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Fruit and vegetable electroporation (high-voltage pulsed electric field equipment)
Principle:
Electroporation (PEF for short) is a newly emerging food research field in the world in recent years. It is a method to place complete fruits and vegetables and crushed fruit pulp as electrolytes in a container with two electrodes. High voltage pulsed electric fields (usually 20-80kV/cm) are applied on the two electrodes. In a very short time, fruits and vegetables and crushed fruit pulp are affected by high voltage pulsed electric fields (electroporation), which changes the internal organizational structure of fruits and vegetables, The water molecules in fruits and vegetables are arranged in an orderly manner due to the action of electric field forces, and high-voltage pulsed electric fields can change the permeability of cell membranes, thereby improving the drying rate of fruits and vegetables. PEF can improve the extraction rate of juice, sugar, colorants, and other active substances, and significantly extend the shelf life. The diffusion process, such as removing water or pickling juice from plant or animal tissues, accelerates the absorption of spices and auxiliary substances, thereby saving valuable time in the production process.
Electroporation effect:
Create value by maximizing the effectiveness of natural raw materials. Electroporation can significantly improve the yield, freshness and flavor in a variety of foods and applications.
Specifically, PEF processing can be used to enhance the mass transfer process during the extraction, pressing, or drying of fruits and vegetables. The permeability of meat tissue can be utilized to enhance the drying, pickling, and pickling processes.
When PEF is applied to liquid and semi liquid products, it can achieve non hot food preservation while maintaining the quality and freshness of sensory and nutritional products.
The benefits of high-voltage pulsed electric fields on fruit and vegetable processing:
Remove 20-50% moisture from fruits and vegetables
Improve cutting performance, smooth cutting surface, increase product yield and quality, reduce oil absorption, and reduce equipment wear.
Many PEF users have reported reducing water and energy consumption through the continuous process of microbial inactivation at low temperatures. The application of PEF can extend the shelf life while retaining the taste, color, and nutritional value of freshly squeezed raw materials
Composition of electroporation system:
The PEF system equipment mainly consists of five parts: power supply device, pulse generation device (including capacitor and control switch), sample processing room, cooling system, and temperature measurement system.
Application of High Voltage Pulse Electric Field
1. Food drying: such as vacuum freeze-drying, vacuum frying drying, microwave vacuum drying, hot air drying, etc.
2. Other liquid food industries: such as juice, wine, fruit wine, beverages, milk, vegetable oil, etc
Description：
Principle:
Electroporation (PEF for short) is a newly emerging food research field in the world in recent years. It is a method to place complete fruits and vegetables and crushed fruit pulp as electrolytes in a container with two electrodes. High voltage pulsed electric fields (usually 20-80kV/cm) are applied on the two electrodes. In a very short time, fruits and vegetables and crushed fruit pulp are affected by high voltage pulsed electric fields (electroporation), which changes the internal organizational structure of fruits and vegetables, The water molecules in fruits and vegetables are arranged in an orderly manner due to the action of electric field forces, and high-voltage pulsed electric fields can change the permeability of cell membranes, thereby improving the drying rate of fruits and vegetables. PEF can improve the extraction rate of juice, sugar, colorants, and other active substances, and significantly extend the shelf life. The diffusion process, such as removing water or pickling juice from plant or animal tissues, accelerates the absorption of spices and auxiliary substances, thereby saving valuable time in the production process.
Electroporation effect:
Create value by maximizing the effectiveness of natural raw materials. Electroporation can significantly improve the yield, freshness and flavor in a variety of foods and applications.
Specifically, PEF processing can be used to enhance the mass transfer process during the extraction, pressing, or drying of fruits and vegetables. The permeability of meat tissue can be utilized to enhance the drying, pickling, and pickling processes.
When PEF is applied to liquid and semi liquid products, it can achieve non hot food preservation while maintaining the quality and freshness of sensory and nutritional products.
The benefits of high-voltage pulsed electric fields on fruit and vegetable processing:
Remove 20-50% moisture from fruits and vegetables
Improve cutting performance, smooth cutting surface, increase product yield and quality, reduce oil absorption, and reduce equipment wear.
Many PEF users have reported reducing water and energy consumption through the continuous process of microbial inactivation at low temperatures. The application of PEF can extend the shelf life while retaining the taste, color, and nutritional value of freshly squeezed raw materials
Composition of electroporation system:
The PEF system equipment mainly consists of five parts: power supply device, pulse generation device (including capacitor and control switch), sample processing room, cooling system, and temperature measurement system.
Application of High Voltage Pulse Electric Field
1. Food drying: such as vacuum freeze-drying, vacuum frying drying, microwave vacuum drying, hot air drying, etc.
2. Other liquid food industries: such as juice, wine, fruit wine, beverages, milk, vegetable oil, etc
Electroporation (PEF for short) is a newly emerging food research field in the world in recent years. It is a method to place complete fruits and vegetables and crushed fruit pulp as electrolytes in a container with two electrodes. High voltage pulsed electric fields (usually 20-80kV/cm) are applied on the two electrodes. In a very short time, fruits and vegetables and crushed fruit pulp are affected by high voltage pulsed electric fields (electroporation), which changes the internal organizational structure of fruits and vegetables, The water molecules in fruits and vegetables are arranged in an orderly manner due to the action of electric field forces, and high-voltage pulsed electric fields can change the permeability of cell membranes, thereby improving the drying rate of fruits and vegetables. PEF can improve the extraction rate of juice, sugar, colorants, and other active substances, and significantly extend the shelf life. The diffusion process, such as removing water or pickling juice from plant or animal tissues, accelerates the absorption of spices and auxiliary substances, thereby saving valuable time in the production process.
Electroporation effect:
Create value by maximizing the effectiveness of natural raw materials. Electroporation can significantly improve the yield, freshness and flavor in a variety of foods and applications.
Specifically, PEF processing can be used to enhance the mass transfer process during the extraction, pressing, or drying of fruits and vegetables. The permeability of meat tissue can be utilized to enhance the drying, pickling, and pickling processes.
When PEF is applied to liquid and semi liquid products, it can achieve non hot food preservation while maintaining the quality and freshness of sensory and nutritional products.
The benefits of high-voltage pulsed electric fields on fruit and vegetable processing:
Remove 20-50% moisture from fruits and vegetables
Improve cutting performance, smooth cutting surface, increase product yield and quality, reduce oil absorption, and reduce equipment wear.
Many PEF users have reported reducing water and energy consumption through the continuous process of microbial inactivation at low temperatures. The application of PEF can extend the shelf life while retaining the taste, color, and nutritional value of freshly squeezed raw materials
Composition of electroporation system:
The PEF system equipment mainly consists of five parts: power supply device, pulse generation device (including capacitor and control switch), sample processing room, cooling system, and temperature measurement system.
Application of High Voltage Pulse Electric Field
1. Food drying: such as vacuum freeze-drying, vacuum frying drying, microwave vacuum drying, hot air drying, etc.
2. Other liquid food industries: such as juice, wine, fruit wine, beverages, milk, vegetable oil, etc
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