Open AccessCoaxial treatment chamber for liquid food treatment through pulsed electric field
Author(s) -
Rai Naveed Arshad,
Zulkurnain Abdul Malek,
Mohd Hafizi Ahmad,
Zolkafle Buntat,
C L G Pavan Kumara,
A. Z. Abdulameer
Publication year - 2020
Publication title -
indonesian journal of electrical engineering and computer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.241
H-Index - 17
eISSN - 2502-4760
pISSN - 2502-4752
DOI - 10.11591/ijeecs.v19.i3.pp1169-1176
Subject(s) - electric field , multiphysics , coaxial , liquid food , materials science , homogeneity (statistics) , mechanical engineering , engineering , computer science , physics , chemistry , finite element method , structural engineering , food science , quantum mechanics , machine learning
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.