Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice

Electroporation is a simple but effective and sustainable food processing way of treating cell membranes with an electric field. It is employed in a variety of ways in the food industry, ranging from shelf-life extension to green extraction. Despite its wide range of applications, electroporators ar...

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Veröffentlicht in:Sustainability 2022-02, Vol.14 (3), p.1896
Hauptverfasser: Arshad, Rai Naveed, Abdul-Malek, Zulkurnain, Jusoh, Yanti M. M., Radicetti, Emanuele, Tedeschi, Paola, Mancinelli, Roberto, Lorenzo, Jose M., Aadil, Rana Muhammad
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container_end_page
container_issue 3
container_start_page 1896
container_title Sustainability
container_volume 14
creator Arshad, Rai Naveed
Abdul-Malek, Zulkurnain
Jusoh, Yanti M. M.
Radicetti, Emanuele
Tedeschi, Paola
Mancinelli, Roberto
Lorenzo, Jose M.
Aadil, Rana Muhammad
description Electroporation is a simple but effective and sustainable food processing way of treating cell membranes with an electric field. It is employed in a variety of ways in the food industry, ranging from shelf-life extension to green extraction. Despite its wide range of applications, electroporators are out of reach for many labs due to their high development costs, and different electroporators have been tailored to specific applications. The designing sequence of an electroporator that takes the geometry of a treatment chamber and its electrical resistance into account for the design of a pulse generator has not been addressed in published literature. To meet this demand, this study presents a straightforward way to develop a simple, affordable, and portable electroporator for liquid food pasteurisation. The proposed electroporator comprises a coaxial treatment chamber with static mixers and a high-voltage Marx bank based on insulated-gate bipolar transistors (IGBTs). The generator has a 4.5 kV output voltage and a peak current rating of 1 kA; however, the modular design allows for a wide range of voltage and current ratings. Treated orange juice using thermal pasteurisation (65 °C, 30 min) was also used for comparison. The performance of the electroporator was studied using chemical and microbial tests. A significant log reduction (5.4 CFU·mL−1) was observed in both the PEF-treated samples with sieves. Additionally, the treated juice visual and chemical color analysis showed that the PEF-treated sample extended the shelf-life after 9 days of storage at 4 °C. This research also examines the energy conversion in these two processing steps. This study assists in developing further electroporators for other food applications with different treatment chambers without compromising the product’s quality.
doi_str_mv 10.3390/su14031896
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source MDPI - Multidisciplinary Digital Publishing Institute; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals
subjects Cell membranes
Chambers
Design
Electric fields
Electrical resistivity
Electrodes
Electroporation
Energy
Energy conversion
Food
Food industry
Food processing
Food processing industry
Food quality
Fruit juices
Juices
Laboratories
Life extension
Microorganisms
Mixers
Modular design
Pasteurization
Performance evaluation
Pulse generators
Semiconductor devices
Shelf life
Sustainability
Voltage
title Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice
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