FINAL PROGRAM

BFE 2009

Compiègne, France

International Conference

Bio & Food Electrotechnologies (BFE2009)

22-23 October 2009

Compiègne, France

The registration and the payment are available on line http://oasys.utc.fr/bfe2009/users/

BFE2009 (International Conference on Bio &Food Electrotechnologies) will be held in Compiègne and organized by the International Society of Food Engineering, French Society “Génie de Procédés Industriels, Région Picardie, Industries and Agro-Resources” Competitiveness Cluster and University of Technology of Compiègne (UTC).

The conference will be organized on the following topics:

1. Fundamental Principles, Electrophysical Properties of Bio & Food Materials (including basic mechanisms and effects of electric field in biological tissues, electrophysical properties of biomaterials and modeling).

2. Electric Field Treatments in Bio & Food Processing, Production of Safe and High Quality Products (pulsed electric fields, ohmic heating, moderate electric field processing, arc-discharge, electrofiltration, electro-dewatering, other electrotechnologies, and combined treatments).

3. Applications of Electrotechnologies (including testing and validation, development of electric field generators and treatment chambers, pilot and industrial scale realizations).

The official language will be English

The Conference includes:

· Plenary conferences

· Oral presentations

· Short oral presentations and posters

Organizing Committee chaired by: E. Vorobiev (F)	Scientific Committee chaired by: G. Barbosa-Cánovas (USA) N.Lebovka (UKR) S. Sastry (USA)
Members: J.-L. Lanoisellé (F) O. Bals (F) S. Ghnimi (F) E. Van Hecke (F)	Members: H. Bluhm (G) P. Dejmek (S) M. Farid (NZ)	G. Ferrari (I) D. Knorr (G) O. Martin-Belloso (SP) E. Vorobiev (F)

