• 식품기술
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• 제24권2호
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• pp.196-205
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• 2011

• 한국환경과학회지
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• 제17권7호
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• pp.817-826
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• 2008

Using high voltage electric fields induced by high voltage AC (10-12 kV/cm, 20 kHz) and pulsed (20-30 kV/cm, 40 Hz) electric field generator as a semipermanent and environment-friendly disinfecting apparatus, the disinfection effect of coliform group in the effluent of sewage plant was investigated. The effects of electric field strength, treatment time, discharge area of a discharge tube, water quality factors (electric conductivity, pH and SS) on its death rate were examined. The death rate of coliform group was increased with increasing electric field strength and treatment time. For AC and pulsed electric field generator, the critical electric field strength was 6 kV/cm and 2 kV/cm, respectively, and the critical treatment time was 5 min and 2 min, respectively, regardless of electric field strength. Comparing the death rate of coliform group by AC and pulsed electric fields used in this study, its death rate was higher for the latter than the former, but did not increase linearly with increasing electric field strength. The results obtained for the effects of discharge area, electric conductivity, pH and SS on the death rate of coliform group using AC electric field (12 kV/cm, 20 kHz) were as follows: its death rate showed the trend to increase linearly with increasing discharge area; for the effect of electric conductivity, its death rate was increased with increasing electric conductivity, regardless of ionic species, increased with increasing cationic valency, but was similar between the same cationic valency; the pH $5{\sim}9$ used in this study did not affect its death rate; its death rate was decreased with increasing SS concentration.

• 한국지반환경공학회 논문집
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• 제12권9호
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• pp.63-69
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• 2011

본 연구에서는 펄스 전기장 처리장치를 이용하여 물, 계면활성제 그리고 휴믹산의 물리화학적 변화 특성을 검토하였다. 펄스 전기장 처리에 따른 물의 구조적 특성변화를 검토한 결과, FT-IR 분석에서 C-N 복합구조와 C=O 구조에서 변화가 일어나는 것으로 나타났으며, NMR 분석에서는 물분자의 운동속도 증가폭이 최소 2.3 Hz에서 9.9 Hz로 나타났다. 각각의 계면활성제를 펄스 전기장 처리 한 결과, 양이온 계면활성제와 음이온 계면활성제의 CMC는 각각 1.3%와 9.2% 낮아지는 것으로 나타났고, UV-vis 값은 증가하는 것으로 나타났다. 그러나 휴믹산은 펄스 전기장 처리를 할 경우 UV-vis 값이 감소하는 것으로 나타났다. 펄스 전기장 처리는 물과 유기화합물의 구조적 특성변화에 직접적인 영향을 미치는 것을 확인할 수 있었다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제4권1호
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• pp.46-50
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• 1999

The application of pulsed electric field was investigated in the crossflow ultrafiltration of BSA (bovine serum albumn) to economize the application time of electric current as well as to avoid inherent problems of long-term application of electric field. During the application of various cyclic patterns of pulsed electric current, the averaged filtration flowrate and the degree of concentration were maintained higher than those obtained in the absence of electric current application. The temperature increase, pH change, and BSA loss by electrodeposition were all negligible during the operation. The averaged filtration flowrate increased as the ON/OFF duration ratio of electric current was higher and as the period of ON/OFF cycle was shorter. The re-establishment of concentration polarization was dependent to the duration of current OFF state and, therefore, a longer duration of OFF state was not favorable in maintaining higher filtration flow rate. Although the averaged filtration flowrate was enhanced as the magnitude of electric current increased, the flowrate enhancement became smaller as the magnitude of current value above which the degree of electrokinetic depolarization is no further improved.

• Journal of Microbiology and Biotechnology
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• 제20권7호
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• pp.1101-1106
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• 2010

Pulsed electric field (PEF) of 1Hz, 1.5 kV, and 1ms increased the activities of catalase and inulinase over the whole range of applied Se concentrations compared with the non-treated cultures. A significant effect of selenium concentration (in the range of 5-14 ${\mu}g/ml$) on both intra- and extracellular enzyme activities was noted. At a Se concentration of 10 ${\mu}g/ml$, the activities of intra- and extracellular inulinases and extracellular catalase in the PEF-treated cultures reached the maximum of 71 U/g d.m., 46 U/g d.m., and approx. 8 U/ml, respectively. The maximum activity of intracellular catalase of approx. 6 U/ml (with and without PEF) was recorded at 5 ${\mu}g$ Se/ml. Further increasing of selenium concentration caused a decrease in the activity of the enzymes.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1358-1364
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• 2009

