توسعه محفظه شیشه ای شکل هلیکس برای کاربردهای تصفیه میدان های الکتریکی پالسی در صنعت آبمیوه سازی

نویسندگان
علی محمد دست غیب 1
هادی نبی پور افروزی 2
سید محمد ظفر اقبال 3
1 مربی دانشگاه، دانشکده مهندسی برق، دانشگاه آزاد اسلامی واحد مرودشت، مرودشت، ایران
2 استادیار، دانشکده مهندسی، محاسبات و علوم، دانشگاه صنعتی سوینبرن ساراواک، 93350 کوچینگ، مالزی
3 استادیار دانشگاه مهندسی و فناوری اطلاعات خواجه فرید رحیم یارخان پاکستان
10.22034/FSCT.21.155.11
چکیده
چکیده: صنعت آبمیوه به دنبال سیستم‌های راکتور میدان‌های الکتریکی پالسی مقرون‌به‌صرفه (PEF) برای تصفیه سیال در مقیاس حجیم است. این مقاله توسعه یک محفظه شیشه‌ای مارپیچ شکل (HSGC) را برای بهبود و بررسی PEF در صنعت آبمیوه مورد بحث قرار می‌دهد. تصفیه PEF یک فناوری غیر حرارتی است که برای نگهداری و فرآوری آب میوه استفاده می شود. هدف طراحی HSGC بهبود کارایی و اثربخشی درمان PEF با افزایش توزیع میدان های الکتریکی در داخل محفظه است. اعتقاد بر این است که درمان PEF سبب بهبود پارامترهای بیوشیمیایی و فیزیکی می‌شود. طرح‌های سنتی ویژگی‌های خوبی برای یکنواختی درمان PEF و زمان ماندگاری طولانی سیال ندارند. HSGC توسعه‌یافته با موفقیت بر روی نمونه‌های آب انبه اعمال شد و تنوع پارامترهای شیمیایی از جمله ویسکوزیته و هدایت، از جمله غیرفعال‌سازی میکروبی میکروارگانیسم‌ها (اشرشیاکُلی) مورد بررسی قرار گرفت. نتایج با مقادیر جدید شرایط آبمیوه مقایسه شده است. نتایج شبیه سازی نشان می دهد که سیال آب میوه در محدوده دمای معمولی 25-20 درجه سانتی گراد باقی می ماند. نتایج دلگرم‌کننده و مورد بحث قرار گرفت و نشان داد که HSGC یک گزینه مناسب برای پردازش آب انبه ترش با مقدار قابل‌توجهی غیرفعال‌سازی میکروبی بدون تأثیر نامطلوب بر پارامترهای فیزیکی و بیوشیمیایی است. علاوه بر این، برای نگهداری طولانی مدت آب میوه و مایعات موثر است. زمان ماندگاری در محفظه تصفیه، شدت و یکنواختی تیمار PEF بر تنوع مواد شیمیایی تأثیر می گذارد. نتایج، امکان و مزایای استفاده از محفظه مارپیچ شکل را برای درمان PEF نشان می‌دهد، که مزایای بالقوه‌ای برای کیفیت آبمیوه و ماندگاری دارد. به طور کلی، این مقاله بینش های ارزشمندی را در مورد توسعه فناوری های نوآورانه برای صنعت آبمیوه ارائه می دهد.
کلیدواژه‌ها
غیرفعال سازی میکروبی
میدان های الکتریکی پالسی
خواص فیزیکی
آب انبه
محفظه شیشه ای شکل هلیکس

موضوعات

عنوان مقاله English

Development of Helix Shape Glass Chamber for Pulsed Electric Fields Treatment Applications in Juice Industry

نویسندگان English

Ali Mohammad Dastgheib 1
Hadi Nabipour Afrouzi 2
Seyed Mohamad Zafar Iqbal 3
1 Lecturer, Department Of electrical engineering, Marvdasht Branch, Islamic Azad University, Marvdasht, Iran
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
چکیده English

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.

کلیدواژه‌ها English

Microbial Inactivation
pulsed electric fields
Physical properties
Mango juice
Helix Shape Glass Chamber
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