Air Bubble in Liquid Food under Pulsed Electric Field Pasteurization using Coaxial Chamber

Author(s):  
Rai Naveed Arshad ◽  
Zulkurnain Abdul-Malek ◽  
Abdullah Munir ◽  
Mohd. Hafizi Ahmad ◽  
Muhammad Abu Bakar Sidik ◽  
...  
2014 ◽  
Vol 554 ◽  
pp. 588-592 ◽  
Author(s):  
Ali Mohammad Dastgheib ◽  
Zolkafle Buntat ◽  
Muhammad Abu Bakar Sidik

The application of high voltage electric field for preservation of fruit juices has a promising scope in the food industry. The pulsed electric field (PEF) is an innovative non- thermal technique and free from bio-toxic effects. The technique has a viable solution of the problem yet faced in the food industry to prolong life and preserve and maintain quality with natural properties of the liquid food and beverages. In this study, we have treated the pineapples juice samples by different strengths of pulsed electric field such as 10, 20 and 30kV/cm for 5 minutes in each test. This study used new design of helix treatment chamber with three different lengths of 20, 30and 50cm. In these experiments, all samples were kept in same and normal condition with a temperature around 25-26 andthe humidity was between 55 and 65%. Then the observation based on chemical tests such as pH, conductivity, salinity and total dissolved solids (TDS) was recorded for all samples before and after the test. Based on results obtained by chemical parameters suggest that the injection on pulsed electric field of 30 kV/cm by the 50 cm treatment chamber has the best effect on pineapple juices characteristic as compared to the other value. The result of this experiment is encouraging and supportive of the better way for pasteurization the pineapple juices and increasing longevity of pineapple juices.


2014 ◽  
Vol 981 ◽  
pp. 628-631
Author(s):  
Xin Lao Wei ◽  
Yu Long LI

The food conductivity is one of impact factors on pulsed electric field sterilization. Abnormal breakdown of high conductivity liquid is also one of the bottlenecks in pulsed electric field sterilization technology. The conductivity of liquid food should be accurate calculated for searching the mechanism of abnormal breakdown deeply. An accurate measuring method of conductivity of liquid food is proposed based on pulse response method. Conductivity can be calculated by data recorded from oscilloscope with electrical pulse treating on the conductance cell. This method can decrease the impact of stray capacitance and polarization phenomenon on measured results.


Electroporation is an effective phenomenon of inactivating viable pathogens present in the liquid food for pulsed electric field (PEF) applications. It is a technique which depends on applied electric field strength for causing pores on cell plasma membrane. The various parameters which affect the electroporation efficacy are, the electric field intensity, pulse width, number of pulses, pulse interval and the electrode. The electrode provides a contact between the high voltage pulse generator and the liquid food, and it plays an important role in getting the required inactivation outcome. The electric field distribution varies based on electrode designs. Parallel plate electrodes are generally used due to the uniform electric field it delivers in the inactivation area, where high possibility of microbial inactivation will occur. This paper analyses the effectiveness of round edged parallel plate electrodes immersed in water which provides uniform electric field distribution in the inactivation area. Analyses have been performed on electric field distribution through four kinds of materials such as glass, alumina, quartz and plexiglass, which contains these electrodes in the center filled with sterile water. The electrodes are circular, and edge smoothened and hence the field distribution is also analyzed on electrode edges. The distance between the electrodes including the surface material is kept at 5 mm. The diameter of the electrodes are 40 mm and the electric field simulations are implemented in ANSYS MAXWELL v 15.0. Based on results it is reported that alumina required less peak voltage for generating 20 kV/cm field strength (nominal field required for bacterial inactivation) when compared with other materials. Also alumina exhibited less reduction of field travelling through it, and resulted in 82% of field application in the inactivation area which is comparatively higher than other materials. The results indicate that alumina is highly recommended for future noninvasive pulsed electric field applications.


Author(s):  
Rai Naveed Arshad ◽  
Zulkurnain Abdul Malek ◽  
Mohd. Hafizi Ahmad ◽  
Zolkafle Buntat ◽  
C L G Pavan Kumara ◽  
...  

<div style="text-align: justify;"><span style="font-family: 'Times New Roman', serif; font-size: 9pt;">Over the last couple of decades, pulsed electric field (PEF) attained substantial consideration in the food industry with an effort to generate replacements to conventional thermal treatment. It is recognised to produce secure and chill-stable liquid food samples with fresh and nutritional qualities. The uniform electric field in the treatment zone has been recognised as the main handling parameter. The design of the treatment chamber shows an essential impact on the effectiveness of the procedure by controlling homogenous treatment. This study revealed the homogeneity of the electric field strength of the different existing treatment chambers through COMSOL Multiphysics. It adopted a study to design a co-axial treatment chamber for continuous treatment of liquid samples. This research helps to take some fundamental designing steps for a new treatment chamber with a uniform distribution of the electric field.</span></div>


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