Modeling Ferromagnetic Materials in Pulsed Power Systems

2005 ◽  
Author(s):  
L. Schlitt
Keyword(s):  
Power Systems ◽  
Ferromagnetic Materials ◽  
Pulsed Power

Pulsed Power Systems

2003 ◽  
pp. 277-285
Author(s):  
M. Kristiansen ◽  
J. Dickens
Keyword(s):  
Power Systems ◽  
Pulsed Power

scholarly journals Pulsed Power Applications for Protein Conformational Change and the Permeabilization of Agricultural Products

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6288
Author(s):  
Koichi Takaki ◽  
Katsuyuki Takahashi ◽  
Alexis Guionet ◽  
Takayuki Ohshima
Keyword(s):  
Power Systems ◽  
Conformational Change ◽  
Electric Fields ◽  
Food Processing ◽  
Cell Membranes ◽  
Pulsed Power ◽  
Agricultural Products ◽  
Activity Change ◽  
Protein Conformational Change ◽  
Compact Pulsed Power

Pulsed electric fields (PEFs), which are generated by pulsed power technologies, are being tested for their applicability in food processing through protein conformational change and the poration of cell membranes. In this article, enzyme activity change and the permeabilization of agricultural products using pulsed power technologies are reviewed as novel, nonthermal food processes. Compact pulsed power systems have been developed with repetitive operation and moderate output power for application in food processing. Firstly, the compact pulsed power systems for the enzyme activity change and permeabilization are outlined. Exposure to electric fields affects hydrogen bonds in the secondary and tertiary structures of proteins; as a result, the protein conformation is induced to be changed. The conformational change induces an activity change in enzymes such as α-amylase and peroxidase. Secondly, the conformational change in proteins and the induced protein functional change are reviewed. The permeabilization of agricultural products is caused through the poration of cell membranes by applying PEFs produced by pulsed discharges. The permeabilization of cell membranes can be used for the extraction of nutrients and health-promoting agents such as polyphenols and vitamins. The electrical poration can also be used as a pre-treatment for food drying and blanching processes. Finally, the permeabilization of cell membranes and its applications in food processing are reviewed.

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