Comparative Analysis of Cost, Energy Efficiency, and Environmental Impact of Pulsed Electric Fields and Conventional Thermal Treatment with Integrated Heat Recovery for Fruit Juice Pasteurization
Giovanni Landi, Miriam Benedetti, Matteo Villa, Elham Eslami, Gianpiero Pataro
Abstract
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 CO2 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.