Effect of Pulsewidth on Medium Temperature Rise and Microbial Inactivation Under Pulsed Electric Field Food Treatment

In the context of developing pulsed electric field (PEF) food treatment as a potential nonthermal method in producing high-quality food products, knowledge of pulse parameters on temperature rise is important. In this research, a newly developed high-voltage square pulse generator is implemented to study the effect of pulsewidth and pulse frequency on temperature rise, keeping both the applied electric field and energy constant. Real-time temperature changes in the treatment zone during PEF treatment are measured using an infrared camera. In addition, bacterial inactivation tests are carried out to validate the functionality of the pulse generator, under the same PEF treatment conditions.