concentrated high intensity electric field technology

1. WEL-COME

2. CONCENTRATED HIGH
INTENSITY ELECTRIC FIELD
TECHNOLOGY
Presented by:-
ANKIT KUMAR
Roll No.-15AG63R23
2
DEPARTMENT OF AGRICULTURAL AND FOOD
ENGINEERING
IIT KHARAGPUR

3. CONTENTS
 Introduction
 Principle of CHIEF
 CHIEF treatments
 Comparison with PEF
 Future of CHIEF
 Conclusion
 References
3

4. • Recently developed non thermal technology.
• Developed by researchers at University of Minnesota
(Ruan et. al. 2008).
• An alternative to current milk pasteurization process.
• Similar microbial inactivation effect as HTST
• No change in colour and flavor.4
INTRODUCTION

5. Principle
 Basic principle of CHIEF generation is
capacitance coupling.
 Principle for microbial inactivation is
Electroporation.
5

6. Capacitance coupling and its use
in CHIEF
 Capacitance Coupling is the transfer of
energy within an electrical network by means
of the capacitance between circuit nodes.
 In CHIEF, liquid flows through high intensity
electric field concentrated within a small
orifice.
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7. CHIEF TREATMENT CHAMBER
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Schematic Diagram of CHIEF treatment chamber
102 & 104= electrodes
106&108 = dielectric
barriers
110= gap between barriers
126= liquid channel
124 = non conducting
block

8. Analogous circuit for CHIEF
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Capacitor
Resistance
I = Ua/Z

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Increasing the voltage across
liquid channel
ADB = Area of dielectric barrier
CDB = Capacitance of dielectric barrier
𝞼 = Conductivity of the fluid
= dielectric constantϵ
DDB = Thickness of dielectric barrier
Xc = Capacitive reactance

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Graph between peak voltage and area ratio in case of
milk used in liquid channel
Ratio of ALC/ADB
Peakvoltage(KV)

11. ELECTROPORATION
 Application of electric field to cell.
 Used for increasing permeability of cell
membrane.
 Reversible electroporation used to introduce
DNA, drugs or chemicals into cell.
 Irreversible Electroporation causes cell
death.
 Cell rupture due to high trans membrane
potential.11

12. Mechanism of electroporation
12
Irreversible Electroporation

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Fig. Pore formation through lipid bilayer
Hydrophilic
head
hydrophobic
tail

14. CHIEF treatments for microbial and
qualitative analysis
 Milk (bacteria)
 Whey beverages (E. coli bacteria)
– Whey
– Whey + orange juice
– Whey + apple juice
 Orange juice (aroma and vitamin C)
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Process parameters of trial experiment
• ELC =10-70 KV/cm
• AC power frequency=60 Hz
• Flow rate of milk= 500-2000 ml/min
• Residence time= 10-400 microseconds
• Feed temperature= 4-10 o
C
• Number of passes = 1-2

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Sample
Tank (milk)
Pump
(1000Kpa)
Temperature
Control
CHIEF
Reactor
ChamberPressure
Regulator
Temperature
control
High Voltage
Power
source
Treated
Sample
Process Flow Diagram of CHIEF
treatment
High pressure cause:-
•High flow rate
•Increases applied voltage
•Prevents bubble formation

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• Milk sample (3 L) measured and placed in a beaker.
• Inoculated with E. coli , Salmonella, and Listeria
monocytogenes, Bacillus cereus spores.
• Inoculated sample transferred to inflow containers.
• Treated milk collected in outflow containers and then
subjected to microbiological testing.
CHIEF treatment for milk

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Bacteria Initial count
(log CFU/ml)
Final count
(log CFU/ml)
Reduction
(log CFU/ml)
E. Coli 8.00 5.25 2.75
Salmonella 8.07 5.14 2.93
L. monocytogenes 7.91 5.16 2.75
Bacillus cereus 3.56 3.38 0.18
Effect of a single-pass CHIEF treatment on viable
count of pathogenic bacteria inoculated into milk

19. Effect of a double-pass CHIEF treatment on
viable count of pathogenic bacteria in milk
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Bacteria Initial count
(log CFU/ml)
Final count
(log CFU/ml)
Reduction
(log CFU/ml)
E. Coli 7.87 3.51 4.36
Salmonella 7.99 2.44 5.55
L monocytogenes (5
strained mixture)
8.18 3.44 4.74

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CHIEF treatment with model whey beverage
Model whey beverage Bacteria Initial
count
(log CFU/ml)
One pass count
(log CFU/ml)
Two pass count
(log CFU/ml)
100% whey 7.6 5 3.2
75% whey + 25%
orange juice
7.4 4.6 2.7
50% whey + 50%
orange juice
7.3 4 2.5
25% whey + 75%
orange juice
7.4 3.8 2.1
75% whey + 25% grape
juice
7.4 4.5 2.3
75% whey + 25% apple
juice
7.5 4.3 2.2

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Quality assessment of CHIEF technology for
orange juice
Treatment and storage
condition
Vitamin C retention (mg/100g)
Before treatment 33.3
0 day after HTST treatment 30.8
0 day after CHIEF treatment 31.4
3 weeks at 4°C after HTST
treatment
1.67
3 weeks at 4°C after CHIEF
treatment
21.5

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Comparison of CHIEF and PEF technology
CHIEF technology PEF technology
Low and medium frequency
AC
High frequency pulsed DC
No Ohmic heating Ohmic heating
Dielectric barrier used No dielectric barrier used
High efficiency Less efficient than CHIEF
No risk of contamination Risk of contamination

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Future of CHIEF technology
• Very little information is available for its use.
• Research needed for its unique treatment chamber
design.
• Efforts should be made in the commercialization of
this technology.
• Scopes for processing of a wide variety of liquid
foods.

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Conclusion
• CHIEF is the most recent technology.
• Advantageous than PEF technology
• Retains sensory and nutritive quality of food
materials.
• Similar destruction of microorganisms as occurs in
HTST pasteurisation.

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References:
RUAN R., DENG S., CHEN L., LIN X. and METZGER L. (2008)
dielectric barrier reactor having concentrated electric field, US
patent application 20080099406. 05/01/2008.
RUAN R,DENG S.,CHEN L.(2008),Concentrated high intensity
electric field (CHIEF) pasteurization of milk.
RUAN R and Matzgar L., Development of stable flavored whey
protein beverages, University of Minnesota, St Paul, MN.
Emerging Dairy Processing Technologies: Opportunities for the
Dairy Industry by Nivedita Datta, Peggy M. Tomasula

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