High Voltage Electrostatic Field Research Articles

The Sterilization Effect of Cooperative Treatment of High Voltage Electrostatic Field and Variable Frequency Pulsed Electromagnetic Field on Heterotrophic Bacteria in Circulating Cooling Water

Compared to other treatment of industrial circulating cooling water in the field of industrial water treatment, high-voltage electrostatic field and variable frequency pulsed electromagnetic field co-sterilization technology, an advanced technology, is widely used because of its special characteristics--low energy consumption, nonpoisonous and environmentally friendly. In order to get a better cooling water sterilization effect under the premise of not polluting the environment, some experiments about sterilization of heterotrophic bacteria in industrial circulating cooling water by cooperative treatment of high voltage electrostatic field and variable frequency pulsed electromagnetic field were carried out. The comparison experiment on the sterilization effect of high-voltage electrostatic field and variable frequency pulsed electromagnetic field co-sterilization on heterotrophic bacteria in industrial circulating cooling water was carried out by change electric field strength and pulse frequency. The results show that the bactericidal rate is selective to the frequency and output voltage, and the heterotrophic bacterium can only kill under the condition of sweep frequency range and output voltage. When the voltage of the high voltage power supply is 4000V, the pulse frequency is 1000Hz and the water temperature is 30°C, the sterilization rate is 48.7%, the sterilization rate is over 90%. Results of this study have important guiding significance for future application of magnetic field sterilization.

High-voltage electrostatic fields increase nitrogen uptake and improve growth of tomato seedlings

High-voltage electrostatic fields (HVEFs) can increase the nitrogen uptake of plants. An ammonium cation inhibitor, tetraethylammonium chloride, and a nitrate ion inhibitor, 5-nitro-2-(3-phenylpropylamino)-benzoate, were added to ammonium and nitrate growing solutions with and without exposure to HVEFs to investigate the effects of these fields on tomato seedlings. The seedlings were exposed to HVEFs with field intensities of 2.25 and 2.5 kV cm−1, respectively, for 8 h and the dynamic absorption of nitrogen ions was comparatively analyzed. The seedlings exposed to HVEFs were planted in a greenhouse, the diameter and length of their stems were measured after a 20-d growth period, and their fruit yield was recorded after harvest. Results demonstrated that HVEFs with field intensities of 2.25 and 2.5 kV cm−1 could respectively improve the dynamic absorption of NH4+ and NO3− by the hydroponically grown tomato seedlings. Many channel proteins were also activated by HVEFs as nitrogen uptake increased. HVEF trea...

Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field

The application of a high-voltage electrostatic field (HVEF) is a novel method for thawing. To determine the effects of HVEF thawing (voltage range: −25kV to 0kV) on myofibrillar protein oxidation and/or denaturation and to provide a theoretical understanding of this process, pork tenderloin was thawed by traditional and HVEF methods. Based on the total sulfhydryl and carbonyl contents, further protein oxidation did not occur during HVEF thawing. It was proposed that the free radical-mediated oxidation of myofibrillar proteins was hindered by HVEF. The results of dynamic rheological analysis, protein aggregation and gel texture studies showed that HVEF thawing, especially −10kV HVEF thawing, led to better indicators than those achieved under air thawing. A higher abundance of proteins extracted from −10kV HVEF-thawed samples compared with air-thawed samples was found. Finally, this study showed that thawing under −10kV conditions did not affect the structure of myofibrillar proteins.

