scholarly journals The Thawing Characteristic of Frozen Tofu under High-Voltage Alternating Electric Field

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Shilong Deng ◽  
Zhiwei Gao ◽  
Jing Xu ◽  
Guoqing Wang ◽  
Yu Bai ◽  
...  
Keyword(s):  
Electric Field ◽  
Mathematical Models ◽  
High Voltage ◽  
Specific Energy Consumption ◽  
Mean Square ◽  
Effective Strategy ◽  
Field System ◽  
Alternating Electric Field ◽  
Thawing Rate ◽  
Quadratic Models

To systematically and comprehensively investigate the high voltage alternating electric field (HVAEF) thawing processing, we investigated the high-voltage electric field thawing characteristic of the frozen tofu at different voltages for alternating current (AC). The thawing time, thawing loss of frozen tofu, and specific energy consumption (SEC) of HVEF system were measured. Seven different mathematical models were then compared to simulate thawing time curves based on root mean square error, reduced mean square of deviation, and modeling efficiency. The results showed that the thawing rate of frozen tofu was notably greater in the high-voltage electric field system when compared to control. Both Linear and Quadratic models were the best mathematical models. Therefore, this work presents a facile and effective strategy for experimentally and theoretically determining the HVAEF thawing properties of frozen tofu.

scholarly journals High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Changjiang Ding ◽  
Jiabao Ni ◽  
Zhiqing Song ◽  
Zhiwei Gao ◽  
Shilong Deng ◽  
...  
Keyword(s):  
Electric Field ◽  
Process Parameters ◽  
High Voltage ◽  
Loss Rate ◽  
Major Effect ◽  
Electrode Configuration ◽  
Thawing Process ◽  
Great Relevance ◽  
Electric Parameters ◽  
Thawing Rate

Applying high-voltage electric field (HVEF) to some food materials has been shown to increase the thawing rate. To investigate the effect of process parameters and electrode configuration in high-voltage electric field system, we took the frozen tofu as the research object and investigated the influence of the different voltages, electrode configuration, and electrode distances on thawing process. The thawing time, center temperatures, and loss rate of samples were measured. The results showed that the thawing time of frozen tofu decreases with the increase of voltage and the thawing time has a great relevance with configuration and distance of electrodes. The electric parameters have a major effect on thawing loss and thawing time when center temperatures of frozen tofu are from −2°C to 0°C. This work provides clues and experimental basis for the further application of high-voltage electric field thawing technology.

Microscopic Characteristics of Functional Fluid Suspended Diamond Particles Under the High-Voltage Alternating Electric Field

2007 ◽  
Author(s):  
Hiromichi Obara ◽  
Ryousuke Ibata ◽  
Yusuke Kawai ◽  
Yasuaki Matsudair
Keyword(s):  
Electric Field ◽  
Flow Structure ◽  
High Voltage ◽  
Low Frequency ◽  
Flow Structures ◽  
Polishing Process ◽  
Specific Flow ◽  
Micro Particle Image Velocimetry ◽  
Diamond Particles ◽  
Alternating Electric Field

The microscopic characteristics of a functional fluid for a micro polishing process were investigated by microscopic observation and micro particle image velocimetry. This functional fluid, which consists of suspended micro scale diamond particles in insulated silicon oil, has two specific flow structures under a high-voltage alternating electric field. One flow structure consists of a reciprocating flow generated in one direction between the electrodes under low-electric-field and high-frequency conditions. The other flow structure consists of a rotational flow formed under high-electric-field and low-frequency conditions. These specific flow structures contribute actively to a polishing process and to the development of micro fluidic devices in the future. In the present study, the effect of the electric field on specific flow structures and the mechanism of the induced flow are clarified.

