The Experts below are selected from a list of 300 Experts worldwide ranked by ideXlab platform
Kei Eguchi - One of the best experts on this subject based on the ideXlab platform.
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Modification of Cockcroft–Walton-Based High-Voltage Multipliers with 220 V and 50 Hz Input for Non-Thermal Food Processing Apparatus
Sustainability, 2020Co-Authors: Anurak Jaiwanglok, Kei Eguchi, Krit Smerpitak, Amphawan JulsereewongAbstract:A design of high-voltage multipliers to generate underwater shockwaves is one of the most important factors for successfully providing Non-Thermal Food Processing in a cost-effective manner. To be capable of fully utilizing the Cockcroft–Walton-based high-voltage multipliers for underwater shockwave generation, this paper presents a topological modification of three interesting design approaches in bipolar structure for 220 V and 50 Hz AC input to generate more than 3.5 kV DC output within short time periods. In addition to Cockcroft–Walton multipliers (CWMs), the first modified scheme employs a positive full-wave rectifier (FWR) and positive voltage multiplier block (VMB), the second modified scheme employs positive/negative half-wave rectifiers (HWRs), and the last modified scheme employs a switched-capacitor AC-AC converter. To comparatively analyze their performances, the digitally controlled operations of the modified realization schemes as well as their electrical characteristic estimation based on a four-terminal equivalent model are described in detail. The effectiveness of three modified circuit configurations and the correctness of the given theoretical analysis are verified through SPICE (Simulation Program with Integrated Circuit Emphasis) simulation results. The formulas achieved from theoretical estimation are particularly useful when designing the proposed high-voltage multipliers (HVMs) because good agreement between the theoretical and simulation results can be achieved.
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Reduction of Inrush Current in a Shockwave Non-Thermal Food Processing System Using an Exponential Clock Pulse Generator
Sustainability, 2020Co-Authors: Kei Eguchi, Farzin Asadi, Akira Shibata, Hiroto Abe, Ichirou OotaAbstract:Recently, shockwave Food Processing is drawing much attention as a low-cost Non-Thermal Food process technique. In shockwave Non-Thermal Food Processing, underwater shockwaves are generated by a high voltage generator. Therefore, high inrush currents and high voltage stress on circuit components significantly reduce the reliability and life expectancy of the circuit. However, to the best of our knowledge, stress reduction techniques and their experimental verification have not been studied yet in the shockwave Non-Thermal Food Processing system. In this paper, we propose a stress reduction technique for the shockwave Non-Thermal Food Processing system and investigate the effectiveness of the proposed technique experimentally. To achieve high reliability and life expectancy, a new high voltage multiplier with an exponential clock pulse generator is proposed for the shockwave Non-Thermal Food Processing system. By slowing down the rate at which the capacitors charge in the high voltage multiplier, the exponential clock pulse generator significantly reduces the inrush current. Furthermore, to perform shockwave Non-Thermal Food Processing continuously at a lower voltage level, we present a new electrode with a reset mechanism for wire electric discharge (WED), where a square-shaped metal wire swings on a hinge in the proposed electrode. The proposed electrode enables not only shockwave generation at a lower voltage level but also continuous Non-Thermal Food Processing, because the square-shaped metal wire is not melted in the WED process. To confirm the validity of the proposed techniques, some experiments are performed regarding the laboratory prototype of the shockwave Non-Thermal Food Processing system. In the performed experiments, reduction of inrush currents and effective Food Processing are confirmed.
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An Efficient Non-Thermal Food Processing System by Underwater Shockwaves Using Two Pairs of Restoration Electrodes
2019 5th International Conference on Engineering Applied Sciences and Technology (ICEAST), 2019Co-Authors: Hiroto Abe, Kei EguchiAbstract:Non-Thermal Food Processing systems using underwater shockwaves can process only a part of the Food at once. In order to process several parts of the Food at once, we propose an efficient Non-Thermal Food Processing system using two pairs of restoration electrodes. The difference between the proposed and conventional systems is the number of electrode pairs, the shape of electrodes, and the use of thin wires. By placing two pairs of electrodes across a target Food, underwater shockwaves destroy the target Food from both sides. Therefore, both sides of the target Food are processed at once. Also, a hole is formed in one electrode and a square-shaped thin wire penetrates through the hole. Further, an insulator is attached to the electrode with the hole. By using the thin wire, the energy for generating the underwater shockwaves can be reduced. Also, the thin wire returns to the original position after discharging process, which makes it possible discharge continuously. In experiments, we processed an apple as the target Food by using the proposed and conventional systems, and compared the results by measuring the flesh firmness of the apple. By using the proposed method, the Processing range of apples can be expanded, and the softness equivalent to the conventional method can be realized.
