Landi Giovanni, Benedetti Miriam, Sforzini Matteo, Eslami Elham, Pataro Gianpiero
ENEA, Portici Research Center, Piazzale Enrico Fermi, Località Granatello, 80055 Portici, Italy.
ENEA, Casaccia Research Center, Via Anguillarese 301, 00123 Rome, Italy.
Foods. 2025 Jun 25;14(13):2239. doi: 10.3390/foods14132239.
This study evaluates the feasibility of integrating pulsed electric field (PEF) technology with heat recovery for fruit juice pasteurization, comparing it to conventional high-temperature short-time (HTST) pasteurization. Three preheating temperature conditions (35 °C, 45 °C, and 55 °C) and varying heat recovery efficiencies have been assessed to analyze energy consumption, economic feasibility, and environmental impact. The results indicate that, while PEF pasteurization requires a higher initial investment, it improves energy efficiency, leading to significant reductions in utility costs. Across the tested configurations, PEF technology achieved reductions in electricity consumption by up to 20%, fuel gas usage by over 60%, greenhouse gas emissions by approximately 30%, and water consumption by 25%, compared to HTST. The optimal configuration of the PEF process, featuring a 35% waste heat recovery efficiency and a pre-heating temperature of 55 °C, has been identified as the most energy-efficient and sustainable solution, effectively reducing both water consumption and CO emissions. A life cycle assessment has confirmed these environmental benefits, demonstrating reductions in global warming potential, fossil fuel consumption, and other impact categories. This study suggests that PEF technology can significantly contribute to more sustainable food processing by reducing environmental impacts, optimizing resource usage, and enhancing energy efficiency.
本研究评估了将脉冲电场（PEF）技术与热回收相结合用于果汁巴氏杀菌的可行性，并将其与传统的高温短时（HTST）巴氏杀菌进行比较。评估了三种预热温度条件（35°C、45°C和55°C）以及不同的热回收效率，以分析能源消耗、经济可行性和环境影响。结果表明，虽然PEF巴氏杀菌需要更高的初始投资，但它提高了能源效率，从而显著降低了公用事业成本。与HTST相比，在所有测试配置中，PEF技术实现了高达20%的电力消耗减少、超过60%的燃气使用减少、约30%的温室气体排放减少以及25%的水消耗减少。已确定PEF工艺的最佳配置，即具有35%的废热回收效率和55°C的预热温度，是最节能和可持续的解决方案，可有效减少水消耗和CO排放。生命周期评估证实了这些环境效益，表明全球变暖潜能值、化石燃料消耗和其他影响类别均有所减少。本研究表明，PEF技术通过减少环境影响、优化资源利用和提高能源效率，可为更可持续的食品加工做出重大贡献。
