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

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...

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Autores principales:	N. I. Boyko, A. V. Makogon, A. I. Marynin
Formato:	article
Lenguaje:	EN RU UK
Publicado:	National Technical University "Kharkiv Polytechnic Institute" 2018
Materias:	generator of high-voltage pulses transformer capacitor multi-gap discharger multichannel switch working chamber disinfecting food treatment Electrical engineering. Electronics. Nuclear engineering TK1-9971
Acceso en línea:	https://doaj.org/article/b709e1914b9b4053b02e1ff327376c48
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spelling	oai:doaj.org-article:b709e1914b9b4053b02e1ff327376c482021-12-02T17:24:53ZENERGY EFFICIENCY OF THE DISINFECTION TREATMENT OF LIQUID FOODSTUFFS BY HIGH-VOLTAGE PULSE EFFECTS10.20998/2074-272X.2018.3.072074-272X2309-3404https://doaj.org/article/b709e1914b9b4053b02e1ff327376c482018-06-01T00:00:00Zhttp://eie.khpi.edu.ua/article/view/2074-272X.2018.3.07/129580https://doaj.org/toc/2074-272Xhttps://doaj.org/toc/2309-3404Purpose. 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. N. I. BoykoA. V. MakogonA. I. MaryninNational Technical University "Kharkiv Polytechnic Institute"articlegenerator of high-voltage pulsestransformercapacitormulti-gap dischargermultichannel switchworking chamberdisinfecting food treatmentElectrical engineering. Electronics. Nuclear engineeringTK1-9971ENRUUKElectrical engineering & Electromechanics, Iss 3, Pp 53-60 (2018)
institution	DOAJ
collection	DOAJ
language	EN RU UK
topic	generator of high-voltage pulses transformer capacitor multi-gap discharger multichannel switch working chamber disinfecting food treatment Electrical engineering. Electronics. Nuclear engineering TK1-9971
spellingShingle	generator of high-voltage pulses transformer capacitor multi-gap discharger multichannel switch working chamber disinfecting food treatment Electrical engineering. Electronics. Nuclear engineering TK1-9971 N. I. Boyko A. V. Makogon A. I. Marynin ENERGY EFFICIENCY OF THE DISINFECTION TREATMENT OF LIQUID FOODSTUFFS BY HIGH-VOLTAGE PULSE EFFECTS
description	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.
format	article
author	N. I. Boyko A. V. Makogon A. I. Marynin
author_facet	N. I. Boyko A. V. Makogon A. I. Marynin
author_sort	N. I. Boyko
title	ENERGY EFFICIENCY OF THE DISINFECTION TREATMENT OF LIQUID FOODSTUFFS BY HIGH-VOLTAGE PULSE EFFECTS
title_short	ENERGY EFFICIENCY OF THE DISINFECTION TREATMENT OF LIQUID FOODSTUFFS BY HIGH-VOLTAGE PULSE EFFECTS
title_full	ENERGY EFFICIENCY OF THE DISINFECTION TREATMENT OF LIQUID FOODSTUFFS BY HIGH-VOLTAGE PULSE EFFECTS
title_fullStr	ENERGY EFFICIENCY OF THE DISINFECTION TREATMENT OF LIQUID FOODSTUFFS BY HIGH-VOLTAGE PULSE EFFECTS
title_full_unstemmed	ENERGY EFFICIENCY OF THE DISINFECTION TREATMENT OF LIQUID FOODSTUFFS BY HIGH-VOLTAGE PULSE EFFECTS
title_sort	energy efficiency of the disinfection treatment of liquid foodstuffs by high-voltage pulse effects
publisher	National Technical University "Kharkiv Polytechnic Institute"
publishDate	2018
url	https://doaj.org/article/b709e1914b9b4053b02e1ff327376c48
work_keys_str_mv	AT niboyko energyefficiencyofthedisinfectiontreatmentofliquidfoodstuffsbyhighvoltagepulseeffects AT avmakogon energyefficiencyofthedisinfectiontreatmentofliquidfoodstuffsbyhighvoltagepulseeffects AT aimarynin energyefficiencyofthedisinfectiontreatmentofliquidfoodstuffsbyhighvoltagepulseeffects
_version_	1718380931227582464

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

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