Effect of pulse width on Pulse Electric Field food treatment

Recent investigations show that pulsed electric field (PEΓ) treatment is an effective process to inactivate microorganisms in order to pasteurize liquid foods. The pulsed electric fields are produced by high voltage, short duration and fast rise-time pulses applied to a chamber with liquid passing through it. There are several parameters affecting the treatment such as voltage level, pulse shape and rise time, pulse duration and the treatment time given the food´s properties. Pulse amplitude and duration are important parameters. Having shorter pulses can lead to a less effective treatment; on the other hand, applying long duration pulses can generate a significant amount of heat, which is not desired. In this paper the effect of pulse duration, voltage level and treatment time using the newly developed solid state generator on temperature rise of alcoholic apple cider as a liquid food, has been investigated.