15D-34 |
Monitoring aspects of commercial scale pulsed electric field processing systems |
S. K. MIN, Food, Agricultural, & Biological Engineering Dept., The Ohio State Univ., 590 Woody Hayes Dr., Columbus, OH 43210 and Q. H. Zhang, Dept. of Food Science & Technology, The Ohio State Univ., 2015 Fyffe Ct., Columbus, OH 43210. As pulsed electric field (PEF) processing evolves towards commercialization, the need exists to develop a system that will measure, monitor, and record PEF process variables. This monitoring system will fulfill Hazard Analysis and Critical Control Points (HACCP) monitoring requirements and serve as a tool to help optimize PEF processes. The objective was to develop a measurement and data logging system for PEF process variables including chamber inlet and outlet temperatures, flow rate, pressure, voltage waveform, and current waveform which will meet HACCP monitoring requirements. A monitoring system for PEF processing was designed and implemented in a commercial PEF system. Eight platinum resistance temperature devices (RTD) with an accuracy of +/- 0.1% at 0°C were selected to measure the PEF inlet and outlet temperatures. An electromagnetic flow meter with measurement range of 0.025-113 m3/hr and +\- 0.25% accuracy range was selected to measure flow rate. A pressure gauge and transmitter with a range of 0-140 psi was selected for pressure measurement. A high voltage probe with a maximum pulsed voltage of 120 kV and maximum frequency of 20 MHz was selected to measure voltage waveform. A current probe with a 0.01 volt/ampere output and a maximum peak current of 50000 amperes was selected to measure current waveform of each PEF chamber. Voltage and current probes were connected to a high-speed digital oscilloscope board inside of a PC. The PC also logs the RTD input modules and analog input modules for flow and pressure. Software in the PC was configured to monitor, display, and record all measurements. Based on HACCP plan monitoring requirements, the monitoring system provides adequate data acquisition and recording capability. These results indicate that monitoring the listed variables will not be a limiting factor in HACCP plan development and commercial PEF process optimization.
Session 15D, Food Engineering: Processing Technologies
|