Sustainable electroporator for continuous pasteurisation: design and performance evaluation with orange juice

• Main Authors: Arshad, Rai Naveed, Abdul Malek, Zulkurnain, Mohd. Jusoh, Yanti Maslina, Radicetti, Emanuele, Tedeschi, Paola, Mancinelli, Roberto, Lorenzo, Jose M., Muhammad Aadil, Rana
• Format: Article
• Language: English
• Published: MDPI 2022
• Subjects: TK Electrical engineering. Electronics Nuclear engineering
• Online Access: http://eprints.utm.my/104316/1/ZulkurnainAbdulMalek2022_SustainableElectroporatorforContinuousPasteurisation.pdf; http://eprints.utm.my/104316/; http://dx.doi.org/10.3390/su14031896

Electroporation is a simple but effective and sustainable food processing way of treating cell membranes with an electric field. It is employed in a variety of ways in the food industry, rang-ing from shelf-life extension to green extraction. Despite its wide range of applications, electro-porators are out of reach for many labs due to their high development costs, and different electro-porators have been tailored to specific applications. The designing sequence of an electroporator that takes the geometry of a treatment chamber and its electrical resistance into account for the design of a pulse generator has not been addressed in published literature. To meet this demand, this study presents a straightforward way to develop a simple, affordable, and portable electro-porator for liquid food pasteurisation. The proposed electroporator comprises a coaxial treatment chamber with static mixers and a high-voltage Marx bank based on insulated-gate bipolar transis-tors (IGBTs). The generator has a 4.5 kV output voltage and a peak current rating of 1 kA; however, the modular design allows for a wide range of voltage and current ratings. Treated orange juice using thermal pasteurisation (65 °C, 30 min) was also used for comparison. The performance of the electroporator was studied using chemical and microbial tests. A significant log reduction (5.4 CFU.mL−1) was observed in both the PEF-treated samples with sieves. Additionally, the treated juice visual and chemical color analysis showed that the PEF-treated sample extended the shelf-life after 9 days of storage at 4 °C. This research also examines the energy conversion in these two processing steps. This study assists in developing further electroporators for other food applications with different treatment chambers without compromising the product’s quality.