WP2 – Pulsed Electric Fields (PEF)

WP LEADER: Elisabeth Borch (Swedish Institute For Food And Biotechnology)

Efficiency of Pulsed Field Electric (PEF) treatment for fluid food products and ingredients will be evaluated in terms of quality and safety. The studies will be performed using laboratory scale PEF equipment with highly reproducible technological performances. The results obtained in lab scale will be further evaluated in pilot scale, specifically developed within the project, with respect to food safety, shelf-life, microstructure, functionality and enzymatic activity.
                                                                                                         
Biological factors to be studied are the effect of chemical composition of food, the status of the microbial cells (stress/prehistory) to be inactivated and the presence of a back ground flora; the latter to only for microbial response.

The data obtained will be modelled in WP 6 and used for the risk assessment analysis.