通过子电极改善共线脉冲电场处理室的均匀性及其优化

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL Journal of Food Process Engineering Pub Date : 2024-10-24 DOI:10.1111/jfpe.14727
Jin-Hak Kim, Gum-Hae Ham, Sang-Jin Kim, Yong-Son Choe
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引用次数: 0

摘要

共线性脉冲电场(PEF)处理系统的电场和温度等性能参数的均匀性是影响液态食品处理效果和质量的主要因素之一。我们提出了一种带有子电极的共线性 PEF 处理室配置,以提高均匀性和处理效率。我们首先研究了子电极单独的位置如何影响性能参数的均匀性。然后,我们研究了同时改变电极半径、电极间隙和子电极位置时均匀性的变化。结果发现,当电极半径为 5.5 毫米、电极间隙为 15 毫米、子电极位于腔体中部时,可获得最均匀的磁场。在该腔室中,平均电场的 95% 至 105% 区域的覆盖率为 83%,与成形者的结果(分别为 69.5% 和 76%)相比有很大提高。此外,在相同的电压下,最佳处理室提供的平均电场比成形者报告的电压更大。 实际应用 为脉冲电场食品加工提出了一种带有子电极的新型处理室。通过改变子电极的位置、电极的内半径和电极之间的距离,改进了处理设计。处理区域获得了更均匀的电场。通过增加流速和均匀的电场强度,温度分布更加均匀。子电极提高了处理量。
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Improvement in uniformity of co-linear pulsed electric field treatment chamber by sub-electrodes and its optimization

The uniformity of performance parameters such as electric field and temperature for a co-linear pulsed electric field (PEF) processing system is one of main factors affecting the processing effect and quality of liquid food. We have proposed a co-linear PEF treatment chamber configuration with sub-electrodes to improve the uniformity and processing efficiency. We have first examined how the position of the sub-electrodes alone affects the uniformity of the performance parameters. Then, we have investigated the variation of the uniformity while changing simultaneously the electrode radius, inter-electrode gap, and position of sub-electrodes. As a result, we have found that the most uniform field could be obtained when the electrode radius is 5.5 mm, the inter-electrode gap is 15 mm, and the sub-electrodes situate at the middle of the chamber. In this chamber, the region between 95% and 105% of the average electric field covers 83%, which shows much improvement compared to the formers' results, 69.5% and 76%, respectively. Also, the optimal treatment chamber provides greater average electric field under the same voltages as the voltages reported by the formers.

Practical applications

A novel treatment chamber with sub-electrodes is proposed for pulsed electric fields food processing. The improved treatment design was obtained by changing position of sub-electrodes, inner radius of electrodes and distance between electrodes. The more uniform electric field was obtained in treatment region. The temperature distribution was more uniformed by increasing flow rates and uniformed electric field strength. The treatment throughput was increased by sub-electrodes.

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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
期刊最新文献
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