Coaxial treatment chamber for liquid food treatment through pulsed electric field

Rai Naveed Arshad (Institute of High Voltage and High Current)
Zulkurnain Abdul Malek (Institute of High Voltage and High Current)
Mohd. Hafizi Ahmad (Institute of High Voltage and High Current)
Zolkafle Buntat (Institute of High Voltage and High Current)
C L G Pavan Kumara (Institute of High Voltage and High Current)
Asaad Zuhair Abdulameer (Institute of High Voltage and High Current)

Indonesian Journal of Electrical Engineering and Computer Science
Vol 19, No 3: September 2020

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 recognised to produce secure and chill-stable liquid food samples with fresh and nutritional qualities. The uniform electric field in the treatment zone has been recognised as the main handling parameter. The design of the treatment chamber shows an essential 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. It adopted a study to design a co-axial treatment chamber for continuous treatment of liquid samples. This research helps to take some fundamental designing steps for a new treatment chamber with a uniform distribution of the electric field.