Electric polarity of working electrode and counter electrode was periodically switched at the intervals of 30 sec. Electric current generated by anodic and cathodic reaction of working electrode was reached to +30 and -12 mA in low intensity pulsed electric field (LIPEF). The yeast growth, ethanol production, and malate consumption in the initial cultivation time were more activated in the LIPEF than the conventional condition (CC). Polyphenol, total phenolic contents (TPC), and total flavonols (TF) were gradually decreased in all cultivation conditions during incubation for 2 weeks but antioxidation activity was not. TF was significantly lower in 3 and 4 V of LIPEF than CC and 2 V of LIPEF; however, the polyphenol, TPC, and antioxidation activity were a little influenced by the LIPEF. After ripening of the winemaking culture for 15 days, polyphenol, TPC, and TF were a little increased but the antioxidation activity was not.

• Food Science and Biotechnology
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• 제16권6호
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• pp.1082-1084
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• 2007

Ultra-high temperature (UHT) processed full fat milk inoculated with Escherichia coli, Pseudomonas fluorescens, and Bacillus stearothermophilus was exposed to 30-60 kV/cm square wave pulsed electric field (PEF) with $1\;{\mu}sec$ pulse width, and $26-210\;{\mu}sec$ treatment time in a continuous PEF treatment system. Eight log reduction was obtained for E. coli and P. fluorescens and 3 logs reduced for B. stearothermophilus under PEF treatment conditions of $210\;{\mu}sec$ treatment time, 60 kV/cm pulse intensity at $50^{\circ}$. There was no significant change in pH and titration acidity of milk after PEF treatment. The electrical energy required to achieve 8 log reduction for E. coli and P. fluorescens was estimated to be about 0.74 kJ/L.

• 전력전자학회:학술대회논문집
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• 전력전자학회 2020년도 전력전자학술대회
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• pp.230-232
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• 2020

식품을 보다 신선하고 오래 보관하기 위하여 처리 및 보존에 관한 여러 방법들이 연구되고 있다. 특히 열에 민감한 유제품 또는 액체 식품들에 대하여 열을 가하지 않는 비열처리 방식의 기술들이 연구되고 있다. 그 중 식품 내 미생물의 활성화와 고유한 속성의 변화를 최소화하는 방법으로 Pulsed Electric Field 방식에 대한 연구가 활발히 진행되고 있다. 하지만 해당방식은 기존의 열처리 방식에 비해 경제적인 면에서 단점을 가지고 있다. 이에 본 논문에서는 기존 Pulsed Electric Filed 방식의 효율을 높이고 비용을 저감할 수 있는 회로를 제안한다. 전압제어 방식의 DC/DC Power stage 부를 전류제어 방식으로 바꾸어 기존 회로의 Charging resistor를 사용하지 않음으로써 전력손실을 줄이고 비용 및 전기요금을 줄이고자 하였다. 본 논문에서는 시뮬레이션을 통해 제안회로를 검증하였다.

• 한국축산식품학회지
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• 제44권1호
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• pp.19-38
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• 2024

Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.

• Asian-Australasian Journal of Animal Sciences
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• 제24권9호
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• pp.1314-1317
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• 2011

To evaluate the effects of pulsed electric field (PEF) application on scalder and chiller water on Campylobacter contamination, four different treatments under three different water conditions including hard scalder water ($55^{\circ}C$), soft scalder water ($45^{\circ}C$) and chiller water, were applied as follows: i) a control treatment with no salt and no electric treatment, ii) a PEF only treatment, iii) a PEF treatment with 0.5% salt water, and iv) a PEF treatment with 1% salt water treatment. The use of PEF in hard scalding water showed an effect of reducing Campylobacter when compared to the control during the 200 s timeframe. With the addition of salt, the intervention caused at least 5.81 log CFU/ml reduction of Campylobacter counts after 200 s of PEF exposure. Similar effects were observed under soft scalding conditions. Campylobacter reductions were evident under chilling conditions with up to 2.00 log for PEF only, 5.77 log for PEF+0.5% salt and 2.69 log for PEF+1% salt treatment in water. Therefore, the current PEF setting for the scalder and chiller water can be successfully used to reduce pathogenic loads of Campylobacter on broiler chicken carcasses, and further research may be necessary to apply it in the poultry processing industry.