Setup of A Continuous Pulsed Electric Field System for Microbial Reduction in Some Liquid Foods


  • Chaiwut Bourneow Najran University
  • Somyod Santimalaib


pulsed electric field, microbial reduction, non-thermal processing, liquid foods


Pulse electric field (PEF) has been used as a non-thermal process in food production. In this study, a PEF system was set up to use for microbial reduction in some liquid foods. The PEF system comprised a stainless steel chamber, a pulse generator and a pivotal system with auxiliary devices. The set up PEF was evaluated for the specific electro-rheological characteristics in four different kinds of the liquid foods. It was found that the set up PEF had the volume of the treatment zone at 18.85 mL, the length of the entrance zone at 40 mm. At the flow rate of 500 ml/min, the hydraulic diameter was 10 mm. There were differences in the rheological properties and conductivity that provided the electrical resistance of 0.318, 0.692, 0.936 and 0.286 Ω for orange juice, durian juice, mangosteen juice and coconut water, respectively. The set up PEF was significantly effective at 20 - 40 KV for microbial reduction in the coconut water, the durian juice and the mangosteen juice, except for orange juice. In addition, two-round use of the PEF was effective to reduce the microbial contamination in the model of durian juice. The results suggested that the set up PEF would be used for the microbial reduction in the fruit juices and two-round of the PEF-treatment cycles may provide for more effective.


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How to Cite

Bourneow, C., & Santimalaib, S. (2015). Setup of A Continuous Pulsed Electric Field System for Microbial Reduction in Some Liquid Foods. Asian Journal of Applied Sciences, 3(1). Retrieved from