15D-35 |
Evaluation of pulsed electric field technology in processing of particulate foods |
Z. T. JIN and Q. H. Zhang. Dept. of Food Science & Technology, The Ohio State Univ., 2015 Fyffe Ct., Columbus, OH 43210 Pulsed electric field technology (PEF) is a nonthermal processing method used to maintain food safety and extend product shelf life by inactivating pathogenic and spoilage microorganisms. PEF treated liquid foods, such as fruit juices, have been most successful. There is increasing need for PEF treated particulate foods. The objective of this study was to evaluate the application of PEF technology in processing particulate foods using OSU-2 integrated pilot plant scale PEF processing and aseptic packaging system. A salsa product and rice pudding with particles 3-4 mm in sizes were prepared and processed in OSU-2 integrated PEF processing pilot plant system with or without combinations of mild heat processing. The product was then aseptically packaged into thermoformed 200 ml tri-laminate plastic cups for microbiological and quality shelf life evaluation. The PEF treatment chambers, fluid handling and control system, treatment temperature, and physical properties of foods were tested and adjusted according to product output. PEF processing in combination with mild heating can effectively reduce the microbial population of the tomato salsa and rice pudding. PEF processing of these products require several adjustments to the process and product. These adjustments include: the physical properties of the foods, the system design including pumping and tubing requirements, deaeration, and the process parameters including electric field strength, fluid flow rate, and total treatment time. This new technology has the potential to provide consumers with a value added particulate foods with an extended shelf-life after careful redesign and remodeling of the current PEF processing system.
Session 15D, Food Engineering: Processing Technologies
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