Microbial Inactivation Under Pulsed Electric Field For Food Treatment Using AI

Food has been processed thermally or non- thermally. Recently, pulsed electric fields (PEF) have been suggested as a potential technique for inactivating microorganisms in food. The purpose of the current study was to develop and construct a PSPICE simulation to investigate the effect of final stage inductance on output waveform overshoot. A sterile food processing room has been developed. The estimated electric field was calculated using the ANSYS programme in the food chamber. The milk sample is exposed to high voltage rectangular pulses of 1.8 s and 15.2 kV in duration and magnitude. There was a 69% reduction in the number of bacteria.