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Theoretical Analysis of a High Step-up Bipolar Voltage Multiplier
DEStech Transactions on Engineering and Technology Research, 2017Co-Authors: Kanji Abe, Ryo Ogata, Ichirou Oota, Kei EguchiAbstract:In previous studies, we proposed the circuit topology of the high step-up bipolar voltage multiplier using level shift drivers for Non-Thermal Food Processing and demonstrated the proposed voltage multiplier by the experiments. Unlike a common high voltage multiplier, the proposed voltage multiplier can generate a high voltage at high speed with the small number of circuit components owing to its bipolar structure. In this paper, to clarify the detailed characteristics of the proposed voltage multiplier, theoretical analysis using a four-terminal equivalent circuit and simulation program with integrated circuit emphasis (SPICE) simulations are performed. The theoretical analysis shows the power efficiency and the output voltage as a handy theoretical equations. The validity of the theoretical results is confirmed by comparing with simulated results.
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A Bipolar High-Voltage Multiplier Using Switched-Capacitor AC-AC Converters
DEStech Transactions on Engineering and Technology Research, 2017Co-Authors: Kei Eguchi, Kanji Abe, Ichirou OotaAbstract:To provide nutritious and fresh processed Foods at low cost, an underwater shockwave has been utilized for Non-Thermal Food Processing in recent years. In this paper, we propose an efficient high voltage multiplier in order to generate the underwater shockwave. Unlike conventional Cockcroft-Walton voltage multipliers (CWVMs), the proposed multiplier amplifies the input voltage twice by combining a switched-capacitor (SC) ac-ac converter and a bipolar CWVM in series. The proposed multiplier can achieve smaller size than existing multipliers, because the proposed multiplier requires no full-bridge circuits. Furthermore, owing to the series-connected bipolar topology using an SC ac-ac converter, high step-up gain can be realized with a small number of stages. The operation principle and characteristic evaluation are described concerning the proposed multiplier. Simulation program with integrated circuit emphasis (SPICE) simulations demonstrate the feasibility and effectiveness of the proposed multiplier.
Brijesh K. Tiwari - One of the best experts on this subject based on the ideXlab platform.
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principles and recent applications of novel non thermal Processing technologies for the fish industry a review
Critical Reviews in Food Science and Nutrition, 2019Co-Authors: Yiming Zhao, María De Alba, Da-wen Sun, Brijesh K. TiwariAbstract:Thermal treatment is a traditional method for Food Processing, which can kill microorganisms but also lead to physicochemical and sensory quality damage, especially to temperature-sensitive Foods. Nowadays consumers' increasing interest in microbial safety products with premium appearance, flavor, great nutritional value and extended shelf-life has promoted the development of emerging Non-Thermal Food Processing technologies as alternative or substitution to traditional thermal methods. Fish is an important and world-favored Food but has a short shelf-life due to its extremely perishable characteristic, and the microbial spoilage and oxidative process happen rapidly just from the moment of capture, making it dependent heavily on post-harvest preservation. The applications of novel Non-Thermal Food Processing technologies, including high pressure Processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone can extend the shelf-life by microbial inactivation and also keep good sensory quality attributes of fish, which is of high interest for the fish industry. This review presents the principles, developments of emerging Non-Thermal Food Processing technologies, and also their applications in fish industry, with the main focus on microbial inactivation and sensory quality. The promising results showed great potential to keep microbial safety while maintaining organoleptic attributes of fish products. What's more, the strengths and weaknesses of these technologies are also discussed. The combination of different Food Processing technologies or with advanced packaging methods can improve antimicrobial efficacy while not significantly affect other quality properties under optimized treatment.
