B. (Bart) Roodenburg
Biography | Bart Roodenburg was born on December 3rd 1968 in Vlaardingen. In 1988 he started his study Electrical Engineering at the R.-K. Technische Hogeschool Rijswijk, where he received the B. Eng. degree in 1992. From 1992 to 2000 he was employed in industry at Holec and HMA in Ridderkerk, where he was an Electrical drive engineer and later Development engineer. In 2000 he started at the Delft University of Technology as Researcher in the Electrical Power Processing group (EPP). He worked on various projects regarding power electronics, food preservation with pulsed electric fields, and on DC hybrid-switching together with TNO. From 2007 to 2011 he worked part-time on a doctoral research project, called “pulsed electric field treatment in closed food containers”, which was financially supported by “de Technologiestichting STW” and industry. After finishing his PhD he became a tutor for undergraduate students and works on various projects for the Electrical Power Processing group at the Delft University of Technology.
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Thesis | "Pulsed Electric Field treatment of packaged food" (ISBN 978-90-5335-475-9) - Food manufacturers are looking for new preservation techniques that don’t influence the fresh-like characteristics of products. Non-thermal pasteurisation of food with Pulsed Electric Fields (often referred to as PEF) is an emerging technology, where the change of the food is less than with thermal pasteurisation. With this method, pasteurisation is realised by electroporation of bacterial membranes, which prolong the shelf-life of the product. Existing PEF treatment is based on the application of the electric field prior to packaging. To avoid re-contamination of the product during packaging, it is packed aseptically (i.e. sterile). The goal of this research is to determine whether it is technologically possible to generate enough electric field in already packaged food products. This will make aseptic packaging machines superfluous. During this research it has been proved that it is possible to generate sufficient electric field in already packaged products and to reduce the initial amount of bacteria with 99.9999% (i.e. 6log10 reduction). For the realisation of this technique, which is called PEF in-pack, an electrically-conductive plastic packaging material is used. To reduce the required electrical power during treatment, the technique can only applied on relatively small deformable packages up to 200 ml. To show how this technique can be introduced into existing food production lines, product cases have been worked out. Portion packs for liquid food and pharmaceuticals, for example, are possible product applications.
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|Revised | December 27, 2013 | With Bluefish | Number of visitors: 932||
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