Riddet researcher revolutionises pulsed electric field process
University of Otago food scientist Professor Indrawati Oey with the world’s first pulsed electric field (PEF)
continuous meat-processing technology which aims to reduce food wastage around the globe.
Photo: Otago Daily Times.
10 August 2023
New technology developed by Riddet Institute Principal Investigator Professor Indrawati Oey is making waves in the science world.
The world’s first pulsed electric field (PEF) machine has been developed by Prof Oey at the University of Otago’s Department of Food Science. Prof Oey and her team are now using the machine in CoRE research Theme Two, Sustainable Future Proteins.
Pulsed electric field is a green technology that can manipulate the texture of foods prior to regular cooking and consumption. It is a non-thermal process that uses electric currents to change the permeability of the cell membrane within food.
PEF processing eliminates the need for chemicals to process foods, reduces waste whilst increasing the palatability of foods, and reduces energy and water consumption.
Prof Oey says the technique has many food industry uses, from pasteurising food at low temperatures to pre-preparing potato fries for enhanced texture. It can also tenderise up to 10kg of meat in seconds.
Prof Oey says PEF technology was invented in early 1900, but until recently it was able to process only liquid products such as juice and milk, and solids like potatoes.
However, with Ministry of Business, Innovation and Employment funding, Prof Oey has been able work with German companies Elea and German Institute of Food Technologies to develop and build a PEF machine that can process in-bone meat cuts. She spent the past three years on the design, with significant Covid-related delays.
The new meat processing chamber is computer controlled to guarantee a consistent and stable delivery of electric current. The PEF machine is now operating at the University of Otago.
Prof Oey said the machine was the first of its kind in the world.
“This technology allows us to enhance the release of the flavour and bioactive compounds which makes the food taste better,” she said. “We can tenderise meat or change the quality of meat from a low-value cut to top steak-quality cuts.”
Putting grapes through the machine could also reduce the maceration process in wine-making. This means grape skins would only need to soak in grape juice for one to two days instead of the usual 8-14 days, she said.
The technology is expected to revolutionise food manufacturing processes and reduce waste.
