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Numerical evaluation of lactoperoxidase inactivation during continuous pulsed electric field processing
Roman Buckow1, Julius Semrau, Qian Sui
1Commonwealth Scientific and Industrial Research Organisation, Animal, Food and Health Sciences, Werribee, VIC 3030, Australia. roman.buckow@csiro.au
Biotechnology Progress
|June 28, 2012
Summary
A computational fluid dynamics model simulated pulsed electric field (PEF) treatments, identifying temperature hot spots. Enzyme inactivation during PEF was primarily thermal, with minor electrochemical contributions.
Area of Science:
- Food Science and Technology
- Biophysics
- Chemical Engineering
Background:
- Pulsed electric field (PEF) processing is a non-thermal technology for food preservation.
- Understanding the thermal effects of PEF is crucial for optimizing treatment efficacy and safety.
- Lactoperoxidase (LPO) is an enzyme relevant in milk systems, serving as a model for inactivation studies.
Purpose of the Study:
- To develop and validate a computational fluid dynamics (CFD) model for a laboratory-scale PEF treatment chamber.
- To investigate the electric field and temperature distribution within the PEF chamber.
- To determine the thermal inactivation kinetics of LPO and assess the contribution of thermal versus electrochemical effects during PEF treatments.
Main Methods:
- Development of a CFD model incorporating fluid flow, electric field, and temperature distribution.
- Experimental validation of temperature predictions using thermocouples with grape juice and salt solutions.
- Determination of LPO thermal inactivation kinetics using a glass capillary method (65-80 °C).
- Coupling CFD simulations with the Arrhenius model to predict enzyme inactivation.
Main Results:
- CFD simulations revealed electric field intensity peaks and laminar flow, leading to localized temperature hot spots near chamber walls.
- The Arrhenius equation accurately described LPO thermal inactivation, yielding an activation energy of 597.1 kJ mol(-1).
- Combined PEF/thermal treatments resulted in LPO inactivation primarily due to thermal effects, with 5-12% attributed to electrochemical factors.
Conclusions:
- The developed CFD model accurately predicts temperature increases in PEF treatment chambers.
- Thermal effects are the dominant mechanism for LPO inactivation during combined PEF/thermal processing.
- PEF treatments can induce minor electrochemical effects contributing to enzyme inactivation, alongside significant thermal impacts.
