A Performance Study of a Multilevel Electrode Treatment Chamber for Food Processing

The use of pulsed electric field (PEF) is considered as one of the most promising nonthermal food treatment methods. One of the design challenges in applying PEF technology is the design of the treatment chamber. In this paper, the effect of using multiple treatment zones on both the pulse shape and...

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Veröffentlicht in:	IEEE transactions on industry applications 2013-05, Vol.49 (3), p.1091-1097
Hauptverfasser:	El-Hag, A. H., Rodriguez Gonzalez, Oscar, Jayaram, S. H., Griffiths, M. W.
Format:	Artikel
Sprache:	eng
Schlagworte:	Conductivity Electric fields Electrodes Food processing Impedance Liquids nonthermal pasteurization pulsed electric field (PEF) Shape Temperature measurement
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