April 27 – 29, 2021, 9 a.m. – 2 p.m. EDT
Sustainable Processing for Tomorrow’s Food
GFT is an event that brings together experts and a wide range of key players from the scientific, industrial and institutional sectors. The objective? Contribute to the development of new eco-responsible processing methods and innovative technologies. GFT 2021 will be 100% virtual and will be held on April 27-29, 2021
Pulsed Electric Fields (PEF) technology has many positive effects on various types of food products. Low energy requirements, continuous operability and short processing times are major advantages in comparison to conventional processing techniques.
During the GFD, our principal scientist Dr Oleksii Parniakov will give a presentation about industrial applications of Pulsed Electric Field as a green food technology – On Wednesday, April 28th 2021, afternoon.
Enhancing drying rates of plant products by 20 to 40 % allows a reduction of drying times and a capacity increase of existing drying equipment. Due to its effect on the structure of a product, PEF is industrially applied in the French Fries and snack industry.
A smoother cut surface, improved product quality and reduced-fat uptake are major benefits in addition to energy savings.
Besides its impact on plant cells, inactivation of microbial cells can be achieved as well. Especially with heat-sensitive media, the product quality can be significantly improved with PEF. Currently, the process is used to extend the shelf life of freshly squeezed fruit and vegetable juices. But also, preservation of liquid egg or infant formula can be obtained while retaining functional and nutritional value.
PEF is a powerful process to improve raw material processing and to maintain constant product quality.
Dr Oleksii Parniakov
Principal Scientist at Elea