Conference Program

Thursday, 22 October 2009

08:00 - 09:00	Registration
09:00 - 09:20	Opening Ceremony
	Fundamental Principles, Electrophysical Properties of Bio & Food Materials 1 (chair N. Lebovka)
09:20 - 09:50 09:50 - 10:20	Damijan Miklavcic, Maša Kandušer University of Ljubljana, Slovenia Electroporation in biological cell and tissue (plenary conference) Uwe Pliquett Institut für Bioprozess- und Analysenmesstechnik e.V., Germany Bioimpedance in food processing (plenary conference)
10:20 - 10:40	Coffee and Poster introduction
	Electric Field Treatments in Bio & Food Processing: Food Preservation 1 (chair S. Sastry)
10:40 - 11:10 11:10 - 11:30 11:30 - 11:50 11:50 - 12:10	Olga Martin-Belloso University of Lleida, Spain Recent developments in food preservation by pulsed electric fields (plenary conference) H. Jaeger, N. Meneses, D. Knorr Berlin University of Technology, Germany Pulsed electric field preservation of heat sensitive products – food safety and quality aspects C. Cortes, S. Palop, F.J. Barba, M.J. Esteve, A. Frigola University of Valencia, Spain THE EFFECTS OF PULSED ELECTRIC FIELDS PROCESSING ON TOTAL ANTIOXIDANT CAPACITY IN REFRIGERATED ORANGE JUICE. COMPARISON WITH HHP AND PASTEURIZED TREATED JUICE B. Roodenburg, S.W.H. de Haan, J.A. Ferreira Delft University, Netherlands UTILISATION of conductive plastic packaging film for pulsed electric field (PEF) treatment
12:10 - 14:00	Lunch
	Electric Field Treatments in Bio & Food Processing: Process Intensification (chair O. Martin)
14:00 - 14:30 14:30 – 15:00 15:00 – 15:20 15:20 – 15:40	Eugène Vorobiev University of Technology of Compiègne, France Electric Field Enhanced Extraction and Separation Processes (plenary conference) G.Gözke, I. Perner-Nochta, C. Posten Institute of Engineering in Life Sciences, University of Karlsruhe, Germany ELECTROFILTRATION OF CHITOSAN (plenary conference) G. Battipaglia, F. De Vito, F. Donsì, G. Ferrari, G. Pataro University of Salerno, Italy Enhancement of polyphenols extraction from involucral bracts of artichokes F. Gómez Galindo, P. Dejmek, K. Lundgren, A. G. Rasmusson, A. Vicente, T. Moritz Lund University, Sweden; Swedish University of Agricultural Sciences, Sweden; Universidade do Minho, Portugal PULSED ELECTRIC FIELD-INDUCED CELL PERMEABILISATION OF POTATO TISSUE LEAD TO SUSTAINED METABOLIC CHANGES
15:40 - 16:00	Coffee
	Short presentations and posters (N. Lebovka, J.L Lanoiselle)
16:00 - 18:30	G. Pataro, G. Donsì, G. Ferrari University of Salerno, Italy; ProdAl, Centre of Competence on Agri-Food Productions, Italy Inactivation of S. Cerevisiae and E. Coli by pulsed electric fields: the effect of flow conditions on treatment efficiency A. Frigola, C. Cortes, S. Palop, F.J. Barba, M.J. Esteve University of Valencia, Spain Study of ascorbic acid degradation in orange juice beverages treated by pulsed electric fields I. Aguiló-Aguayo, R. Soliva-Fortuny, O. Martín-Belloso University of Lleida, Spain Influence of high intensity pulsed electric field conditions on peroxidase activity in tomato juice U. Pliquett, M. Altmann Institut für Bioprozess- und Analysenmesstechnik e.V., Germany ACTIVE Electrical answer of meat to nanosecond pulsed electric fIelds T. Nacke, A. Barthel, U. Pliquett, J. Friedrich, P. Peyerl, M. Helbig, J. Sachs Institut für Bioprozess- und Analysenmesstechnik e.V., Germany; MEODAT GmbH, Ilmenau, Germany; Technische Universität Ilmenau, Germany A new hard and software concept for impedance spectroscopy analysers for broadband process analysis R.Grancelli, S. Almonacid, E. Carevic, J. Moreno, R. Simpson Universidad del Bio-Bio, Chile - Universidad Técnica Federico Santa Maria, Chile Acceleration of osmotic dehydration process through ohmic heating of foods E. Carevic, R.Grancelli, S. Almonacid, R. Simpson Universidad Técnica Federico Santa Maria, Chile Diffusivity model in apples tissues through ohmic heating: effect of sugar concentration and temperature A. Demirdöven, T. Baysal Ege University, Institute of Natural and Applied Sciences and Engineering Faculty, Turkey Combined effects of electrical methods on orange juice production P. Rutberg, O. Kiselev, V. Kolikov, V. Snetov, A. Stogov, L. Noskin, S. Landa, A. Arutjunan, V. Egorov, A. Sirotkin Institute for Electrophysics and Electric Power, Russia; Petersburg Nuclear Physics Institute, Russia Interaction between metal and oxide nanostructures produced by pulsed electric discharge and biomacromolecules in solution J. Ben Ammar, E. Van Hecke, E. Vorobiev, J-L. Lanoisellé Université de Technologie de Compiègne, France PULSED ELECTRIC FIELDS IMPROVE FREEZING PROCESS G. Delaplace, P, Debreyne, I. Zaïd, S. Ghnimi INRA,LGPTA, Électricité de France, France DIMENSIONLESS ANALYSIS OF JET OHMIC HEATING PROCESSES WITH FOOD MATERIAL π - SPACE INCLUDING ELECTRICAL CONDUCTIVITY DEPENDENCE WITH TEMPERATURE N. Boussetta, T. Reess, L. Pecastaing, A. de Ferron, A. Falcimaigne-Cordin, J-L. Lanoisellé, E. Vorobiev Univ. de Technologie de Compiègne, France; Université de Pau et des Pays de l’Adour, France