A method and device for processing biological cells in objects

Abstract

The invention discloses method and equipment for generating a high-voltage pulse induction current in an object. The equipment at least comprises a DC high-voltage power source capable of generating currents of desired intensity, a pulse shaping network formed by one or more capacitors capable of storing electric energy, at least one charge / discharge switch, and at least one induction coil or at least one group of induction coils. When the pulse shaping network releases high-voltage pulses of specified waveform and wave width, the induction coil group is allowed to generate a change in magnetic induction flux in the pulse form under the action of the high-voltage pulses, a high-intensity induction field in the pulse form is excited and generated by the change of magnetic induction flux in the space close to the induction coil group, a high-intensity induced electromotive force in the pulse form is generated in the inside of the to-be-treated object which is put in the induction field, and a DC high-intensity induced current in the pulse form is generated in a non-contact manner inside the object by the induced electromotive force.

Description

technical field [0001] The invention relates to a method and equipment for generating high-voltage pulse induced current. Background technique [0002] High-voltage (or high-intensity) pulsed electric fields (Pulsed Electric Fields, PEF) have been applied in many fields such as food processing, medical treatment and pollutant treatment. [0003] Taking food processing as an example, high-voltage pulse induction PEF treatment is a new type of non-thermal food sterilization technology, which uses higher electric field strength (10-50kV / cm), shorter pulse width (0-100μs) and High pulse frequency (0-2000Hz) processes liquid and semi-solid food, and can form a continuous sterilization and aseptic filling production line. Its bactericidal principle is to directly interact with the microbial cell membrane through an external electric field, thereby destroying the structure of the cell membrane and forming "electroporation" to inactivate the microorganism. The electroporation phen...

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Problems solved by technology

(5) High-voltage pulse-induced PEF has a greater impact on food carbohydrate components and vitamins

(6) The biggest limitation of high-voltage pulse induction PEF technology is that it can only be used for liquid food (such as milk and juice), the effect of semi-solid food is poor, and solid food is basically unusable

The invention patent (200710008847) relates to a non-thermal fruit and vegetable concentrated juice sterilization and anti-enzyme processing method, that is, the use of high-voltage pulse electric field sterilization technology combined with the freeze concentration process to produce fruit and vegetable concentrated juice. The processing steps are: ① at room temperature, using The fruit and vegetable juice flows through a high-voltage pulsed electric field with an electric field intensity ≥ 10kv / cm, a pulse number ≥ 10, and a pulse width ≥ 2μs and ≤ 100μs for sterilization treatment, and partially passivates the enzymes in the fruit and vegetable juice; ② The treated fruit and vegetable juice Freeze and concentrate at a temperature below 0°C to inhibit the activity of enzymes in fruit and vegetable juices, so that the entire treatment process can be carried out at a lower temperature, so as to achieve sterilization and enzyme inhibition, and solve the problem of juice quality degradation caused by thermal methods

This method uses a low-voltage non-pulsed electric field, and the mechanism by which the electric field interferes with cancer cells is unclear

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