Temperature distribution in fluids treated by pulsed electric fields [food preservation]

An approximate analytical model as well as a model using the finite element method are presented for calculation of the temperature distribution in a fluid flowing continuously through a pulsed electric field treatment chamber for preservation. Three parameters in an axisymmetric cofield geometry, with electric field direction coincident with the flow direction, are varied to determine their effect on the maximum temperature. The calculation results are compared with experimental results.