Application of high voltage electrical discharges at pilot scale: extraction of polyphenols from grape pomace M. Turk, E. Vorobiev, A. Baron Université de Technologie de Compiègne, France; INRA, France Pulsed electric field assisted pressing of apple mash on a continuous pilot scale plant: extraction yield and qualitative characteristics of cider juice J. Altuntas, G.A. Evrendilek, M.K. Sangun, H.Q. Zhang Abant Izzet Baysal University, Bolu, Turkey Processing of Peach Nectar by Pulsed Electric Fields with Respect to Physical and Chemical Properties and Microbial Inactivation K.V. Loginova, M.V. Shynkaryk, N.I. Lebovka, E. Vorobiev Université de Technologie de Compiègne, France; Ovcharenko Institute of Biocolloidal Chemistry, NAS of Ukraine INFLUENCE OF PULSED ELECTRIC FIELD, HEATING AND THEIR COMBINATION ON CELL DISRUPTION AND SOLUTE DIFFUSION FROM CHICORY TISSUE D. Liu, R. Savoire, E.Vorobiev Université de Technologie de Compiègne, France Effect of cell disruption methods on the behavior of dead-end microfiltration of yeast suspension B.W.S. Souza, M.A Cerqueira, A. Casariego, J.T. Martins, J.A. Teixeira, A.A. Vicente Universidade do Minho, Braga, Portugal; Universidad de la Habana, La Habana, Cuba Effect of moderate electric field in the physical and transport properties of chitosan coatings N. Meneses, H. Jaeger, J. Moritz, D. Knorr Berlin University of Technology, Germany Comparison between Pulsed Electric Field and Thermal – Effect in Lactoperoxidase and Alkaline Phosphatase Inactivation A. Rayman, A. Demirdoven, T. Baysal Ege University, Izmir, Turkey Yield and Quality Effects of Electroplasmolysis Applications on Carrot Juice H.Yildiz, F.Icier, A.Demirdoven, T.Baysal Celal Bayar University, Manisa, Turkey OPTIMIZATION OF ELECTROPLASMOLYSIS USED IN SOURCHERRY JUICE PROCESSING H.Yildiz, F.Icier, A.Demirdoven, T.Baysal Celal Bayar University, Manisa, Turkey OPTIMIZATION OF ELECTROPLASMOLYSIS USED IN SOUR CHERRY JUICE PROCESSING H. EL Zakhem, J.-L. Lanoisellé, N. Lebovka, M. Nonus,E. Vorobiev University of Balamand, Tripoli, Lebanon; Université de Technologie de Compiègne, France Destruction kinetics of Escherichia coli cells affected by moderate pulsed electric fields R. Rodaite-Riseviciene, G. Saulis, V. Snitka Vytautas Magnus University, Kaunas, Lithuania INCREASE OF THE ROUGHNESS OF THE ELECTRODE SURFACE DUE TO THE EXPOSURE TO HIGH-VOLTAGE ELECTRIC PULSES AS REVEALED BY ATOMIC FORCE MICROSCOPY R. Saule, G. Saulis Vytautas Magnus University, Kaunas, Lithuania PULSES OF MILLISECOND-DURATION CREATE LARGER PORES THAN PULSES OF MICROSECOND-DURATION G. Saulis, R. Saule Vytautas Magnus University, Kaunas, Lithuania COMPARISON OF ELECTROPORATION THRESHOLD OF DIFFERENT CELL LINES G. A. Evrendilek, Y. K. Avsar Abant Izzet Baysal University, Bolu, Turkey EFFECT OF PULSED ELECTRIC FIELDS ON AROMA COMPOUNDS AND SENSORY PROPERTIES OF APRICOT NECTAR G. A. Evrendilek Abant Izzet Baysal University, Bolu, Turkey PULSED ELECTRIC FIELD PROCESSING OF POMEGRANATE JUICE Z.Aydın, H.Etgu, H.Aksit, Demirtas,I, M.Hayta, M.Fincan Erciyes University, Turkey A COMPARATIVE STUDY ON PULSED ELECTRIC FIELD-INDUCED PERMEABILIZATION OF DIFFERENT PLANT TISSUES J. I. Lombraña, U. Ruiz, A. O. de Retana Univ. of Basque Country, Spain ANALYSIS OF THE ELECTRIC FIELD AND CONVECTIVE HEATING DURING MICROWAVE DRYING OF FOODS V.A. Mychailyk, Y.F. Snezkin, T.A. Mychailyk Institute of Engineering Thermal Physics, Ukraine EFFECT of preliminary treatment on THE rate OF drying and color of table beetROOT K.V. Loginova, L.A. Bulavin, N.I. Lebovka, E. Vorobiev Université de Technologie de Compiègne, France; Ovcharenko Institute of Biocolloidal Chemistry, NAS of Ukraine ON DAMAGE KINETICS OF CELLULAR BIOMATERIAL TREATED BY PULSED ELECTRIC FIELDS N. Grimi, X. Rinville, E. Vorobiev, P. David, J. Vaxelaire Université de Technologie de Compiègne, Comité Interprofessionnel du Vin de Champagne, CVG, Université de Pau et des Pays de l’Adour, France EXPRESSION YIELD AND QUALITATIVE CHARACTERISTICS OF JUICE OBTAINED FROM ELECTRICALLY TREATED RED GRAPES G.P.Sharma, S.K.Jain, R.C.Verma, V.K.Chahar, S. Bakal College of Technology and Engineering, MPUA&T, Udaipur, India TECHNO-ECONOMIC ANALYSIS OF A PILOT SCALE MICROWAVE DRYING UNIT FOR GARLIC CLOVES M. Negm,E. Vorobiev, M. Sitohy Food Tech. Res. Inst., Zagazig University, Egypt; Université de Technologie de Compiègne, France ENHANCING THE AQUEOUS EXTRACTION OF STEVIA GLYCOSIDES FROM STEVIA REBAUDIANA LEAVES UNDER THE ACTION OF ELECTRIC DISCHARGE PRETREATMENT Z. Ulberg, V. Podolska, L. Yakubenko, V. Ermakov Ovcharenko Institute of Biocolloidal Chemistry, NAS of Ukraine; Bogolyubov Institute for Theoretical Physics, NAS of Ukraine Weak pulse electric fields and bacteria respiration V. Podolska, L. Yakubenko, Z. Ulberg, N. Grishchenko, V. Ermakov Ovcharenko Institute of Biocolloidal Chemistry, NAS of Ukraine; Bogolyubov Institute for Theoretical Physics, NAS of Ukraine Influence of weak impulse electric fields on biocolloids – cyanide destructors

