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Industrial process of food preservation by pulsed electric fields

Objective

Safety of food products is nowadays-European consumers' principal concern. Assuming that breed and culture fulfil the regulation and standards, safety of food is widely relying on techniques of pasteurisation and sterilisation. and also the environment of production (handling, packaging), whatever the microbial contamination, at the source of production, is. The aim of this project is to investigate and develop an emerging technology of pasteurisation. pulsed electric field. This technology was investigated in a former FAIR project by European technical centres, at laboratory scale. The final aim of the project is to bring the technology at industrial scale. The main advantages of the pulsed electric field technology are:- microbial inactivation and food sanitation- no degradation of sensorial quality and nutritional value of treated food (non thermal process)- extension of shelf life compared to classic technique- low cost and very short treatment- possibility to operate with high flow

Funding Scheme

EAW - Exploratory awards

Coordinator

ENERTRONIC SA
Address
Rue Du Ruisseau 30
38070 Grenoble
France

Participants (1)

SWENTY BV
Netherlands
Address
Heirweg 1
6120 AD Born