ/kg
65 kJ/kg
4. Application in Food Example: Milk
without cooling
specific energy [kJ/kg]
0 50 100 150 200 250 300
ina
ctiva
tio
n [
log
N/N
0]
-6
-5
-4
-3
-2
-1
0
E.coli
L.innocua
Inactivation of E.coli (5,8 log at 200 kJ/kg) and
L. innocua (5,9 log at 237 kJ/kg) Detection limit
Product: Raw milk pH value: 6,9 Fat content: 3,7 to 5,1 % Conductivity: 4mS/cm Applied electric field strength: 12 kV/cm Shelf life limit
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4. Application in Food Example: Milk
Lactoferrrin
Highest inactivation of analyzed microorganism
(12 kV/cm, 237 kJ/kg)
Loss of Lactoferrin is about 15 %.
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specific energy [kJ/kg]
0 100 200 300 400
lacto
ferr
in c
on
ce
ntr
atio
n [
mg/L
]
0
20
40
60
80
100
lactoferrin
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0 2 4 6 8 10 12 14 16 18 20 2210
0
101
102
103
104
105
106
Mic
rob
ial co
un
t (c
fu/m
l)
Storage time (days)
untreated: total aerobic count
untreated: yeats and molds
untreated: Lactic acid bacterie
treated: total aerobic count
treated: yeasts and molds
treated: Lactic acid bacteria
detection limit
4. Application in Food Industrial example
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Hoogesteger, NL
4. Application in Food Industrial example
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specific energy [kJ/kg]
0 50 100 150 200
ina
ctiva
tio
n [
log N
/N0]
-2,5
-2,0
-1,5
-1,0
-0,5
0,0
neutral pH, 8 kV/cm
neutral pH, 6 kV/cm
acid pH, 8 kV/cm
acid pH, 6 kV/cm
detection limit
Siemer et al., 2011
4. Application in Food Inactivation of bacterial endospores
80 °C
For inactivation of bacterial endospores PEF is used in
combination with thermal energy
Detection limit
Inactivation of B. subtilis spores in Ringer solution with a conductivity of 4 mS/cm Less energy at acid pH value for maximum inactivation required
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4. Application in Food Cell disintegration By applying PEF to cellular tissue the following
mass transport processes can be improved:
Drying Reducing drying time, energy saving
Freezing Reducing freezing time, energy saving
Extraction Increase of juice yield, extraction of valuable
compounds
Distillation Reduction of distillation time, increase of
product yield
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Siemer et al., 2012
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0
20
40
60
80
Mo
istu
re c
on
ten
t [%
]
0 40 80 120 160Drying time [min]
0
20
40
60
80
100
Mo
istu
re c
on
ten
t [%
]
0 1 2 3 4 5 6Drying time [h]
20
40
60
80
Mo
istu
re c
on
ten
t [%
]
0 10 20 30Drying time [h]
0
10
20
30
40
50
Mo
istu
re c
on
ten
t [%
]
0 1 2 3 4 5Drying time [h]
t untreated
PEF
untreated
untreated
untreated
PEF
PEF
PEF
Coconut T= 60°C
Grape T= 60°C
Potato T= 50°C
Paprika T= 60°C
4. Application in Food Drying
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Jalté et al., 2009
The potato cells are destroyed due to the PEF treatment. Ice crystals are formed outside the cell and the structure of the potato slice can
be maintained.
4. Application in Food Freezing
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PEF untreated
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E= 1,8 kV/cm 40 Impulse
0
200
400
600
800
1000
1200
1400
0
0,8
7
1,7
4
2,6
3,4
7
4,3
4
5,2
1
6,0
8
6,9
5
7,8
2
8,6
8
9,5
5
Weg [mm]
Kra
ft [g]
unbehandelt HSI behandeltPEF-treated control
1.8 kV/cm, 40 Pulses
[mm]
Fo
rce [
g]
PEF treatment influences the structure of potatoes
4. Application in Food Structure improvement
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Pulsed Electric Fields Potato processing
Alternative treatment to thermal preheating to - obtain the same
cut quality - less water and
energy consumption
- avoid odour issues.
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Energy too high, liquid and
solid loss
Optimum softening
Pulsed Electric Field Processing Optimum Settings
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López et al., 2009
70 °C
20 °C
Low PEF treatment (1 kV/cm), untreated
4. Application in Food Sugar extraction Sugar extraction yield with and without PEF treatment at different extraction temperatures
Increase of extraction efficiency with regard to:
- Reduce extraction temperature - Reduce extracting time - Reduce energy costs
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JonaG
old
contr
ol
2 k
J/k
g
10 k
J/k
g
20 k
J/k
g
enzym
e
JG
+ G
D
contr
ol
5 k
J/k
g
10 k
J/k
g
15 k
J/k
g
enzym
e0
10
20
30
40
50
60
70
80
juic
e y
ield
[%
]
Size
Reduction
Enzymatic
Treatment
Mixing
Holding
Separation
(Pressing)
Pasteurization
(thermal)
PEF
Treatment
Separation
(Decanter)
Pasteurization
(thermal/PEF)
Juice
Pomace
Extraction
Pectin
Size
Reduction
Juice
Impact of PEF-treatment (2 kV/cm) on Jona Gold (JG) and
Golden Delicious (GD) juice yield using a decanter centrifuge.
