Javier Raso received his PhD in 1995 at the University of Zaragoza (Spain) where he is currently professor of Food Technology and former Director of the Pilot Plant of Food Science and Technology. He has been visiting researcher of the Microbiology Department at Unilever Research in Bedford (UK), of the Department of Food Biotechnology and Food Process Engineering at Technical University of Berlin (Germany) and of the Biological Systems Engineering Department at Washington State University (USA). His areas of research are in the field of food preservation and processing by thermal and non-thermal technologies such as ultrasound, high hydrostatic pressure, pulsed electric fields and combined processing. Research interest is focused in critical factors affecting efficacy of technologies, kinetics and mathematical modeling, process optimization and mechanisms of action. He has been involved in a number of EU and national funded projects in these topics and he is the author of more than 100 peer-review papers and his work has been cited over 5000 times (h-index:43). He is co-author of the book “Pulsed Electric Fields Technology for the Food Industry” and he is serving in the editorial board of the “Innovative Food Science and Emerging Technologies” journal. He was appointed Vice-Chair of the COST Action TD1104 “European network for development of electroporation-based technologies and treatments (EP4Bio2Med) and coordinator of the project FieldFOOD of the Horizon2020 Framework Program of the European Union
Food industry requires a continuous adaptation of its production processes in order to improve food quality or to introduce new products in the market while reducing energy inputs. Innovative nonthermal technologies such as pulsed electric fields (PEF) offer a range of opportunities for improving conventional processing.
During PEF processing, a liquid food or pumpable product is passed through a treatment chamber where it is subjected to short pulses (µs) of very high voltage. The generated external electric fields (0.5-30 kV/cm) induce the electroporation of the cytoplasmatic membrane of both eukaryotic and prokaryotic cells. The pore formation affects the permeability of the biological membranes causing microbial inactivation and enhancing the diffusion processes through cell membranes. Due to these effects, PEF has gained increasing interest in recent years for liquid food pasteurization improving mass transfer operations in the food industry and modifying food texture.
The recent development of PEF apparatus with sufficient power for processing large quantities of products, the easy implementation of the treatment chambers into the existing processing and the low energy consumption are keys of PEF technology for being a commercially viable technology for the food industry In this presentation research on PEF conducted since 20 years ago for our laboratory will be reviewed and the PEF facilities available in our laboratory will be showed.