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Use of Pulsed Electric Fields (PEF) in the Food Industry

DLG Expert report 5/2018

The application of pulsed electric fi elds (PEF) as an innovative technology can be used in various areas of the food industry and bioprocess engineering. Here the objective is to infl uence the product cell structure. The cells can be plant or animal cells, e.g. those of a potato, but also of microorganisms. These show differences in their size and particularly in their composition.

Application of high pressure for structure modification of food and food ingredients

DLG Expert report 6/2018

Homogenization is a mechanical process for reducing the relative heterogeneity of a system and for producing a homogeneous size distribution of particles suspended in a liquid. A high-pressure homogenization (HPH), also known as dynamic or ultra-high pressure homogenization (UHPH), is a relatively new technology recently introduced through the development of a new generation of homogenizers.

Shelf Life improvement for Fruits and Vegetables with Suitable Packaging Technologies: High-Pressure Processing

DLG Expert report 8/2018

Approximately 1.3 billion tonnes of food are wasted or lost each year. With regard to fruit and vegetables, even between 40 and 55 percent of the cultivated quantity is wasted. In the entire value chain, from the harvest or production to further processing, during storage and even during transport, food is lost, as it is in the trade and at the consumer’s home.