Abstract
Pulsed electric field (PEF) is an emerging food processing technology in a non-thermal way, which can improve the stability and safety of minimal processed foods. Treatment chamber, where a high-intensity pulsating electric field was applied to foods for a short time, is one of the key components of PEF technology. Design of geometry of PEF treatment chamber can affect the efficiency of microbial inactivation. Numerical simulation of a continuous coaxial PEF treatment chamber was performed before experimental validation at different process conditions, such as electric field strength, inlet temperature and fluid flow rate. The objective of simulation was to optimize geometry and configuration of the coaxial treatment chamber, in order to obtain a higher efficiency of microbial inactivation. The simulation results indicated an improved electric field strength and a homogenous temperature distribution in the modified chamber. Finally, a good agreement was observed between the simulation results and the experimental results at different process conditions.
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