Background

The effects of Pulsed Electric Fields (PEF) technology on various types of food products are well studied in literature and several commercial exploitations have been achieved. An increased extraction yield, better cutting properties and reduction of microbial concentration in liquid food products are examples for commercially viable applications. The technology users have evaluated PEF as a powerful tool to improve raw material processing and to maintain constant product quality. The process impact on process capacity and yield but also, energy and water saving, and waste management have been characterized in some applications as well. During the workshop the impact of PEF on food processing with a focus on sustainability effects will be discussed and practically demonstrated and further potential be identified in expert discussions.

Goals of the tour

Who is concerned

All interested parties are welcome to join this workshop. The workshop is of special interest for following groups:

Tentative agenda