Design of a non-thermal food processing system utilizing wire discharge of dual electrodes in underwater

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dc.authorid0000-0002-1290-7975en_US
dc.authorid0000-0001-8516-233Xen_US
dc.authorid0000-0002-5928-0807en_US
dc.authorid0000-0002-1451-4980en_US
dc.authorid0000-0002-1647-0053en_US
dc.contributor.authorEguchi, Kei
dc.contributor.authorJaiwanglok, Anurak
dc.contributor.authorJulsereewong, Amphawan
dc.contributor.authorAbe, Hiroto
dc.contributor.authorOota, Ichirou
dc.date.accessioned2024-07-12T20:58:41Z
dc.date.available2024-07-12T20:58:41Z
dc.date.issued2018en_US
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Elektrik-Elektronik Mühendisliği Bölümüen_US
dc.description.abstractTo provide nutritious and fresh processed foods, non-thermal food processing technologies have been developed in recent years. Among others, a non-thermal food processing method utilizing underwater shockwaves has cost-effectiveness. In this method, the design of a high voltage multiplier and its discharging method are key factors for processing target foods effectively. This paper proposes a non-thermal food processing system utilizing wire discharge of dual electrodes in underwater. Unlike conventional non-thermal food processing systems, the proposed system has two pairs of electrodes with thin metal wires. Owing to the electric discharge using thin metal wires, the energy to generate underwater shockwaves can be decreased. For this reason, by only one electric discharge, both sides of the target food are crushed by the proposed technique. The experiments using a laboratory prototype clarified that the proposed method can soften the whole flesh of the target food effectively. Furthermore, by assuming a four-terminal model, an equivalent model of the high voltage multiplier was analyzed theoretically. Concerning the series-connected voltage multiplier, the design conditions were derived to estimate the characteristics such as output voltage and power efficiency.en_US
dc.identifier.citationEguchi, K., Jaiwanglok, Julsereewong, A., Asadi, F. Abe, H. ve Oota, I. (2018). Design of a non-thermal food processing system utilizing wire discharge of dual electrodes in underwater. International Journal of Innovative Computing, Information and Control(ICIC). 14(3), 847-860..en_US
dc.identifier.endpage860en_US
dc.identifier.issn1349-4198
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage847en_US
dc.identifier.urihttp://www.ijicic.org/ijicic-140306.pdf
dc.identifier.urihttps://hdl.handle.net/20.500.12415/3195
dc.identifier.volume14en_US
dc.institutionauthorAsadi, Farzin
dc.language.isoenen_US
dc.publisherInternational Journal of Innovative Computing, Information and Controlen_US
dc.relation.ispartofInternational Journal of Innovative Computing, Information and Controlen_US
dc.relation.isversionof10.24507/ijicic.14.03.847en_US
dc.relation.publicationcategoryUluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanıen_US
dc.rightsCC0 1.0 Universal*
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.snmzKY01651
dc.subjectDischargeen_US
dc.subjectMultiple electrodesen_US
dc.subjectNon-thermal food processingen_US
dc.subjectUnderwater shockwavesen_US
dc.subjectHigh electric dischargeen_US
dc.subjectHigh voltage multipliersen_US
dc.titleDesign of a non-thermal food processing system utilizing wire discharge of dual electrodes in underwateren_US
dc.typeArticle
dspace.entity.typePublication

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