Volume 21, Issue 155 (2024)
FSCT 2024, 21(155): 11-26 |
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Dastgheib A M, Nabipour Afrouzi H, Zafar Iqbal S M. Development of Helix Shape Glass Chamber for Pulsed Electric Fields Treatment Applications in Juice Industry. FSCT 2024; 21 (155) :11-26
URL: http://fsct.modares.ac.ir/article-7-73353-en.html
URL: http://fsct.modares.ac.ir/article-7-73353-en.html
1- Lecturer, Department Of electrical engineering, Marvdasht Branch, Islamic Azad University, Marvdasht, Iran , Am.dastgheib@iau.ac.ir
2- Assistant professor, Faculty of Engineering, Computing and Science, Swinburne University of Technology Sarawak, 93350 Kuching, Malaysia
3- Assistant professor, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan , Pakistan
2- Assistant professor, Faculty of Engineering, Computing and Science, Swinburne University of Technology Sarawak, 93350 Kuching, Malaysia
3- Assistant professor, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan , Pakistan
Abstract: (159 Views)
The juice industry is seeking cost-effective Pulsed Electric Fields (PEF) reactor systems to treat bulk fluid. The paper discusses the development of a helix-shaped glass chamber (HSGC) for PEF treatment in the juice industry. PEF treatment is a non-thermal technology used for the preservation and processing of fruit juices. The HSGC design aims to improve the efficiency and effectiveness of PEF treatment by enhancing the distribution of electric fields within the chamber. The PEF treatment is believed to be biochemical and physical parameters. The traditional designs don't have good attributes for uniformity of PEF treatment and long fluid residence time. The developed HSGC was successfully applied on mango juice samples, and variation of chemical parameters including viscosity and conductivity, including microbial inactivation of microorganisms (Escherichia coli), was explored. The results are compared with the new values of the juice condition. The simulation results indicate that the juice fluid remains at a normal temperature range of 20-25°C. The results were encouraging and discussed, suggesting that HSGC is a viable option for processing sour mango juice with a significant amount of microbial inactivation without adversely affecting the physical and biochemical parameters. In addition, it is effective for long-term preservation of fruit juices and liquids. The residence time in the treatment chamber, the intensity, and uniformity of PEF treatment affect the variation in chemical. The results demonstrate the feasibility and advantages of using the helix-shaped chamber for PEF treatment, offering potential benefits for juice quality and shelf life. Overall, the paper provides valuable insights into the development of innovative technologies for the juice industry.
Keywords: Microbial inactivation, pulsed electric fields, physical properties, mango juice, Helix Shape Glass Chamber
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/01/10 | Accepted: 2024/05/8 | Published: 2024/12/21
Received: 2024/01/10 | Accepted: 2024/05/8 | Published: 2024/12/21
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