About Course
Knowledge and skills
Students knows and understand the mechanism of action, progress and factors that influence pulsed electric field treatment. Students are able to recognize in which application PEF can bring benefits, when (on which step) in could be used and what are the benefits and limitations of such.
Teacher and organization
Artur Wiktor
Warsaw University of Life Sciences, Poland
Materials under the Creative Commons license CC BY-SA.
Disclaimer
Co-Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Foundation for the Development of the Education System (FRSE). Neither the European Union nor FRSE can be held responsible for them.
Course Content
Non-thermal – pulsed electric field
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Introduction to Pulsed Electric Field (PEF)
36:02 -
QUIZ 1
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Principles of PEF: electroporation efficiency measurements methods and factors affecting it
01:00:19 -
QUIZ 2
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Applications of pulsed electric field: Food preservation
33:56 -
QUIZ 3
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Applications of pulsed electric field: Impact of PEF on texture and frying
33:56 -
QUIZ 4
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Applications of pulsed electric field: Impact of PEF on juice pressing, extraction, freezing
50:50 -
QUIZ 5
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Applications of pulsed electric field: Impact of PEF on dehydration processes
01:11:20 -
QUIZ 6