Development and scale-up of pulsed electric field for seafood processing in small and medium industries

The seafood processing in small and medium industries (SMIs) faces significant challenges related to microbiological contamination that affects food safety and product competitiveness. This study developed and scaled up a Pulsed Electric Field (PEF) system designed explicitly for seafood commodities such as tuna, shrimp, and squid. This SCADA-based PEF system has been tested at the laboratory and small-scale industrial levels to evaluate its effectiveness in inactivating Vibrio parahaemolyticus and its impact on protein, energy efficiency, and operational feasibility. The results show that PEF treatment with an intensity of 10.5 kV/cm can reduce the bacterial population by more than 1 log CFU/g without causing significant protein content changes. Life Cycle Assessment (LCA) analysis confirmed a superior sustainability profile, with specific energy consumption (0.25–0.35 MJ/kg) and greenhouse gas emissions (0.02–0.03 kg CO₂-eq/kg) that were significantly lower than conventional technologies such as high hydrostatic pressure and cryogenic freezing. Usability tests showed high effectiveness, efficiency, and acceptance levels, with an ergonomic design and ease of use for operators. These findings confirm that the PEF-SMI system has the potential to be an environmentally friendly, economical, and applicable alternative technology for improving the safety and quality of fishery products in developing countries.