Friday, 23 October, 2009

	Fundamental Principles, Electrophysical Properties of Bio & Food Materials 2 (chair E. Vorobiev)
09:00 - 09:30	Nikolai Lebovka Ovcharenko Institute for Biocolloidal Chemistry, NAS of Ukraine Electric Field Induced Effects in Plant Tissue (plenary conference)
	Electric Field Treatments in Bio & Food Processing: Ohmic Heating (chair E. Vorobiev)
09:30 - 10:00 10:00 - 10:20 10:20 - 10:40	Sudhir Sastry The Ohio State University, USA Ohmic Heating Technologies: Present and Future (plenary conference) J. Moreno, R. Simpson, S. Almonacid, M. Sayas, I. Segura, O. Aldana Universidad Técnica Federico Santa Maria, Chile;Universidad del Bio-Bio, Chile EFFECTS OF VACUUM AND OHMIC HEATING ON THE OSMODEHYDRATION KINETICS AND MICROSTRUCTURE OF PEARS (VAR. PACKHAM`S TRIUMPH) G. Pataro, G. Donsì, G. Ferrari University of Salerno, Italy;ProdAl, Centre of Competence on Agri-Food Productions, Italy The effect of conventional and ohmic heating on the permeability of cell membrane in vegetables tissue
10:40 - 11:00	Coffee, Poster session
	Electric Field Treatments in Bio & Food Processing: Food Preservation 2 (chair O. Martin)
11:00 - 11:20 11:20 - 11:40 11:40 - 12:00	R. Somavat, A. Yousef, Y-K. Chung, S. Sastry, The Ohio State University, USA; Hankyong National University, Korea Effect of Electricity on Thermophilic bacterial spores: Inactivation Kinetics of Geobacillus stearothermophilus Spores under the Effect of Pulsed Ohmic Heating G. Saulis Vytautas Magnus University, Lithuania Analysis of the kinetics of PEF induced cell death on basis of the mechanism of cell electroporation G. Shama, D. Bayliss, S.Perni, M.G. Kong Loughborough University, UK Applications of Cold Atmospheric Gas Plasmas for Microbial Decontamination in the Food Industry
12:00 - 13:30	Lunch
	Applications of Electrotechnologies: testing and validation, pilot and industrial scale realizations (chair S Sastry, G. Ferrari)
13:30 - 14:00 14:00 - 14:20 14:20 - 14:40	M. Sack, C. Eing, W. Frey, C. Schultheiss, H. Bluhm, F. Attmann, R. Stängle, A. Wolf, G. Müller, J. Sigler, L. Stukenbrock, S. Frenzel, J. Arnold, T. Michelberger Forschungszentrum Karlsruhe, Germany Research on Electroporation Devices in Industrial Scale at Forschungszentrum Karlsruhe and Cooperation Partners (plenary conference) N. Meneses, H. Jaeger, J. Moritz, D. Knorr Berlin University of Technology Simulation and optimization of PEF treatment chamber geometry considering different processing conditions M. Bertuccioli, I. Rosi, S. Piccioni, G. Giovani, V. Canuti Università di Firenze, Italy Influence of electric microcurrent on wine CHARACTERISTICS
14:40 - 15:00	Coffee
15:00 - 15:20 15:20 - 15:40 15:40 – 16:00 16:00 – 16:20	M. Hakimhashemi, H. Saveyn, B. de Bock, P. Saveyn, P. van der Meeren Ghent University, Belgium Electro-ultrafiltration of liposomal dispersions for the removal of trace micropolluants M. Havet, M. Orlowska, A. LeBail UMR GEPEA ENITIAA, Nantes, France EFFECTS OF AN ELECTROSTATIC FILED ON ICE NUCLEATION A. Demirdöven, T. Baysal Ege University, Institute of Natural and Applied Sciences; Ege University, Engineering Faculty, Turkey Ohmic heating applications on fruit and vegetable products H. Bozkurt, F. Icier Ege University, Turkey Optimization of ohmic cooking of grounded beef-fat blends: exergy approach
16:20 - 16:30	Closing remarks