Alternating electric field capacitively coupled micro-electroporation

RSC Advances ◽  
2014 ◽  
Vol 4 (97) ◽  
pp. 54603-54613 ◽  
Author(s):  
Arie Meir ◽  
Boris Rubinsky
Keyword(s):  
Electric Field ◽  
High Voltage ◽  
Direct Current ◽  
Capacitively Coupled ◽  
High Voltage Direct Current ◽  
Alternating Electric Field ◽  
Biological Solutions

Electroporation of biological solutions is typically performed using galvanically coupled electrodes and the administration of high-voltage, direct current (DC) pulses.

scholarly journals A continuous high voltage electrostatic field system for thawing food materials

2021 ◽  
Author(s):  
Ehsan Movahedi ◽  
Morteza Sadeghi ◽  
Amin Allah Masoumi ◽  
Naser Hamdami
Keyword(s):  
Energy Consumption ◽  
High Voltage ◽  
Electrostatic Field ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Control Sample ◽  
Conveyor Belt ◽  
Stainless Steel Sheet ◽  
Electrode Gap ◽  
Field System

A laboratory continuous HVEF thawing system was designed and constructed in accordance with standards for food machinery. Corona discharge in wire-plate electrodes was considered for the system and a stainless-steel sheet was utilized as the conveyor belt. Corona flow was created by applying high voltages of 15, 20, and 25 kV and electrode gaps of 6, 8, and 10 cm. To evaluate the system, frozen tylose MH4000 gel with a moisture content of 77% w.b. as a meat analog was thawed from −10 to 0°C. The thawing duration which was mostly devoted to increase the temperature of control sample (no electrostatic field), considerably decreased when thawing the gel in the presence of the high voltage. High voltage and EG indicated significant effect on both thawing duration and specific energy consumption (p˂0.0001). The thawing duration decreased significantly by decreasing the electrode gap and increasing the applied voltage. In terms of energy consumption, the best condition (minimum specific energy consumption of 10.33 kJ kg-1) was obtained for the voltage of 15 kV, and the electrode gap of 10 cm.

scholarly journals Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Yaming Zhang ◽  
Changjiang Ding ◽  
Jiabao Ni ◽  
Zhiqing Song ◽  
Rui Zhao
Keyword(s):  
Electric Field ◽  
High Voltage ◽  
Quality Parameters ◽  
Electrode System ◽  
Water Holding Capacity ◽  
Plate Electrode ◽  
Thawing Process ◽  
Single Factor Analysis ◽  
Thawing Rate ◽  
Water Holding

In order to investigate the thawing time and water-holding capacity under high-voltage electric field (HVEF), we studied the thawing experiments of frozen beef in a multiple needles-to-plate electrode system. The electric field, thawing characteristics, and quality parameters during the thawing process were measured. The results showed that compared with the control, the thawing time of beef under HVEF was significantly shortened, the thawing rate increased significantly, the drip loss decreased, and the centrifugal loss increased during the thawing process. By the response surface analysis and single-factor analysis of variance, the best thawing conditions for each thawing parameter were determined. It provides a theoretical basis and practical guidance for understanding the characteristic parameters of the high-voltage electric field thawing technology.

PEMANFAATAN RADIASI ENERGI TEGANGAN 150 KV UNTUK LAMPU LED PENERANGAN JALAN

Jurnal Teknik ◽  
2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Mauludi Manfaluthy
Keyword(s):  
Magnetic Field ◽  
Electric Field ◽  
High Voltage ◽  
Low Frequency ◽  
Energy Utilization ◽  
World Health ◽  
Electromagnetic Signals ◽  
Health Organization ◽  
The Magnetic Field ◽  
Low Frequency Waves

WHO (World Health Organization) concludes that not much effect is caused by electric field up to 20 kV / m in humans. WHO standard also mentions that humans will not be affected by the magnetic field under  100 micro tesla and that the electric field will affect the human body with a maximum standard of 5,000 volts per meter. In this study did not discuss about the effect of high voltage radiation SUTT (High Voltage Air Channel) with human health. The research will focus on energy utilization of SUTT radiation. The combination of electric field and magnetic field on SUTT (70-150KV) can generate electromagnetic (EM) and radiation waves, which are expected to be converted to turn on street lights around the location of high voltage areas or into other forms. The design of this prototype works like an antenna in general that captures electromagnetic signals and converts them into AC waves. With a capacitor that can store the potential energy of AC and Schottky diode waves created specifically for low frequency waves, make the current into one direction (DC). From the research results obtained the current generated from the radiation is very small even though the voltage is big enough.Keywords : Radiance Energy, Joule Thief, and  LED Module.

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