The Influence of High Voltage Electrostatic Field on Sea Water Evaporation and the Boiling Point

This paper studied the effects of high voltage electrostatic field on the seawater under the condition of constant temperature of 70oC and the initial temperatures of 70oC with no constantly heating, and in compared with the control group with no high voltage electrostatic field .Besides, this paper explored the effect of high-voltage electrostatic field on the water boiling point. The experimental results showed that water evaporation rate in the presence of high voltage electrostatic field was significantly faster than the control group, and the seawater evaporation rate under the condition of constant temperature of 70oC was 1.5 to 2.1 times faster than that of the control group; In initial temperature of 70oC, the average water evaporation rate is faster than the control group with no constant temperature heating, and experimental temperature-dropping rate was significantly faster than the control group, meanwhile the experimental group high pressure loop current was about 200uA.It was also found that as the high voltage electrostatic field strength increased the water boiling point was reduced gradually trend. The verification by the experimental results shows the mechanism that the water molecules which is polar molecules is so easy to form the electric dipole moment in high voltage electrostatic field that the hydrogen bonding between water molecules break easily, and the water vapor evaporates more quickly from the seawater. It also proved that the energy to break hydrogen bond was provided by the water inner system but not the transformation of the electric field.

Recent developments in novel freezing and thawing technologies applied to foods

ABSTRACTThis article reviews the recent developments in novel freezing and thawing technologies applied to foods. These novel technologies improve the quality of frozen and thawed foods and are energy efficient. The novel technologies applied to freezing include pulsed electric field pre-treatment, ultra-low temperature, ultra-rapid freezing, ultra-high pressure and ultrasound. The novel technologies applied to thawing include ultra-high pressure, ultrasound, high voltage electrostatic field (HVEF), and radio frequency. Ultra-low temperature and ultra-rapid freezing promote the formation and uniform distribution of small ice crystals throughout frozen foods. Ultra-high pressure and ultrasound assisted freezing are non-thermal methods and shorten the freezing time and improve product quality. Ultra-high pressure and HVEF thawing generate high heat transfer rates and accelerate the thawing process. Ultrasound and radio frequency thawing can facilitate thawing process by volumetrically generating heat within frozen foods. It is anticipated that these novel technologies will be increasingly used in food industries in the future.

Post-thawing quality changes of common carp ( Cyprinus carpio ) cubes treated by high voltage electrostatic field (HVEF) during chilled storage

Abstract In recent years, high voltage electrostatic field (HVEF) technology has been demonstrated to be a viable alternative to high-temperature treatments in processing for inhibiting microbial growth and maintaining post-thawing quality of foods. In this study, common carp ( Cyprinus carpio ) meat cubes were treated with HVEF, and compared to air-thawed and running tap water-thawed controls to investigate how HVEF affects common carp meat quality after thawing and low-temperature storage (4 °C). The results showed that thawing under − 6, − 12 kV HVEF and running tap water significantly decreased the thawing time by 30, 50 and 45 min, respectively, compared to air thawing control. In addition, − 12 kV HVEF treatment also reduced the moisture loss, which the initial drip loss of it was lower by 2.95% than CK. The initial total viable counts, Aeromonas , Pseudomonas , and lactic acid bacteria were 3.58, 3.15 2.88 and 3.25 log CFU/g in CK after thawing, respectively, which were higher than that in the cube thawed by − 12 kV HVEF (3.11, 2.93 2.71 and 2.91 log CFU/g). Additionally, − 12 kV HVEF treatment enhanced adenosine monophosphate deaminase (AMP-deaminase) activity, reduced acid phosphatase (ACP) activity and delayed the degradation of inosine monophosphate (IMP) to hypoxanthine (Hx). These results suggested that HVEF treatment could be useful in the thawing and storage of frozen common carp fish. Industrial relevance The study investigated the effects of high voltage electrostatic field (HVEF) thawing on the water-holding capacity, adenosine triphosphate degradation and microbial community changes of frozen common carp ( Cyprinus carpio ) cubes when stored at 4 °C. HVEF under − 12 kV was found to have positive influence on reducing the thawing time, maintaining water-holding capacity, decreasing the level of microbe, and delaying adenosine triphosphate (ATP) degradation. A potential application for HVEF in the thawing and storage of frozen aquatic product was highlighted in food industry.

Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio)

As a novel technology, high voltage electrostatic field (HVEF) technology has been demonstrated to be a viable alternative to high-temperature treatments in food processing due to its ability to lower energy consumption, reduce thawing time, and maintain the post-thawing quality of several foods. We investigated the effect of HVEF thawing on microbial communities, degradation of adenosine triphosphate (ATP), and water loss of lightly-salted, frozen common carp (Cyprinus carpio) cubes stored at 4 °C compared to air-thawed or thawing by running tap water. Thawing time was shortened significantly under HVEF and running tap water compared to the control of thawing by air. Moreover, −12 kV HVEF treatment also reduced moisture loss, lowered the total viable counts, Pseudomonas, and lactic acid bacteria significantly after thawing, and lowered counts of Aeromonas, Pseudomonas, and halophilic bacteria by 0.5–1 log CFU/g in thawed fish cubes after 8 days refrigeration storage. Additionally, the activity of adenosine monophosphate deaminase (AMPD) was enhanced, but the activity of acid phosphatase (ACP) was decreased under −12 kV HVEF treatment. This resulted in delaying the degradation of inosine monophosphate (IMP) to hypoxanthine (Hx). These results suggested that HVEF treatment could be useful in the thawing and storage of frozen, lightly-salted fish.

Experimental studies on charging and electric field characteristics of biomass/coal co-combustion ash

This paper mainly studied charging and electric field characteristics of different proportions of biomass/coal co-combustion ashes (co-ash) in a self-designed high-voltage electrostatic field, including an evaluation of charging, volt-ampere and plate current density distribution characteristics of co-ash. In addition, the mechanisms that influenced charging and electric field characteristics were discussed by analyzing the morphology, chemical composition and specific resistance of co-ash. The research results showed that with an increase of biomass ratio in the co-combustion fuel, the charge-mass ratio of co-ash displayed a rising trend to a certain extent, and gradually enhanced particle-charging characteristics. The co-ash in an electric field manifested a property of being easier to charge, so a more optimal volt-ampere characteristic was obtained. Simultaneously, the results also indicated that the plate current density distribution of co-ash showed limited change with an increase of biomass ratio in co-combustion.

Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat

Abstract The thawing rate and post-thawing quality of frozen rabbit meat after the use of high-voltage electrostatic fields (HVEFs) were investigated in this study. The thawing efficiency could be significantly improved at voltages of − 15, − 20 or − 25 kV, and HVEF treatment resulted in 0.5–1.7log reductions in the number of microorganisms. The rabbit meat thawed at − 20 kV had optimal qualities, including a high water-holding capacity (WHC) and good texture quality. Although there were structural alterations of the myoglobin treated at − 20 kV HVEF, the sarcoplasmic protein solubility was not reduced. Additionally, the − 20 kV HVEF treatment led to less denaturation of the myofibrillar proteins than with still air thawing, as demonstrated by the actin denaturation enthalpy (− 0.26 ± 0.085 and − 0.12 ± 0.040 J/g, respectively). Finally, thawing at − 20 kV HVEF had little influence on the relaxation of water, including the water mobility, in rabbit meat. Industrial relevance This study found that HVEF thawing could shorten thawing time by 60%. Moreover, compared with air thawing, − 20 kV HVEF thawing led to less denaturation of the myofibrillar proteins, which is very important for further processing in the rabbit meat industry.

Food Cooking Using the Technology of High-Voltage Electrostatic Field

The technology of high voltage electrostatic field has been used for food processing in recent years, especially for thawing and freezing of food. However, the application of this technology on food cooking is still in the initial development stage. Although there are a little applications of food cooking using high voltage electrostatic field in some restaurants in Taiwan area, the corresponding study is very scarcely. This study describes mechanism, principles and devices of electrostatic cooking of food, as well as results of some electrostatic cooking experiments. Obviously, the high voltage electrostatic technology can be beneficial for food cooking, and the effects of sanitery and health of electrostatic cooked food are important for human body.

Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin

This study investigated the effects of a high-voltage electrostatic field (HVEF) on the freezing behavior and quality maintenance of pork tenderloin. Based on the freezing behavior of deionized water (DW) under both AC and DC conditions, the freezing of pork samples using DC treatment was examined. It was found that the freezing point (Tm) and phase-transition time (crystallization time, tc) of the meat varied with increasing voltage. The water-holding capacity of samples treated by 10 kV exceeded that of the control group, which was proven using low-field nuclear calorimetry (LF-NMR) and differential scanning calorimetry (DSC). The total area of ice crystal for the cross sections of pork tenderloin treated with 10 kV HVEF was much smaller than that without HVEF. Microstructural observations indicated that freezing assisted by 10 kV HVEF was superior to freezing without HVEF in maintaining the quality of frozen pork.

Enhancement of membrane stability on magnetic responsive hydrogel microcapsules for potential on-demand cell separation

It is of high interest to obtain hydrogel membranes with optimum mechanical stability, which is a prerequisite to the successful fabrication of hydrogel microcapsules for cell separation. In this work, we developed magnetic responsive alginate/chitosan (MAC) hydrogel microcapsules by co-encapsulation of microbial cells and superparamagnetic iron oxide nanoparticles (SPIONs) reacting under a high voltage electrostatic field. We investigated the influence of the molecular weight of chitosan, microcapsules size, and membrane crosslinking time on the swelling behavior of microcapsules as an indicator of stability of the membranes. The results demonstrated that the suitable membrane stability conditions were obtained by a crosslinking of the microspheres with a chitosan presenting a molecular weight of 70kDa for 15–30min resulting in a membrane thickness of approximately 30mm. Considering the need of maintaining the cells inside the microcapsules, fermentation at 37°C and at neutral pH was favorable. Moreover, the MAC microcapsules sizing between 300 and 380μm were suitable for immobilizing Bacillus licheniformis in a 286h multiple fed-bath operation with no leakage of the SPIONs and cells. Overall, the results of this study provided strategies for the rational design of magnetic microcapsules exhibiting suitable mechanical stable membranes.

Direct Exposure of Wheat Seeds to High-Voltage Electrostatic Fields Adversely Affects the Performance ofSitobion avenae(Hemiptera: Aphididae)

Exposing seeds to a high-voltage electrostatic field (HVEF) may influence the performance of herbivores and improve the germination rate by inducing biological and physiological changes in plants. In the current study, an age-stage, two-sex life table was established to evaluate the effects from directly exposing seeds to HVEFs on the performance of apterous Sitobion avenae (Fabricius) reared on winter wheat. We treated the wheat seeds by exposing them to an HVEF for 20 min at three intensities: 2, 4, or 6 KV/cm. Controls received no treatment (0 KV/cm). The results indicated that the parameters of the net reproductive rate (R0), the intrinsic rate of increase (r), and the mean generation span (T) of S. avenae were significantly reduced by HVEFs through multiple generations. In addition, the age-specific survival rate (lx) and comparison with the results of a Weibull equation analysis suggested that S. avenae had the shortest life span when seeds were exposed to an HVEF at 4 KV/cm. Overall, these findings indicated that direct exposure of wheat seeds to an HVEF at 4 KV/cm could adversely affect the performance of S. avenae.

Effect of a high voltage electrostatic field (HVEF) on the shelf life of persimmons (Diospyros kaki)

This study investigated the effects of HVEF as a potential postharvest technology in persimmon cultivation (Diospyros kaki). We used an electric field strength of 600 kV/m and treated samples for different lengths of time (0, 30, 60, 90 or 120 min) before storing the fruit for 15 d. The results showed that HVEF can reduce the rate of weight loss by 1.0–3.4-fold, demonstrating not only that HVEF has the ability to delay tissue deterioration but that the effect increases with treatment time. HVEF also delays the rate of decreasing hardness by 1.0–1.3-fold, indicating that it may have the ability to inhibit the activity of tissue enzymes. HVEF further demonstrated the ability to suppress the rate of malondialdehyde (MDA) production by 1.46–11.22-fold; increasing the treatment time improved the efficacy of the inhibition. HVEF can also delay the decreasing rate of carbon dioxides yield by 1.0–2.3-fold, indicating that it has the ability to inhibit metabolism. This inhibition rate of carbon dioxides yield also results in a delay of organizational deterioration. Finally, HVEF inhibited pectinesterase activity and had no impact on the amount of total phenols.

