Proficiency of Double-Exponential Pulse Waveform in Food Treatment through Pulsed Electric Field

Arshad, Rai Naveed; Buntat, Zolkafle; Sidik, Muhammad Abu Bakar; Alamgir, Arbab; Nawawi, Zainuddin; Hafizi, Mohd.

doi:10.1109/ichveps47643.2019.9011148

Cited by 6 publications

(1 citation statement)

References 29 publications

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“…The co-axial chamber is composed of two hollow cylinders with the direction of the electric field directed radially, whereas the flow moves axially. Inside this chamber, the dispersion of the electric fields is non-homogeneous from the internal towards the external cylinder [19]. However, the higher the radius of the electrodes (at a given gap), the more homogeneous is the distribution of electric fields.…”

Section: Introductionmentioning

confidence: 99%

Coaxial treatment chamber for liquid food treatment through pulsed electric field

Arshad¹,

Malek²,

Ahmad³

et al. 2020

IJEECS

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<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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Section: Introductionmentioning

confidence: 99%