ENERGY EFFICIENCY OF THE DISINFECTION TREATMENT OF LIQUID FOODSTUFFS BY HIGH-VOLTAGE PULSE EFFECTS

Authors

  • N. I. Boyko National Technical University "Kharkiv Polytechnic Institute", Ukraine
  • A. V. Makogon National Technical University "Kharkiv Polytechnic Institute", Ukraine
  • A. I. Marynin National University of Food Technologies, Ukraine https://orcid.org/0000-0001-6692-7472

DOI:

https://doi.org/10.20998/2074-272X.2018.3.07

Keywords:

generator of high-voltage pulses, transformer, capacitor, multi-gap discharger, multichannel switch, working chamber, disinfecting food treatment

Abstract

Purpose. Experimentally determine the rational modes and energy efficiency of decontamination treatment of flowing food products using high-voltage impulse actions in comparison with traditional pasteurization. Methodology. We used pulse generation method with the help of a step-up transformer, high-voltage pulse capacitors and spark gaps with a system of peaking of pulse front to obtain high-voltage pulses in working chambers - the generator load. The pulses on the load were measured by a low-resistance resistive voltage divider, were transmitted over a broadband coaxial cable and recorded using an analog C8-12 oscilloscope or a Rigol DS1102E digital oscilloscope with a bandwidth of 100 MHz for each. The working chambers were filled with water, milk or milk whey and consisted of an annular hull made of PTFE and metal electrodes forming the bottom and the chamber cover having flat linings of food grade stainless steel for contact with the food product inside the chamber. Results. We obtained high-voltage pulses on the generator load with a base duration of 300 to 1200 ns at pulse repetition rates up to 500 pulses per second. We obtained experimentally the amplitude of the voltage pulses on the generator load up to 75 kV, and the electric field strength up to 35 kV/cm in working chambers with a gap of 22 mm and up to 50 kV/cm in working chambers with a gap of 15 mm. These characteristics of the pulses allowed complete and irreversible inactivation of microorganisms in food liquids in working chambers. Originality. We showed that there are modes of treatment food products with the help of high-voltage pulse actions, which allow better to preserve the biological and nutritional value of the products in comparison with heat treatment with their complete disinfection and at a significantly lower specific energy consumption. Practical value. The experimental regimes for treating milk, whey and water with reduced specific energy consumption open the prospect of industrial application of a complex of high-voltage pulse actions for the disinfecting treatment of water-containing food products.

References

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Published

2018-06-07

How to Cite

Boyko, N. I., Makogon, A. V., & Marynin, A. I. (2018). ENERGY EFFICIENCY OF THE DISINFECTION TREATMENT OF LIQUID FOODSTUFFS BY HIGH-VOLTAGE PULSE EFFECTS. Electrical Engineering & Electromechanics, (3), 53–60. https://doi.org/10.20998/2074-272X.2018.3.07

Issue

No. 3 (2018)

Section

High Electric and Magnetic Field Engineering, Engineering Electrophysics

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Copyright (c) 2018 N. I. Boyko, A. V. Makogon, A. I. Marynin

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