PEF Fluid Treatment Device Laminar Flow Control
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Solution Overview
Problem
Existing pulsed high voltage electric field (PEF) treatment devices for fluid food products lack control over operation effectiveness, particularly when targeting high killing rates or low bacterial counts, often resulting in beverages with reduced quality characteristics such as freshness perception in fruit juices.
Innovation Solution
A device with a ring-shaped treatment zone and specific geometric configurations, including a widening part and flow body, ensures a laminar flow and axial electric field, allowing for better control over fluid flow and treatment conditions, such as cross-sectional area ratios and electrode positioning, to enhance bacterial reduction and taste conservation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional PEF treatment devices are used, then bacterial inactivation is achieved, but control over operation effectiveness is insufficient and beverage quality characteristics are reduced
Solution Approach 1:
The patent applies parameter changes by optimizing the cross-sectional area ratio between treatment zone and inlet (at least 1:1) and controlling flow conditions to achieve laminar flow. These parameter adjustments enable precise control over the electric field exposure of individual cells, improving operational reliability while preserving beverage quality through consistent, controllable treatment conditions
2Productivity
If high voltage pulses are applied to achieve high killing rates, then bacterial reduction is improved, but control precision deteriorates
Solution Approach 1:
The patent implements local quality by ensuring uniform electric field distribution throughout the treatment zone through the optimized cross-sectional area ratio. This creates locally consistent treatment conditions where each fluid element receives a controlled, uniform exposure to the electric field, achieving high bacterial reduction with precise control by making the field quality uniform across the treatment space
3Speed
If turbulent flow occurs in the treatment zone, then processing speed is maintained, but treatment uniformity deteriorates
Solution Approach 1:
The patent applies periodic action through pulsed electric field treatment combined with laminar flow conditions. The periodic high voltage pulses are applied while maintaining steady laminar flow, ensuring that fluid elements pass through the treatment zone in an orderly manner with consistent residence times, achieving both processing efficiency and treatment uniformity through the periodic nature of the electric field application
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The device achieves a significant reduction in bacterial counts while maintaining the quality and freshness of treated products, with improved control over treatment conditions, ensuring a laminar flow that preserves the characteristics of liquid food products better than prior art devices.
Implementation Method 1
A pulsed high voltage electric field (PEF) treatment device for the sterilization and preservation of pumpable food products having at least two electrodes
Implementation Method 2
The insulator is situated between the electrodes and includes an insulator flow chamber positioned between the electrode flow chambers
Implementation Method 3
ensures a laminar flow and axial electric field, allowing for better control over fluid flow and treatment conditions
Data Source
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AI summary
The invention provides a device for applying a pulsed high voltage electric field (PEF) treatment to a (laminar) fluid flow, said device comprising a chamber comprising an inlet with an inlet cross sectional area, an outlet, a treatment zone, and at least a first and a second electrode positioned for providing an axialelectric field in said treatment zone, wherein the cross sectional area of the treatment zone is at least as large as the cross sectional area of the inlet.