An Improved Electroporator With Continuous Liquid Flow and Double-Exponential Waveform for Liquid Food Pasteurization

Arshad, Rai Naveed; Abdul‐Malek, Zulkurnain; Munir, Abdullah; Ahmad, Mohd Hafizi; Nawawi, Zainuddin; Sidik, Muhammad Abu Bakar; Jumani, Touqeer Ahmed; Khan, İlyas; Alotaibi, Hammad; Khan, Afrasyab

doi:10.1109/access.2021.3121143

Cited by 6 publications

(3 citation statements)

References 29 publications

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“…Thus, vitamin C content in thermally treated samples was reduced by 14% after storage of 9 days, and in the PEF-treated sample it was reduced to 6.6% after storage. Several studies demonstrated that PEF treatment is suitable for maintaining the vitamin C content during storage [33][34][35], which agrees with the present findings.…”

Section: Chemical Analysissupporting

confidence: 93%

“…However, after nine days of storage, the conductivity of untreated samples dramatically reduced, while the treated samples (LTLT and PEF) did not change. This may be related to the excessive development of bacteria in the sample, which caused a significant alteration in the liquid's chemical structure, thus reducing ion mobility and resulting in a lower conductivity value [33][34][35].…”

Section: Chemical Analysismentioning

confidence: 99%

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Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice

et al. 2022

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Electroporation is a simple but effective and sustainable food processing way of treating cell membranes with an electric field. It is employed in a variety of ways in the food industry, ranging from shelf-life extension to green extraction. Despite its wide range of applications, electroporators are out of reach for many labs due to their high development costs, and different electroporators have been tailored to specific applications. The designing sequence of an electroporator that takes the geometry of a treatment chamber and its electrical resistance into account for the design of a pulse generator has not been addressed in published literature. To meet this demand, this study presents a straightforward way to develop a simple, affordable, and portable electroporator for liquid food pasteurisation. The proposed electroporator comprises a coaxial treatment chamber with static mixers and a high-voltage Marx bank based on insulated-gate bipolar transistors (IGBTs). The generator has a 4.5 kV output voltage and a peak current rating of 1 kA; however, the modular design allows for a wide range of voltage and current ratings. Treated orange juice using thermal pasteurisation (65 °C, 30 min) was also used for comparison. The performance of the electroporator was studied using chemical and microbial tests. A significant log reduction (5.4 CFU.mL−1) was observed in both the PEF-treated samples with sieves. Additionally, the treated juice visual and chemical color analysis showed that the PEF-treated sample extended the shelf-life after 9 days of storage at 4 °C. This research also examines the energy conversion in these two processing steps. This study assists in developing further electroporators for other food applications with different treatment chambers without compromising the product’s quality.

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Section: Chemical Analysissupporting

confidence: 93%

Section: Chemical Analysismentioning

confidence: 99%

Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice

et al. 2022

Self Cite

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“…This has been observed in both microbial inactivation and bio-compound extraction studies [168,169]. The parallel plate and coaxial electrodes were generally used for both batch and continuous treatment processes [154,155,164,[170][171][172] whereas collinear designs were allocated for the continuous treatment process in the majority of studies [168,173]. Despite fringing effects [174], the parallel plate design provides a more homogeneous electric field in the treatment area, whereas the coaxial shape ensures a uniform flow of the sample that is suitable for industrial-scale applications.…”

Section: Pef Setupmentioning

confidence: 90%

Pulsed Electric Field Technology for Recovery of Proteins from Waste Plant Resources and Deformed Mushrooms: A Review

Ramaswamy,

Krishnan,

Leong

2024

Processes

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Proteins are complex molecules, which play a vital role in our body’s function, the building of tissues, and the regulation of metabolic activity. They are crucial to children’s growth and serve as a key component in the body’s process of distributing oxygen. Proteins fuel the body by supplying the required nutrition and energy. Currently, there is an increasing demand for proteins on large scales with no detrimental effects. The adverse health effects of animal proteins have resulted in a growing preference for plant-based proteins, which offer a healthier daily dosage. Valuable proteins can be extracted from various parts of the plant, including stems, leaves, seeds, fruits, vegetables, and roots. Notably, protein extraction from waste plant and mushroom parts minimizes the product wastage and improves the overall production to support economic sustainability. There are several protein extraction techniques available, where the replacement of non-thermal methods with thermal ones is promising nowadays due to the appreciable retainment of protein quality. Pulsed Electric Field (PEF) technology is one of the most efficient non-thermal tools used to assist with extracting these proteins at the minimum processing time and energy consumption when compared with thermal techniques. It relies on the application of a high-voltage pulse between two electrodes to treat samples inside the treatment chamber. While electrode shapes and treatment chamber designs primarily govern the electric field’s application, optimizing process parameters such as electric field strength, pulse width, number of pulses, and pulse waveshape assists in obtaining a desirable enhancement in the protein yield. The primary objective of this review is to explain the PEF-assisted protein extraction process applicable to waste plant parts and deformed mushrooms. While PEF is not a novel concept, utilizing it as a pre-extraction treatment to the aforementioned waste resources would aid in improving the production of value-added protein products economically. So far, PEF has shown immense promise in assisting with protein extraction studies, but requires further research in order to establish this area for large-scale industrial applications.

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Pulsed Electric Field Treatment for the Modification of Starch

Sahil,

Madhumita,

Prabhakar

2023

Starch: Advances in Modifications, Technologies and Applications

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An Improved Electroporator With Continuous Liquid Flow and Double-Exponential Waveform for Liquid Food Pasteurization

Cited by 6 publications

References 29 publications

Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice

Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice

Pulsed Electric Field Technology for Recovery of Proteins from Waste Plant Resources and Deformed Mushrooms: A Review

Pulsed Electric Field Treatment for the Modification of Starch

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