Pulsed Electric Field (PEF) processing uses a high-energy pulsed electric field to break open vegetative cell walls in a process called 'electroporation'. PEF processing can:

• destroy pathogens and harmful enzymes in liquid food with effects similar to pasteurization

• destroy pathogens in wastewater

• increase yields in starch and sugar extraction from plants (such as sugar beets) by making cells more receptive to enzymatic and fermentation processes without 'cooking ' or exposure to acid baths

• aid the dewatering of biomass, enabling its conversion to alternative fuels

In PEF processing, liquids pass through processing chambers and are "pulsed" rapidly with very high voltage electric pulses generated by DTI's PowerMod™ electronics. The voltage, duration, and frequency of the pulses can be varied independently, so that optimum PEF parameters are applied for the application.

PEF is a "non-thermal" technology, meaning the liquid being treated is not heated. When used for food sterilization, PEF processing maintains the taste, color, anti-oxidant content, and consistency of fresh food. In addition, no chemical or radiation treatment is used. An article (PDF 249 kb) published in the January 2006 issue of Food Technology Magazine provides some additional information about PEF.

DTI installed the world's first commercial scale, PEF processing system at Ohio State University's department of Food Science and Technology; and a two-chamber, 400 l/hr PEF processing pilot plant at the University of Salerno, Italy.

Download an Application Brief on this topic here.

Ohio State pulsed electric field processing system.

PEF System showing power supply on left, treatment chambers on right.