| Budget Amount *help |
¥5,600,000 (Direct Cost: ¥5,600,000)
Fiscal Year 1994: ¥2,100,000 (Direct Cost: ¥2,100,000)
Fiscal Year 1993: ¥3,500,000 (Direct Cost: ¥3,500,000)
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| Research Abstract |
The authors investigated an application of a new method for sterilization of liquid foods under normal temperature without any change in their components. As a result the following conclusions were obtained :
(1) Efficiency of the electrical pulse energy for sterilization was greatly improved by a parallel use of external heating under 60C(below the temperature with no damage to protein)[1].
(2) When the sharp edge electrode was used some radical species were formed in the streamer discharge in water and were converted to hydrogen peroxide. Round edge electrode should be used when we intend to apply to the food industry[2]
(3) Selective release of intracellular proteins was possible with varying electrical conditions where different kinds of enzymes were detected with changing pulse voltage[3].
Further work on the present subject that a development of a new design parameter to make impedance matching between pulse source and sterilization chamber will be continued in the future.
[1]Annu.Meet.Chem.Eng.Japan, D-107(1994) ; [2]IEEE Trans.Ind.Appl., in print ; Conf.Rec.-IAS Annu.Meet.(IEEE), pp.1455(1994) ; [3]J.Electrostatics, in print ; Proc. ESA-IEJ Joint symposium on Electrostatics, pp.3(1994) ; Annu.Meet.Seibutsu Kogakukai, No.506(1993) ; Autumn Meet.Chem.Eng., N-114(1994)
[1] Annu.Meet.Chem.Eng.Japan, D-107 (1994) ; [2] IEEE Trans.Ind.Appl., in print ; Conf.Rec.-IAS Annu.Meet. (IEEE), pp.1455 (1994) ; [3] J.Electrostatics, in print ; Proc.ESA-IEJ Joint Symposium on Electrostatics, pp.3 (1994) ; Annu.Meet. Seibutsu Kogakukai, No.506 (1993) ; Autumn Meet.Chem.Eng., N-114 (1994)
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