Juice yield including an eventual transition of solids to juice
4. Application in Food Extraction of apple juice
Toepfl 2006 19.11.2012
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0 10 20 30 40 50 60 70 80 90
20
30
40
50
60
70
80
90
MA-Xpress
PEF 2 kJ/kg
control
juic
e y
ield
(%
)
pressing time (min)
Juice yield from industrial apple mixture using a horizontal filter press HPL 200, dependent on press time and pre-treatment.
2 4 6 8 10 12
20
25
30
35
40
45
50
55
60
65
70
75
80
pressing time (min)
control
3 kJ/kg
6 kJ/kg
enzyme
juic
e y
ield
[%
]
Press curve of Jona Gold mash after different pretreatments using a wrapped cloth press. Pressure was increased from 0 to 20 bar in increments of 4 bar.
Clogging of filter elements Larger surface area
4. Application in Food Extraction of apple juice
Toepfl 2006 19.11.2012
Electroporation in Food Processing Claudia Siemer
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4. Application in Food Distillation of rose oil
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Dobreva et al., 2010
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5. Equipment design Scalability
5 and 30 kW system Capacity: 1.500 kg/h and 10.000 kg/h for cell disintegration 200 l/h and 1.200 l/h for microbial inactivation
80 kW system Capacity: 50.000 kg/h for cell disintegration 5.000 l/h for microbial inactivation
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5. Equipment design Scalability
5 and 30 kW system Pulse transformer system - Capacitors charged by power
supply - Current rate controlled by
transistors - Limited peak power
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80 kW system Marx generator
- Contains stack of capacitors, charged in parallel
- Discharge controlled by transistors and in series
- Oprating, if one stack is destroyed
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Product line
5. Equipment design Line setup
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Capacity:
500 – 1.000 kg/h System for tubers, fruits and vegetables, 1 – 5 t/h
5. Equipment design Treatment of solid products
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80 kW setup for PEF processing of tubers, consisting of processing
belt (left, bottom right), belt width 1.000 mm
Turn-key, 50 t/h system, potato industry
5. Equipment design Treatment of solid products
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Average and peak power
Scale Typology Specification Capacity Disintegration
Capacity Preservation
Units realized
5 kW 6 MWp
Laboratory scale
Transformer DN 10 to 30 mm 30 kV max voltage 200 A max current 1.000 Hz max rep rate 1500x1150x1600 mm 3 x 400 V, 32 A
1.500 kg/h 200 l/h 20
30 kW 20 MWp
Technical / semi-industrial scale
Transformer DN 20 to 40 mm 30 kV max voltage 700 A max current 500 Hz max rep 1500x1150x1600 mm 3 x 400 V, 80 A
10.000 kg/h 1.200 l/h 10
80 kW 300 MWp (Multiple 160 kW 240 kW)
Industrial scale
Semi-conductor-based Marx Generator
DN 40 to 100 mm 60 kV max voltage 5.000 A max current 300 Hz max rep rate 5.000x1.300x2.500 mm 3 x 400 V, 160 A
50.000 kg/h
5.000 l/h
2
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5. Equipment design
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Due to PEF disintegration of cellular tissue can be achieved resulting in improved mass transfer processes.
Using PEF an energy efficient preservation of
heat sensitive products can be achieved.
Equipment on an industrial scale available.
http://www.elea-technology.eu 19.11.2012 Electroporation in Food Processing
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Thank you for your attention!
Contact: Claudia Siemer
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Aganovic, K., C. Siemer, S. Toepfl and V. Heinz (2012). Microscopic analysis of Saccharomyces cerevisiae and Listeria innocua after PEF, HPP and temperature treatment in Ringer’s solution. Kongress Lebensmitteltechnologie GDL. Dresden.
Dobreva, A., F. Tintchev, V. Heinz, H. Schulz and S. Toepfl (2010). Effect of pulsed electric fields (PEF) on oil yield and quality during destillation of white oil-bearing rose (Rosa alba L.). Zeitschrift für Arznei- und Gewürzpflanzen Vol.15, No.3, pp. 127-131.
Jalté, M., J.-L. Lanoisellé, N. I. Lebovka and E. Vorobiev (2009). Freezing of potato tissue pre-treated by pulsed electric fields. LWT - Food Science and Technology Vol.42, No.2, pp. 576-580.
Jia, M., Q. Howard Zhang and D. B. Min (1999). Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice. Food Chemistry Vol.65, No.4, pp. 445-451.
López, N., E. Puértolas, S. Condón, J. Raso and Á. Ignacio (2009). Enhancement of the solid-liquid extraction of sucrose from sugar beet (Beta vulgaris) by pulsed electric fields. LWT - Food Science and Technology Vol.42, No.10, pp. 1674-1680.
Siemer, C., K. Elbers, S. Toepfl and V. Heinz (2011). Influence of pH value and conductivity on the inactivation of B. subtilis spores by PEF in combination with high temperature. iFood conference. Osnabrueck.
Siemer, C., S. Toepfl and V. Heinz (2012). Mass Transport Improvement by PEF - Applications in the Area of Extraction and Distillation. Distillation - Advances from Modeling to Applications. S. Zereshki, InTech: pp. 211-232.
Toepfl, S. (2006). Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing - Applications, Process and Equipment Design and Cost Analysis. Fakultät III - Prozesswissenschaften der Technischen Universität Berlin. Berlin. PhD.
Toepfl, S., V. Heinz and D. Knorr (2007). High intensity pulsed electric fields applied for food preservation. Chemical Engineering and Processing Vol.46, No.6, pp. 537-546.
References