A continuous process for the ultrasonic spray pyrolysis synthesis of RuO2/TiO2 particles and their application as a coating of activated titanium anode

Synthesis and subsequent deposition of sub-micron spherical RuO2/TiO2 particles onto titanium were performed by continuous process in two connected reactors, exclusively applied for this purpose. Synthesis of particles was achieved by ultrasonic spray pyrolysis method in the first reactor. The deposition of thus produced RuO2/TiO2 onto an expanded titanium substrate was performed at 500°C afterwards in the second, specially constructed, reactor equipped by high-voltage electrostatic field. Basic electrochemical properties of the obtained RuO2/TiO2 particles were checked in a form of the coating on Ti deposited from the suspension of the material produced in the first reactor. Thus prepared anode was investigated by cyclic voltammetry (CV), polarization measurements in O2 (OER) and Cl2 (CER) evolution and the accelerated stability test in diluted chloride solution. The morphology and composition of the deposited RuO2/TiO2 were checked by scanning electron microscopy/energy dispersive X-ray spectroscopy analysis. Analysis of the results obtained for OER and CER showed that Tafel slopes for these reactions were in accordance with the values for this kind of material. The CV response was of usual characteristics too. The accelerated stability test revealed acceptable anode stability.

Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)

Abstract Changes in the quality, such as color, and TBA values are compared between tuna fish ( Thunnus albacares ) cuts thawed by high voltage electrostatic field (HVEF) and those thawed conventionally as control. The tuna cubes (2 × 4 × 4 cm 3 ) are thawed under HVEF at three different voltages from the corona starting to the breakdown voltage one with electrode gaps of 3, 4.5, and 6 cm. The control specimens are subjected to no HVEF but thawed conventionally at 20 °C. The results show that thawing under HVEF increases significantly the TBA and ΔE values of the frozen tuna fish cubes ( p Industrial relevance The degree of fish oxidation due to application of a high-voltage electrostatic field method for fish thawing is an important issue that needs serious attention. Application of HVEF thawing is found to lack the potential to extend the freshness of thawed tuna fish due to lipid oxidation and color changes.

Anticancer Effects of Sinulariolide-Conjugated Hyaluronan Nanoparticles on Lung Adenocarcinoma Cells.

Lung cancer is one of the most clinically challenging malignant diseases worldwide. Sinulariolide (SNL), extracted from the farmed coral species Sinularia flexibilis, has been used for suppressing malignant cells. For developing anticancer therapeutic agents, we aimed to find an alternative for non-small cell lung cancer treatment by using SNL as the target drug. We investigated the SNL bioactivity on A549 lung cancer cells by conjugating SNL with hyaluronan nanoparticles to form HA/SNL aggregates by using a high-voltage electrostatic field system. SNL was toxic on A549 cells with an IC50 of 75 µg/mL. The anticancer effects of HA/SNL aggregates were assessed through cell viability assay, apoptosis assays, cell cycle analyses, and western blotting. The size of HA/SNL aggregates was approximately 33–77 nm in diameter with a thin continuous layer after aggregating numerous HA nanoparticles. Flow cytometric analysis revealed that the HA/SNL aggregate-induced apoptosis was more effective at a lower SNL dose of 25 µg/mL than pure SNL. Western blotting indicated that caspases-3, -8, and -9 and Bcl-xL and Bax played crucial roles in the apoptotic signal transduction pathway. In summary, HA/SNL aggregates exerted stronger anticancer effects on A549 cells than did pure SNL via mitochondria-related pathways.

