DocumentCode
3470949
Title
Performance of electrode materials during food processing by pulsed electric fields
Author
Gad, Ahmed ; Jayaram, S. ; Pritzker, Mark
Author_Institution
Electr. & Comput. Eng., Univ. of Waterloo, Waterloo, ON, Canada
fYear
2013
fDate
16-21 June 2013
Firstpage
1
Lastpage
6
Abstract
Physical and electrical contact between liquid food and the metallic electrodes during the pulsed electric field process for microbial inactivation is unavoidable and causes some metallic ions to be released from the electrodes into the processed food. Coating the electrodes with corrosion-resistant materials is introduced to solve this problem. When the electrodes are made of titanium, the concentration of metal released is always below the detection limit.
Keywords
biotechnology; corrosion resistance; electric fields; electrochemical electrodes; food processing industry; food products; corrosion-resistant materials; detection limit; electrical contact; electrode material performance; food processing; metal concentration; metallic electrodes; metallic ions; microbial inactivation; physical contact; pulsed electric field process; Electric fields; Electrodes; Liquids; Steel; Titanium;
fLanguage
English
Publisher
ieee
Conference_Titel
Pulsed Power Conference (PPC), 2013 19th IEEE
Conference_Location
San Francisco, CA
ISSN
2158-4915
Type
conf
DOI
10.1109/PPC.2013.6627701
Filename
6627701
Link To Document