scholarly journals Experimental Study of a Non-Thermal Food Processing System Using a Series-Connected Bipolar Voltage Multiplier with Multiple Electrodes

2017 ◽  
Author(s):  
Kei Eguchi ◽  
Kanji Abe ◽  
Ryo Ogata ◽  
Ichirou Oota
Keyword(s):  
Experimental Study ◽  
Food Processing ◽  
Processing System ◽  
Voltage Multiplier ◽  
Bipolar Voltage ◽  
Multiple Electrodes ◽  
Thermal Food Processing

scholarly journals Reduction of Inrush Current in a Shockwave Non-Thermal Food Processing System Using an Exponential Clock Pulse Generator

2020 ◽  
Vol 12 (15) ◽  
pp. 6095
Author(s):  
Kei Eguchi ◽  
Farzin Asadi ◽  
Akira Shibata ◽  
Hiroto Abe ◽  
Ichirou Oota
Keyword(s):  
High Voltage ◽  
Stress Reduction ◽  
Food Processing ◽  
Pulse Generator ◽  
Processing System ◽  
Clock Pulse ◽  
Inrush Current ◽  
Inrush Currents ◽  
Clock Pulse Generator ◽  
Thermal Food Processing

Recently, shockwave food processing is drawing much attention as a low-cost non-thermal food process technique. In shockwave non-thermal food processing, underwater shockwaves are generated by a high voltage generator. Therefore, high inrush currents and high voltage stress on circuit components significantly reduce the reliability and life expectancy of the circuit. However, to the best of our knowledge, stress reduction techniques and their experimental verification have not been studied yet in the shockwave non-thermal food processing system. In this paper, we propose a stress reduction technique for the shockwave non-thermal food processing system and investigate the effectiveness of the proposed technique experimentally. To achieve high reliability and life expectancy, a new high voltage multiplier with an exponential clock pulse generator is proposed for the shockwave non-thermal food processing system. By slowing down the rate at which the capacitors charge in the high voltage multiplier, the exponential clock pulse generator significantly reduces the inrush current. Furthermore, to perform shockwave non-thermal food processing continuously at a lower voltage level, we present a new electrode with a reset mechanism for wire electric discharge (WED), where a square-shaped metal wire swings on a hinge in the proposed electrode. The proposed electrode enables not only shockwave generation at a lower voltage level but also continuous non-thermal food processing, because the square-shaped metal wire is not melted in the WED process. To confirm the validity of the proposed techniques, some experiments are performed regarding the laboratory prototype of the shockwave non-thermal food processing system. In the performed experiments, reduction of inrush currents and effective food processing are confirmed.

Parallel-Connected High Voltage Multiplier with Symmetrical Structure

2014 ◽  
Vol 619 ◽  
pp. 173-177 ◽  
Author(s):  
Kei Eguchi ◽  
Sawai Pongswatd ◽  
Shinya Terada ◽  
Ichirou Oota
Keyword(s):  
High Voltage ◽  
Integrated Circuit ◽  
Food Processing ◽  
Voltage Drop ◽  
Response Speed ◽  
Bipolar Structure ◽  
Symmetrical Structure ◽  
Voltage Multiplier ◽  
Thermal Food Processing ◽  
Lower Voltage

A high voltage multiplier is proposed for non-thermal food processing systems utilizing an underwater shockwave. Unlike conventional Cockcroft-Walton Voltage Multiplier (CWVM) providing a DC output from an AC input, the proposed multiplier consists of two switched-capacitor-based DC-DC converters with different polarities. Owing to the symmetrical bipolar structure without magnetic component, the proposed multiplier can achieve faster response speed and lower voltage drop than the conventional CWVM. The theoretical analysis and simulation program with integrated circuit emphasis (SPICE) simulations show the effectiveness of the proposed voltage multiplier.

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

Author response for "A review on novel non‐thermal food processing techniques for mycotoxin reduction"

2020 ◽  
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Tumisi Molelekoa ◽  
Rhulani Makhuvele ◽  
Janet Adeyinka Adebiyi ◽  
Ajibola Bamikole Oyedeji ◽  
...  
Keyword(s):  
Food Processing ◽  
Author Response ◽  
Thermal Food Processing ◽  
Processing Techniques ◽  
Mycotoxin Reduction
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