Impulsinių elektrinių laukų taikymai maisto ir biomases apdorojimui
Dalyko anotacija lietuvių kalba
Kurso metu susipažįstama su impulsinių elektrinių laukų (PEF) taikymais maisto ir augalinės žaliavos apdorojimui, pradedant nuo bioaktyvių junginių ekstrakcijos iš augalinės žaliavos (vaisių, daržovių, uogų, dumblių) bei įvairių skysčių neterminiam pasterizavimui. Kurso metu bus taip pat nagrinėjami mikroorganizmų inaktyvacijos PEF mechanizmai, biomasės apdorojimo modeliavimas, industriniai PEF taikymų aspektai, PEF įrangos ir produktų komercializavimas.
Dalyko anotacija užsienio kalba
The course introduces with applications of Pulsed Electric Fields (PEF) in food and biomass processing, starting with bioactive compound extraction from food material (fruits, vegetables, berries, algae) and various liquids nonthermal pasteurization, During the course it will be analyzed various aspects of PEF mechanisms for microorganism inactivation, reversible and irreversible cell electroporation, antitumor electrochemotherapy, modeling of biomass processing, industrial applications of PEF and commercialization of PEF systems and processes.
Būtinas pasirengimas dalyko studijoms
General biology. General Genetics. Microbiology and Basics of Immunology. Instrumental Analysis. General Biotechnology.
Dalyko studijų rezultatai
Knowing and understanding principles of PEF and non-PEF based electroprocessing applications in food processing.
Knowing and understanding of the concepts of high voltage (high power) pulse generation.
Knowing and understanding of the mechanisms and application of PEF for bioactive compound extraction from food stock.
Knowing and understanding of the PEF mechanisms for microbial inactivation.
Knowing the aspects of PEF industrial application and commercialization of PEF systems and processes.
Dalyko turinys
1. Cell electroporation and basic concepts of high voltage (high power) pulse generation
2. Introduction to other non-PEF based electroprocessing applications in food processing
3. Non-thermal technologies in food industry
4. Techniques to detect electroporation in food tissues
5. Application of numerical simulation techniques to design PEF processes
6. Improving mass transfer through cell membranes of plant tissue by PEF
7. Effects of PEF on enzymes and food constituents
8. Techniques to detect electroporation in microbial cells
9. Microbial inactivation in foods by PEF
10. PEF for component recovery from microalgae
11. PEF for valorisation of plant based waste streams
12. Commercial applications for PEF in the wine, olive oil and tomato industries
13. Current industrial applications of PEF
14. Electrochemical reactions during PEF treatment
15. Commercialization of PEF systems and processes.
Practical work (contents):
Microbial inactivation in foods by PEF, evaluation and detection methods, evaluation of plant tissue electroporation, bioactive compound extraction from various fruits, vegetables and berries, spectrophotometrical chromatographic methods for bioactive coumpound extraxtion efficiency, Numerical simulation of PEF processes.
Dalyko studijos valandomis
Lectures – 45 hours, laboratory work – 15 hours, individual work – 94 hours, examinations– 6 hours. Total 160 h.
Studijų rezultatų vertinimas
Final assessment sums the assessments of written final examination (50%), assessment of laboratory work (30%), and written mid-term examination (20%).
Literatūra
1. 2006 Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications (Food Engineering Series) Springer
2. 2012 Advances in Fruit Processing Technologies (Contemporary Food Engineering) CRC Press
