Development of Electrode for Less Affecting the Quality of Highly Conductive Liquid Foods at Pulsed Electric Field Sterilization

Abstract

Green juice is attracting attention as a health food, but since it is a freshly squeezed juice of young barley leaves, it contains soil-derived bacteria. When heat is applied for sterilization, chlorophyll and enzymes in green juice are inactivated, the color deteriorates, and nutrients decrease. Therefore, we are trying to apply pulsed electric field sterilization, but since green juice has high conductivity, a large amount of conductive current flows between the electrodes, which causes temperature rise due to Joule heat and dissipation of the electrodes. Therefore, we have developed a rotary electrode that suppresses the temperature rise of green juice and electrode dissipation caused by Joule heat.