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- 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. 6
- 7. CHIEF TREATMENT CHAMBER 7 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 8 Capacitor Resistance I = Ua/Z
- 9. 9 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
- 10. 10 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
- 13. 13 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) 14
- 15. 15 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
- 16. 16 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
- 17. 17 • 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
- 18. 18 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 19 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
- 20. 20 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
- 21. 21 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
- 22. 22 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
- 23. 23 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.
- 24. 24 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.
- 25. 25 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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