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Principles and recent applications of novel Non-Thermal Processing technologies for the fish industry—a review
Critical reviews in food science and nutrition, 2018Co-Authors: Yi‐ming Zhao, María De Alba, Da-wen Sun, Brijesh K. TiwariAbstract:Thermal treatment is a traditional method for Food Processing, which can kill microorganisms but also lead to physicochemical and sensory quality damage, especially to temperature-sensitive Foods. Nowadays consumers' increasing interest in microbial safety products with premium appearance, flavor, great nutritional value and extended shelf-life has promoted the development of emerging Non-Thermal Food Processing technologies as alternative or substitution to traditional thermal methods. Fish is an important and world-favored Food but has a short shelf-life due to its extremely perishable characteristic, and the microbial spoilage and oxidative process happen rapidly just from the moment of capture, making it dependent heavily on post-harvest preservation. The applications of novel Non-Thermal Food Processing technologies, including high pressure Processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone can extend the shelf-life by microbial inactivation and also keep good sensory quality attributes of fish, which is of high interest for the fish industry. This review presents the principles, developments of emerging Non-Thermal Food Processing technologies, and also their applications in fish industry, with the main focus on microbial inactivation and sensory quality. The promising results showed great potential to keep microbial safety while maintaining organoleptic attributes of fish products. What's more, the strengths and weaknesses of these technologies are also discussed. The combination of different Food Processing technologies or with advanced packaging methods can improve antimicrobial efficacy while not significantly affect other quality properties under optimized treatment.
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Emerging Food Processing technologies and factors impacting their industrial adoption
Critical reviews in food science and nutrition, 2018Co-Authors: Anushree Priyadarshini, Gaurav Rajauria, Colm P. O'donnell, Brijesh K. TiwariAbstract:Innovative Food Processing technologies have been widely investigated in Food Processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional Foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the Food industry. This review outlines emerging thermal and Non-Thermal Food Processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel Food Processing technologies by the Food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.
Xiaojian Zheng - One of the best experts on this subject based on the ideXlab platform.
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the inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments
Innovative Food Science and Emerging Technologies, 2018Co-Authors: Yongling Wang, Xiaojian ZhengAbstract:Abstract Ultrasound is recognized as a non-conventional Processing technology for Food preservation and quality improvement. Effects of thermal and ultrasound treatment on the inactivation kinetics of polyphenol oxidase (PPO) and peroxidase (POD) in bayberry juice were studied. Whether cooling with ice bath during ultrasound treatment was conducted to separate effects of heat and cavitation effects. In all processes, the inactivation kinetics of PPO and POD followed a first-order model (R 2 = 0.864–0.997).The D T value during thermal inactivation varied from 151.99 to 6.23 min for PPO and the corresponding Z T values and activation energy (E a ) were 13.16 °C and 166.77 kJ/mol, while those parameters of POD were 298.26–7.08 min, 14.25 °C and 153.49 kJ/mol, respectively. The ultrasound (US) inactivation rate constants (k) for PPO ranged from 0.0556 min − 1 to 0.8878 min − 1 with the corresponding D values of 41.44–2.59 min and Z UI values of 312.50 W/cm 2 . However, the k value of PPO during ultrasound with cooling (USC) decreased to 0.0412–0.3268 min − 1 , while the D and Z UI values increased to 55.92–7.05 min and 432.90 W/cm 2 , indicating that the heat brought out during ultrasound treatment significantly enhanced the inactivation kinetics of PPO. The inactivation rates of POD by US treatment were also higher than those by USC at the same ultrasound intensity and time. In addition, the kinetic parameters for POD by US and USC treatment were lower than those of PPO, inferring its more sonication resistant. Industrial relevance Ultrasound is a Non-Thermal Food Processing method for microorganism and enzyme inactivation, as well as quality maintenance. Attractive color is one of the most important quality attribute of bayberry products and strongly affects the consumer acceptance and preference. A key role in color degradation in berry fruit products is attributed to enzymatic browning of phenolic compounds which mainly related to PPO and POD. Therefore, the inactivation of PPO and POD is necessary for better color retention and shelf life increasing. This study would provide technical support for PPO and POD inactivation of ultrasound technique in bayberry juices Processing.
