12. Engineering Aspects of Pulsed Electric Fields

  1. Howard Q. Zhang2,
  2. Gustavo V. Barbosa-Cánovas3,
  3. V.M. Balasubramaniam4,5,
  4. C. Patrick Dunne6,
  5. Daniel F. Farkas7 and
  6. James T.C. Yuan8
  1. Bilge Altunakar1 and
  2. Gustavo V. Barbosa-Cánovas3

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch12

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Altunakar, B. and Barbosa-Cánovas, G. V. (2010) Engineering Aspects of Pulsed Electric Fields, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch12

Editor Information

  1. 2

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 3

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 4

    Department of Food Science and Technology, USA

  4. 5

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 6

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 7

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 8

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. 1

    Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1304 W Pennsylvania Ave, Urbana, IL 61801, USA

  2. 3

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360

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Keywords:

  • engineering aspects of pulsed electric fields;
  • pulsed electric field (PEF), appealing nonthermal technology - for preservation of liquid foods;
  • academia, and food industry's interest in optimizing PEF system - food safety and product quality, leading to improvement in technology;
  • high-intensity PEF processing system - simple electrical system of high-voltage source, capacitor bank, switch and treatment chamber;
  • high-voltage pulses, supplied to system - via a high-voltage pulse generator at required intensity, shape and duration;
  • electrically pulsing devices, and electrode gap - filled with a conductive liquid acting as resistors;
  • electric field intensity, identified - relevant factor affecting microbial inactivation by PEF treatment;
  • pulse repetition rate, maximum voltage and peak current - key parameters, specifying a PEF generator;
  • operation and performance of PEF system - controlled, by a central computer connected to high-voltage pulse generator;
  • PEF system efficiency - limited data, on energy consumption of PEF systems and lethality

Summary

This chapter contains sections titled:

  • Introduction

  • Electrical Components

  • Conductivity and Intrinsic Electrical Resistance

  • Controlling and Monitoring

  • Specific Energy and Temperature

  • Fluid Flow in Coaxial Treatment Chamber Design

  • PEF System Efficiency

  • Final Remarks

  • References