Effect of High-Voltage Electrostatic Field on Inorganic Nitrogen Uptake by Cucumber Plants

<abstract> We investigated the inorganic nitrogen uptake by cucumber ( L.) plants under high-voltage electrostatic field (HVEF). The maximum uptake rates and affinities significantly changed with increasing field intensity. Ammonium uptake slightly increased when the field intensity increased to 1.0 kV cm^-1 and then decreased between 2.0 and 3.0 kV cm^-1. HVEF contributed to the affinity for nitrate in all treatment groups. The affinity of cucumber seedlings for nitrate positively correlated with the intensity of the applied field as the field increased to 1.0 kV cm^-1. HVEF enabled the seedlings to opt to consume when two types of nitrogen were present in the nutrient solution. These results can be attributed to feedback adjustment and electron transportation in nitrogen assimilation.

Effect of adjustable parallel high voltage on biochemical indicators and actomyosin Ca2+-ATPase from tilapia (Orechromis niloticus)

Oxidation of proteins in fish meat products leads to reduced water-retention capacity, protein solubility and actomyosin Ca2+-ATPase activity, followed by the loss the freshness and processing suitability. In this study, we investigate the effect of protein denaturation indicators such as water-retention capacity, protein solubility, actomyosin Ca2+-ATPase activity and appearance assessment on tilapia (Orechromis niloticus) meat stored in a refrigerator (4 °C, 75% RH) treated with various high-voltage electrostatic fields (HVEF) (300, 600 and 900 kV/m) continuously over a period of eight days. The moisture content of tilapia decreased from 78.6% to 74.0% after 8 days, and the HVEF (300, 600 and 900 kV/m) could retain the moisture content above 76.0% after 8 days. Besides, HVEF can delay tilapia protein water-retention loss at least 1.01 times longer than without HVEF treatment. Furthermore, HVEF can delay the water- and salt-soluble proteins solubility increase by about 0.8–1.1 times and 0.95 times, respectively. Moreover, HVEF (300 kV/m) can more effectively inhibit actomyosin Ca2+-ATPase activity decrease at least 0.9 times longer than without HVEF treatment; in addition, increasing the electric field strength (600–900 kV/m) does not destroy enzyme activity. Above all, the biochemical indicators, sensory and appearance assessment also show that HVEF (900 kV/m) treatment can maintain the freshness and extend the shelf life 1.6 times longer than without HVEF treatment during the storage period at 4 °C, 75% RH. Besides, the HVEF (900 kV/m) treatment not only does not destroy the Ca2+-ATPase activity but also maintains actomyosin Ca2+-ATPase activity in application to the fish preservation industry.

Effect of corona wind, current, electric field and energy consumption on the reduction of the thawing time during the high-voltage electrostatic-field (HVEF) treatment process

Abstract Electric energy plays an important role in reducing the thawing time and accelerating the entire thawing process. Corona wind speed was increased by increasing the applied voltage and current, which were 0.87 ± 0.19, 1.22 ± 0.19, 1.49 ± 0.13 m/s under 8, 10, 12 kV with 3, 5, 10 μA; 1.01 ± 0.12, 1.24 ± 0.17, 1.49 ± 0.10 m/s under − 8, − 10, − 12 kV with 5, 9, 14.5 μA. The models T1, T2, and T3 were designed to study the effects of current, corona wind and electric field on thawing, respectively. T1: a thin stainless-steel sheet covered the top of stainless-steel box with 10 g frozen distilled water; T2: a plastic sheet was placed under the stainless-steel box; T3: a plastic sheet covered the top of plastic box. Electric field alone cannot affect thawing time, which could be maximally reduced by 1/2 compared to that of air thawing. Industrial relevance We have studied HVEF thawing for several years because of its many advantages, such as the quick thawing of frozen meat with little energy consumption and good post-thawing quality. The mechanism of HVEF thawing and the reduction of the thawing time, which are important for the industrial application of new technology from principle to design, must be clarified. Meanwhile, this emerging technology will be beneficial for the food-thawing field.