Non Thermal Preservation of Food-Pulsed Electric Field

In this method of food preservation, electric energy at low power is collected over an extended period and stored in capacitor. That same energy is discharged, almost instantaneously at high level of power. When exposed to electric field, plasma membrane of cell becomes permeable to small molecules and the permeation causes swelling and eventual rupture of cell membrane. Rupture of cell membrane depends on factors such as intensity of electric field, number of pulses and duration of pulses. The induced transmembrane potential larger than natural potential of cell membrane cause rupture of cell membrane. Generation of pulse electric requires two devices; a) Pulse power supply and b) Treatment chamber. Read more

Non Thermal Preservation of Food – Oscillating Magnetic Field (OMF)

Oscillating magnetic field (OMF) is generated with electromagnet of alternating current. The intensity varies periodically according to frequency and type of wave in the magnet. OMF is applied in the form of constant amplitude or decaying amplitude sinusoidal wave. The magnetic field may be homogenous or heterogeneous. In homogenous field, field intensity (B) is uniform in the area enclosed by the magnetic field coil. In heterogeneous field, field intensity (B) is non – uniform with the intensities decreasing as distances from the center of the coil increases. Read more