Abstract
Pulsed electric field technology is an emerging nonthermal food processing method. PEF food processing requires a high voltage pulse generator that produces high intensive pulses to be delivered to the food product. Innovation in semiconductor technology motivates researchers to modernize high voltage pulse generators to reduce the cost, size, and complexities in circuit operation and to increase the suitability for food processing since the last few decades. The present study aims to explore a high voltage pulse generator for electroporation study. The implemented high voltage pulse generator develops $\sim $1.62 kV with adjustable pulse widths of 0.62 $\mu $s and 1.2 $\mu $s. The pulse frequency can be adjusted to 1, 10, 20, and 51 kHz by using a preprogrammed microcontroller. The implemented pulse generator is simple and compact at affordable cost. Experiments were conducted to prove the feasibility of the implemented high voltage pulse generator to inactivate Escherichia coli microorganisms. Escherichia coli cells were exposed to the electric field intensity produced by the implemented pulse generator and the observed results showed that there is a significant reduction of 5.9 log scale from the initial concentration.
Highlights
Nowadays, every individual is aware of the taste, color, flavor, and nutritional value of the food that he/she consumes
Thermal food processing methods are used in the food industry to increase shelf life and maintain food safety by inactivating pathogenic and spoilage microorganisms
The high voltage pulse generator consists of two parts: a diode clamped gate driver circuit (DCGD) and the high voltage pulse generator
Summary
Every individual is aware of the taste, color, flavor, and nutritional value of the food that he/she consumes. It may not always be possible to taste fresh food throughout the year due to the seasonal changes and this leads researchers to innovate with new food processing techniques. Though thermal methods satisfy the food needs, the heat involved in the methods (normally above 60 ◦ C) may degrade the nutrients, flavor, and color. This point motivated researchers to explore a new area in the field of food processing technology, which has turned the world’s attention towards nonthermal food processing methods. A large number of investigations in the food industry showed that the PEF process has the ability to inactivate microbes at low temperatures and minimizes deleterious heat effects on food [6,7]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
