Narrow pulsed electric field generator using forward / flyback hybrid converters for liquid food processing

2008 ◽  
Author(s):  
Y.-D. Chang ◽  
S.-Y. Tseng ◽  
T.-F. Wu ◽  
H.-R. Yang
Keyword(s):  
Electric Field ◽  
Food Processing ◽  
Pulsed Electric Field ◽  
Liquid Food ◽  
Hybrid Converters

Pulsed electric field: A potential alternative towards a sustainable food processing

2021 ◽  
Author(s):  
Rai Naveed Arshad ◽  
Zulkurnain Abdul-Malek ◽  
Ume Roobab ◽  
Muhammad Abdullah Munir ◽  
Amirreza Naderipour ◽  
...  
Keyword(s):  
Electric Field ◽  
Food Processing ◽  
Pulsed Electric Field ◽  
Sustainable Food ◽  
Potential Alternative

Chemical Analysis on the Effect of Pulsed Electric Fields in Pineapple Juices Preservation

2014 ◽  
Vol 554 ◽  
pp. 588-592 ◽  
Author(s):  
Ali Mohammad Dastgheib ◽  
Zolkafle Buntat ◽  
Muhammad Abu Bakar Sidik
Keyword(s):  
Electric Field ◽  
Electric Fields ◽  
Food Industry ◽  
Pulsed Electric Field ◽  
Liquid Food ◽  
Chemical Parameters ◽  
Natural Properties ◽  
Viable Solution ◽  
Before And After ◽  
Thermal Technique

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.

Susceptibility of Human Rotavirus to Ozone, High Pressure, and Pulsed Electric Field

2002 ◽  
Vol 65 (9) ◽  
pp. 1441-1446 ◽  
Author(s):  
M. A. KHADRE ◽  
A. E. YOUSEF
Keyword(s):  
High Pressure ◽  
Electric Field ◽  
Food Processing ◽  
Food Industry ◽  
Cytopathic Effect ◽  
Virus Titer ◽  
Pulsed Electric Field ◽  
Virus Population ◽  
Processing Technologies ◽  
Human Rotavirus

The rotavirus causes a food-transmitted gastroenteritis that affects mainly children. Currently, the food industry is interested in alternative food-processing technologies, but research on the control of food-transmitted viruses by these technologies is limited. In this study, the human rotavirus was cultured on MA104 cells, and suspensions of the virus were prepared and treated with ozone, high pressure, and pulsed electric field (PEF). Virus viability was quantified as 50% tissue culture infectious doses (TCID50) per milliliter. Ozone at 25 μg/ml decreased rotavirus infectivity by 8 to 9 log10 TCID50/ml. High pressure was extremely effective against the rotavirus; treatment with 300 MPa for 2 min at 25°C inactivated ~8 log10 TCID50/ml. A small fraction of the virus population, however, remained resistant to pressure treatments of up to 800 MPa for 10 min. Viruses surviving these extreme pressures showed a cytopathic effect different from that of the untreated viruses. The rotavirus was found to be resistant to PEF treatment at 20 to 29 kV/cm, for which no appreciable reductions in virus titer were observed.

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