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The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments
Innovative Food Science & Emerging Technologies, 2018Co-Authors: Xiamin Cao, Yongling Wang, Chunfang Cai, Xiaojian ZhengAbstract:Abstract Ultrasound is recognized as a non-conventional Processing technology for Food preservation and quality improvement. Effects of thermal and ultrasound treatment on the inactivation kinetics of polyphenol oxidase (PPO) and peroxidase (POD) in bayberry juice were studied. Whether cooling with ice bath during ultrasound treatment was conducted to separate effects of heat and cavitation effects. In all processes, the inactivation kinetics of PPO and POD followed a first-order model (R 2 = 0.864–0.997).The D T value during thermal inactivation varied from 151.99 to 6.23 min for PPO and the corresponding Z T values and activation energy (E a ) were 13.16 °C and 166.77 kJ/mol, while those parameters of POD were 298.26–7.08 min, 14.25 °C and 153.49 kJ/mol, respectively. The ultrasound (US) inactivation rate constants (k) for PPO ranged from 0.0556 min − 1 to 0.8878 min − 1 with the corresponding D values of 41.44–2.59 min and Z UI values of 312.50 W/cm 2 . However, the k value of PPO during ultrasound with cooling (USC) decreased to 0.0412–0.3268 min − 1 , while the D and Z UI values increased to 55.92–7.05 min and 432.90 W/cm 2 , indicating that the heat brought out during ultrasound treatment significantly enhanced the inactivation kinetics of PPO. The inactivation rates of POD by US treatment were also higher than those by USC at the same ultrasound intensity and time. In addition, the kinetic parameters for POD by US and USC treatment were lower than those of PPO, inferring its more sonication resistant. Industrial relevance Ultrasound is a Non-Thermal Food Processing method for microorganism and enzyme inactivation, as well as quality maintenance. Attractive color is one of the most important quality attribute of bayberry products and strongly affects the consumer acceptance and preference. A key role in color degradation in berry fruit products is attributed to enzymatic browning of phenolic compounds which mainly related to PPO and POD. Therefore, the inactivation of PPO and POD is necessary for better color retention and shelf life increasing. This study would provide technical support for PPO and POD inactivation of ultrasound technique in bayberry juices Processing.
Ichirou Oota - One of the best experts on this subject based on the ideXlab platform.
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Reduction of Inrush Current in a Shockwave Non-Thermal Food Processing System Using an Exponential Clock Pulse Generator
Sustainability, 2020Co-Authors: Kei Eguchi, Farzin Asadi, Akira Shibata, Hiroto Abe, Ichirou OotaAbstract:Recently, shockwave Food Processing is drawing much attention as a low-cost Non-Thermal Food process technique. In shockwave Non-Thermal Food Processing, underwater shockwaves are generated by a high voltage generator. Therefore, high inrush currents and high voltage stress on circuit components significantly reduce the reliability and life expectancy of the circuit. However, to the best of our knowledge, stress reduction techniques and their experimental verification have not been studied yet in the shockwave Non-Thermal Food Processing system. In this paper, we propose a stress reduction technique for the shockwave Non-Thermal Food Processing system and investigate the effectiveness of the proposed technique experimentally. To achieve high reliability and life expectancy, a new high voltage multiplier with an exponential clock pulse generator is proposed for the shockwave Non-Thermal Food Processing system. By slowing down the rate at which the capacitors charge in the high voltage multiplier, the exponential clock pulse generator significantly reduces the inrush current. Furthermore, to perform shockwave Non-Thermal Food Processing continuously at a lower voltage level, we present a new electrode with a reset mechanism for wire electric discharge (WED), where a square-shaped metal wire swings on a hinge in the proposed electrode. The proposed electrode enables not only shockwave generation at a lower voltage level but also continuous Non-Thermal Food Processing, because the square-shaped metal wire is not melted in the WED process. To confirm the validity of the proposed techniques, some experiments are performed regarding the laboratory prototype of the shockwave Non-Thermal Food Processing system. In the performed experiments, reduction of inrush currents and effective Food Processing are confirmed.
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Theoretical Analysis of a High Step-up Bipolar Voltage Multiplier
DEStech Transactions on Engineering and Technology Research, 2017Co-Authors: Kanji Abe, Ryo Ogata, Ichirou Oota, Kei EguchiAbstract:In previous studies, we proposed the circuit topology of the high step-up bipolar voltage multiplier using level shift drivers for Non-Thermal Food Processing and demonstrated the proposed voltage multiplier by the experiments. Unlike a common high voltage multiplier, the proposed voltage multiplier can generate a high voltage at high speed with the small number of circuit components owing to its bipolar structure. In this paper, to clarify the detailed characteristics of the proposed voltage multiplier, theoretical analysis using a four-terminal equivalent circuit and simulation program with integrated circuit emphasis (SPICE) simulations are performed. The theoretical analysis shows the power efficiency and the output voltage as a handy theoretical equations. The validity of the theoretical results is confirmed by comparing with simulated results.
