Coaxial treatment chamber for liquid food treatment through pulsed electric field

Abstract

<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>

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology

“…In this frame, pulsed electric fields (PEF) technology emerges as a promising, gentle, and efficient method for cell disintegration (Arshad et al, 2020;Carpentieri et al, 2021b). PEF serves two primary purposes: firstly, it effectively deactivates microbial cells to preserve liquid foods.…”

Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review

“…In the continuous mode, a pump or conveyor is necessary to transport the sample to the treatment chamber. Treatment chambers come in three common types: parallel plates, co-axial, and co-linear chambers ( Arshad et al, 2020 ). For the treatment of liquid food in continuous mode, heat exchangers are additionally used to preheat the sample before treatment and cool it down afterward ( Toepfl et al, 2014 ).…”

Sustainable Valorization of Industrial Cherry Pomace: A Novel Cascade Approach Using Pulsed Electric Fields and Ultrasound Assisted-Extraction

“…Traditional extraction methods such as percolation, maceration, and Soxhlet extraction often necessitate cell disintegration pre-treatment to enhance the release of target intracellular compounds efficiently at low temperatures, thereby reducing energy costs, solvent usage, and extraction duration [18,19]. Pulsed electric fields (PEF) and ultrasound (US) pre-treatments have emerged as promising techniques for gentle and more effective cell disruption in plant-based biomass, respectively, intensifying the release of bioactive compounds from various agro-food waste and byproducts during subsequent solid-liquid extraction (SLE) [20][21][22].…”