Pulse Electric Field

(PEF)
Food Procesing Technology
Dosen : Dr Rosida s.TP., MP
 Members:
• Siska Mardiana (16330100
• Atma Widya Sari (1633010026)
• Sella Eka Kusuma P (1633010028)
TOPIC:
Pulse
Electric
Definition
Pulse Electric Field
“ Metode
PEF
Inside PEF method
Food Processing
Field

Process Purpose
purpose Pulse Electric Field Journal about PEF
Journal

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DEFINITION OF Pulse Electric Field
Non thermal methods that are being
developed are using high voltage electric
shock (Pulse Electric Field / PEF) processing
of foodstuffs based on the application of short
pulses at high voltage (20-80 kV / cm) to
foodstuffs placed between 2 electrodes on
room temperature or below for a few seconds,
to minimize damage caused by heating
(Barbosa et al., 1999).
PEF technology is a high voltage electric field
application (generally 20 - 80 kV / cm) that is
imposed on food in a very short time (less
than 1 second) (FDA, 2000). PEF technology
can replace partially or completely from
thermal processes (Wouters, Dutreux, Smelt,
and Lelieveld, 1999)
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PURPOSE
༝ Inactivate enzymes in the juice ༝ Extend product shelf life by
without changing the reducing microbial population
characteristics of the fruit juice so growth without affecting
that the nutrients in the juice can organoleptic acceptance.
be maintained properly can be
maintained properly.

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Method
juice

Enter into the

treatment room

Non thermal
treatment with PEF

Non-thermal
treatment (PEF) juice
extract

Enter the juice into a

bottle and cover it with
aluminum foil.

Room cleaning treatment

with 96% alcohol

finished 6
COMPARISON
Journal Title
The effect of stress and frequency
on the characteristics and decrease
in the number of starfruit juice
microorganisms (Averrhoa
carambola L) Using Pulsed Electric
Field (PEF).
Microcontroller application on high
voltage pulse generator with
processing time for pasteurization
of apple juice.
Treatment
By using a different voltage that is
20 kV, 30 Kv, 40 Kvdan 4
frequency variations are 10 kHz, 20
kHz, 30 kHz, and 40 kHz.
Using a voltage of 20 Kv and
different times (10,20,30,40,50, and
60 minutes).
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RESULTS
JOURNAL 1
The nontermal process uses PEF
effectivity of the lowest microbial
reduction at a voltage of 20 kV of
34.62% with the number of microbes
as much as 8.5x102 CFU / mL and
the highest reduction effectiveness at
a voltage of 40 kV of 85.19% with a
number of microbes as much as
1.925x102 CFU / mL.
Microbial reduction occurs very significantly at a voltage of
40 kV with a frequency of 30 kHz, which is 1.3x102 CFU /
mL. From the above results it is known that the greater the
electrical voltage used in the pasteurization process, the
greater the decrease in the number of microorganisms. This
is consistent with the statement of Barbosa and Canovas
(1998) which states that the large decrease in
microorganisms is directly proportional to the magnitude of
the voltage, the number of pulses and the time of
sterilization.
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Journal 1
The microbial death rate can
be described in a graph
whose value is equal to the
slope value of the graph.
Lethal rates were obtained The graph above shows a
in the treatment with the decrease in the number of
highest reduction in microbes in starfruit juice.
microbial amount, ie at a
voltage of 40 kV with the
number of No amounting to
1.3x103 CFU / mL and the
No value of 1.925x102
CFU / mL.
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JOURNAL 2
The total microbial of apple cider before
pasteurization is 1.7x103 cfu / ml. The total
microbes are not in accordance with the
Indonesian National Standard (SNI) where
the maximum total microbes contained in
fruit juice drinks are 2x102 cfu / ml.
The highest total microbes after
pasteurization in the treatment for 10
seconds is 200 cfu / ml which means a
decrease of 88.23%, while the lowest
in the treatment for 60 seconds is 110
cfu / ml resulting in a 93.53%
decrease. In the treatment duration of
20 seconds the total microbial was
180cfu / ml with a decrease of 89.41%,
while at 30 seconds it decreased 87%,
at 40 seconds decreased 91.76% and
at the processing time of 50 seconds
experienced a total reduction of
microbes 92.65% .
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In this study the electric field strength
produced is fixed because the voltage
JOURNAL 2
applied is also fixed but the total
processing time is made to vary from
10 seconds to 60 seconds.

Pasteurized apple cider does not

have specific input energy and the
total microbial content is 1700 cfu /
ml. At a processing time of 10 Place your screenshot here
seconds, the specific input energy
produced was 30KJ / l with a total
microbial content which decreased
dramatically to reach 200 cfu / ml.
The longer the specific energy
processing time, the greater and the
smaller the microbial content. The
longest processing time is 60 seconds
resulting in the largest specific input
energy of 175KJ / l with the smallest
total microbial content of 110 cfu / ml.

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JOURNAL 1
the use of high voltage of 40 kV
in the PEF process can reduce
total microbes by 85.19% and
can reduce 0.63 cycle logs.
CONCLUSION
JORNAL 2
Apple juice pasteurization using
PEF with a voltage of 20KV can
kill microbes. The longer the
processing time, the smaller the
amount of pasteurized microbes

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That’s all. Thank
you ! 

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