Proceedings

Accepted papers of registered authors will be published in the proceedings. Please, use the provided bfe2009paperinstruction.doc file.

Selected papers from the Conference will be published in the “Innovative Food Science and Emerging Technologies” after the normal review process.

(http://www.elsevier.com/wps/find/journaldescription.cws_home/620381/description)

Selected review papers will be published in the “Food Engineering Reviews”

(http://www.springer.com/life+sci/food+science/journal/12393)

Registration fees

Standard registration (before 30 July 2009) 300 EUR

Late registration (after 30 July 2009) 350 EUR

Students (incl. PhD students) 150 EUR

Gala Dinner on Thursday (22 October 2009) 50 EUR

The registration fee includes

Attendance at all scientific sessions, the full proceedings of the conference,
mid-session coffee breaks, lunches 22 and 23 October and cocktail at the City Hall.

Payment

The registration and the payment are now available on line http://oasys.utc.fr/bfe2009/users/

Alternatively, the registration form is attached to the conference web site www.utc.fr/bfe2009 and can be sending electronically to the Conference secretariat uteam-congres@utc.fr

Location

Compiègne was one of the official residences of the Sovereigns and Emperors of France. Situated in the Valley of the river Oise, it is important tourist centre within easy reach of many castles, museums and the signatory of the WWI Armistice.

Compiègne is conventionally located for easy access by train and car from Paris (70 km), Lille (150 km) and Brussels (250 km). The International Roissy Charles de Gaulle Airport in the North of Paris is only 35 minutes away.

Transportation

By car

From Paris, highway A1 (direction Lille) to exit n°9 (Compiègne-Sud).

From Lille, highway A1 (direction Paris) to exit n°10 (Compiègne-Ouest).

By train

From Paris, railway station « Gare du Nord », take the train to Compiegne station.

From Compiegne railway station take bus n°5 to “Guy Denielou” or take a taxi.

By plane

Arrival at Orly Airport

Take ORLYVAL to station « Antony” and then RER B to reach railway station « Gare du Nord ». Then take a train (see before). You may also use a cab from ORLY to Compiegne.

Arrival at Roissy-Charles de Gaulle Airport

Take RER B to reach railway station « Gare du Nord ». Then take a train (see above). You may also use a cab from Roissy to Compiegne.

Conference site

The conference venue will be the scientific campus of the University of Technology of Compiègne (UTC) – Centre Pierre Guillaumat. The campus is deserved by the buses
N°5 and N°3/4 from the Compiegne train station (Gare) and from the center of city (20 min). The special bus will be available during the conference to pick up the participants from the conference hotels situated in the center of Compiegne (22 and 23 October in the morning) and for the return to the hotels and reception in the City Hall- Hôtel de ville (22 October, after sessions).

Accommodation

Conference delegates will have a choice of accommodations in different hotels located in the city centre. A list of hotels are available online at the web site of BFE 2009 www.utc.fr/bfe2009. Students may have reduced rates. The organisers’ policy is to encourage student participation.

>>> Tourism information <<<

http://www.compiegne-tourisme.fr/IMG/pdf/23043-GUIDE-COMPIEGNE-2009.pdf

The chateau of Compiègne

Contacts

Organisation Christine Sellier Tel: 33 (0)3 44 23 45 30 E-mail: uteam-congres@utc.fr

Scientific Secretariat Jean-Louis Lanoiselle/Josette Lemaitre Tel: 33 (0)3 44 23 44 49 Fax: 33 (0) 44 23 19 80 E-mail: bfe2009@utc.fr

Web site: www.utc.fr/bfe2009

Université de Technologie de Compiègne – Centre Pierre Guillaumat

Rue du Docteur Schweitzer – 60200 Compiègne GPS : 49°24’00.98’’ N / 02°47’59.19’’ E