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A Bipolar High-Voltage Multiplier Using Switched-Capacitor AC-AC Converters
DEStech Transactions on Engineering and Technology Research, 2017Co-Authors: Kei Eguchi, Kanji Abe, Ichirou OotaAbstract:To provide nutritious and fresh processed Foods at low cost, an underwater shockwave has been utilized for Non-Thermal Food Processing in recent years. In this paper, we propose an efficient high voltage multiplier in order to generate the underwater shockwave. Unlike conventional Cockcroft-Walton voltage multipliers (CWVMs), the proposed multiplier amplifies the input voltage twice by combining a switched-capacitor (SC) ac-ac converter and a bipolar CWVM in series. The proposed multiplier can achieve smaller size than existing multipliers, because the proposed multiplier requires no full-bridge circuits. Furthermore, owing to the series-connected bipolar topology using an SC ac-ac converter, high step-up gain can be realized with a small number of stages. The operation principle and characteristic evaluation are described concerning the proposed multiplier. Simulation program with integrated circuit emphasis (SPICE) simulations demonstrate the feasibility and effectiveness of the proposed multiplier.
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Experimental Study of a Non-Thermal Food Processing System Using a Series-Connected Bipolar Voltage Multiplier with Multiple Electrodes
The Proceedings of the 5th International Conference on Industrial Application Engineering 2017, 2017Co-Authors: Kei Eguchi, Kanji Abe, Ryo Ogata, Ichirou OotaAbstract:To provide nutritious and fresh processed Foods at low cost, Non-Thermal Food Processing utilizing an underwater shockwave is one of the most promising methods. In the Non-Thermal Food Processing system, a high voltage multiplier is the vital component to generate the underwater shockwave. In this paper, an experimental study is conducted concerning a Non-Thermal Food Processing system using a series-connected bipolar voltage multiplier with multiple electrodes. In the proposed system, a target Food is destroyed from both sides by underwater shockwaves. Therefore, unlike conventional systems, the proposed system can soften the whole flesh of target Foods effectively. Furthermore, owing to the series-connected bipolar topology, the proposed multiplier can achieve not only higher operation speed but also higher step-up gain than conventional multipliers. Therefore, the proposed system can process the target Food at high speed. The feasibility of the proposed system is clarified by experiments.
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Parallel-Connected High Voltage Multiplier with Symmetrical Structure
Applied Mechanics and Materials, 2014Co-Authors: Kei Eguchi, Sawai Pongswatd, Shinya Terada, Ichirou OotaAbstract:A high voltage multiplier is proposed for Non-Thermal Food Processing systems utilizing an underwater shockwave. Unlike conventional Cockcroft-Walton Voltage Multiplier (CWVM) providing a DC output from an AC input, the proposed multiplier consists of two switched-capacitor-based DC-DC converters with different polarities. Owing to the symmetrical bipolar structure without magnetic component, the proposed multiplier can achieve faster response speed and lower voltage drop than the conventional CWVM. The theoretical analysis and simulation program with integrated circuit emphasis (SPICE) simulations show the effectiveness of the proposed voltage multiplier.
Zisheng Luo - One of the best experts on this subject based on the ideXlab platform.
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Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on Food components.
Ultrasonics sonochemistry, 2019Co-Authors: Tarun Belwal, Giancarlo Cravotto, Zisheng LuoAbstract:Abstract Ultrasound is an advanced Non-Thermal Food-Processing technology that has received increasing amounts of interest as an alternative to, or an adjuvant method for, conventional Processing techniques. This review explores the sono-physical and sono-chemical effects of ultrasound on Food Processing as it reviews two typical Food-Processing applications that are predominantly driven by sono-physical effects, namely ultrasound-assisted extraction (UAE) and ultrasound-assisted freezing (UAF), and the components modifications to Food matrices that can be triggered by sono-chemical effects. Efficiency enhancements and quality improvements in products (and extracts) using ultrasound are discussed in terms of mechanism and principles for a range of Food-matrix categories, while efforts to improve existing ultrasound-assist patterns was also seen. Furthermore, the progress of experimental ultrasonic equipments for UAE and UAF as Food-Processing technologies, the core of the development in Food-Processing techniques is considered. Moreover, sono-chemical reactions that are usually overlooked, such as degradation, oxidation and other particular chemical modifications that occur in common Food components under specific conditions, and the influence on bioactivity, which was also affected by Food Processing to varying degrees, are also summarised. Further trends as well as some challenges for, and limitations of, ultrasound technology for Food Processing, with UAE and UAF used as examples herein, are also taken into consideration and possible future recommendations were made.