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Mathematical Modeling and Computational Approaches for Pulsed Electric Field Processing in Food Preservation: A

Giovanni Luzi1, Khawaja Muhammad Imran Bashir2, Wenjing Lyu3

  • 1LSTME Busan, 2B 1276 Jisa-dong, Gangseo-gu, Busan 46742, Republic of Korea.

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Pulsed electric field (PEF) processing offers a promising alternative to conventional methods for food preservation. This review details mathematical and computational models for PEF, enhancing food safety and quality.

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Area of Science:

  • Food Science and Technology
  • Biophysics
  • Chemical Engineering

Background:

  • Pulsed electric field (PEF) technology is emerging as a powerful tool in food processing.
  • PEF offers advantages over conventional pasteurization, including better retention of health compounds and extended shelf-life.
  • The transition of PEF from laboratory to commercial scale necessitates robust modeling and computational approaches.

Purpose of the Study:

  • To review and structure existing knowledge on mathematical modeling and computational approaches for PEF processing across different scales.
  • To connect and interpret various modeling techniques, from electroporation to inactivation kinetics.
  • To highlight the current applications and effectiveness of PEF technology in food preservation.

Main Methods:

  • Review of electroporation models, ranging from physical-chemical to probabilistic approaches, predicting cell membrane pore formation.
  • Examination of kinetic models for microorganism inactivation, including first-order and probabilistic models.
  • Analysis of numerical simulations for electric fields in continuous PEF chambers and coupled simulations involving fluid flow, temperature, and inactivation kinetics.

Main Results:

  • Electroporation models provide a basis for understanding cell membrane permeabilization by electric pulses.
  • Kinetic models quantify microorganism inactivation rates under PEF treatment.
  • Coupled simulations offer a comprehensive understanding of PEF process dynamics, integrating electrical, fluid, thermal, and biological effects.

Conclusions:

  • Mathematical and computational modeling are crucial for optimizing and scaling up PEF technology in food processing.
  • PEF demonstrates significant potential for inactivating microorganisms and enzymes, improving food quality and safety.
  • The reviewed models and simulations provide a framework for the continued development and application of PEF in the food industry.