高導電性液体食品のパルス電界殺菌において品質に対する影響が少ない電極の開発

カテゴリ: 論文誌(論文単位)

グループ名: 【A】基礎・材料・共通部門

発行日: 2022/03/01

タイトル(英語): Development of Electrode for Less Affecting the Quality of Highly Conductive Liquid Foods at Pulsed Electric Field Sterilization

著者名: 齋藤　高輝（山形大学大学院理工学研究科電気電子工学専攻），南谷　靖史（山形大学大学院理工学研究科電気電子工学専攻），深田　秀樹（日本薬品開発（株））

著者名(英語): Koki Saito (Electrical Engineering, Graduate School of Science and Engineering, Yamagata University), Yasushi Minamitani (Electrical Engineering, Graduate School of Science and Engineering, Yamagata University), Hideki Fukata (JPD Co., LTD)

キーワード: 青汁，高導電性，パルス電界，電極消耗，回転電極　　green juice，high conductivity，pulsed electric field，electrode dissipation，rotary electrode

要約(英語): Green juice is attracting attention as a health food, but since it is a freshly squeezed juice of young barley leaves, it contains soil-derived bacteria. When heat is applied for sterilization, chlorophyll and enzymes in green juice are inactivated, the color deteriorates, and nutrients decrease. Therefore, we are trying to apply pulsed electric field sterilization, but since green juice has high conductivity, a large amount of conductive current flows between the electrodes, which causes temperature rise due to Joule heat and dissipation of the electrodes. Therefore, we have developed a rotary electrode that suppresses the temperature rise of green juice and electrode dissipation caused by Joule heat.

本誌: 電気学会論文誌A（基礎・材料・共通部門誌） Vol.142 No.3 （2022） 特集：放電・プラズマ・パルスパワー研究の最新動向

本誌掲載ページ: 86-93 p

原稿種別: 論文／日本語

電子版へのリンク: https://www.jstage.jst.go.jp/article/ieejfms/142/3/142_86/_article/-char/ja/