The effects of electric field on microorganisms in semi-liquid and liquid edible food substances

The effects of electric field on microorganisms in semi-liquid and liquid edible food substances

This thesis report is submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Electrical and Electronic Engineering, 2015.

Détails bibliographiques
Auteurs principaux: Rahman, Adel Basher, Choudhury, Mohd. Wasim
Autres auteurs: Alam, Ms. Marzia
Format: Thèse
Langue:English
Publié: BRAC University 2015
Sujets:
Electrical and electronic engineering
Electric field
Accès en ligne:http://hdl.handle.net/10361/4321
id 10361-4321
record_format dspace
spelling 10361-43212019-09-30T04:17:29Z The effects of electric field on microorganisms in semi-liquid and liquid edible food substances Rahman, Adel Basher Choudhury, Mohd. Wasim Alam, Ms. Marzia Department of Electrical and Electronic Engineering, BRAC University Electrical and electronic engineering Electric field This thesis report is submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Electrical and Electronic Engineering, 2015. Cataloged from PDF version of thesis report. Includes bibliographical references (page 63-64). Pulsed electric field (PEF) is a new, emerging and a non thermal method of processing of food preservation technique, which uses pulsating electric field for the inactivation of microorganisms. The process causes a minimal effect on food quality characteristics such as smell, taste, color and texture. PEF can be especially used for processing liquid and semi-liquid edible food substances. Studies conducted on the energy requirements have concluded that PEF is an energy efficient process compared to the traditional thermal methods such as pasteurization. In this study the PEF was applied to various edible food items: raw milk, fruit juice, sugarcane extract and tap water. High energy electric field, ranging from 400 V/cm up to 1600 V/cm of frequency 50 Hz was applied and the corresponding microbial colony growth was counted. Here effectiveness of the AC field against the DC field was also compared; the impact of number of pulses applied and effect of thickness of the metal plates on the growth of the microorganisms were studied. The experimental results are encouraging and are supportive of the applied technique. Adel Basher Rahman Mohd. Wasim Choudhury B. Electrical and Electronic Engineering 2015-09-01T06:09:28Z 2015-09-01T06:09:28Z 2015 2015-08 Thesis ID 10321045 ID 10121063 http://hdl.handle.net/10361/4321 en 69 pages application/pdf BRAC University
institution Brac University
collection Institutional Repository
language English
topic Electrical and electronic engineering
Electric field
spellingShingle Electrical and electronic engineering
Electric field
Rahman, Adel Basher
Choudhury, Mohd. Wasim
The effects of electric field on microorganisms in semi-liquid and liquid edible food substances
description This thesis report is submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Electrical and Electronic Engineering, 2015.
author2 Alam, Ms. Marzia
author_facet Alam, Ms. Marzia
Rahman, Adel Basher
Choudhury, Mohd. Wasim
format Thesis
author Rahman, Adel Basher
Choudhury, Mohd. Wasim
author_sort Rahman, Adel Basher
title The effects of electric field on microorganisms in semi-liquid and liquid edible food substances
title_short The effects of electric field on microorganisms in semi-liquid and liquid edible food substances
title_full The effects of electric field on microorganisms in semi-liquid and liquid edible food substances
title_fullStr The effects of electric field on microorganisms in semi-liquid and liquid edible food substances
title_full_unstemmed The effects of electric field on microorganisms in semi-liquid and liquid edible food substances
title_sort effects of electric field on microorganisms in semi-liquid and liquid edible food substances
publisher BRAC University
publishDate 2015
url http://hdl.handle.net/10361/4321
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