Coaxial treatment chamber for liquid food treatment through pulsed electric field

Abstract

Over the last couple of decades, pulsed electric field (PEF) attained substantial consideration in the food industry with an effort to generate replacements to conventional thermal treatment. It is recognized to produce secure and chill-stable liquid food samples with fresh and nutritional qualities. The uniform electric field in the treatment zone has been recognized as the main handling parameter. The design of the treatment chamber shows an important impact on the effectiveness of the procedure by controlling homogenous treatment. This study revealed the homogeneity of the electric field strength of the different existing treatment chambers through COMSOL Multiphysics and adopted a study to design a co-axial treatment chamber for continuous treatment of liquid samples. This research helps to adopt some fundamental designing steps for a new treatment chamber with a uniform distribution of the electric field.