Prevention of electrochemical and electrophoretic effects in hig

Details Prevention of electrochemical and electrophoretic effects in hig Prevention of electrochemical and electrophoretic effects in hig

1994-12-08

1995-09-05

Simone, Timothy F.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

99451, 99483, 99DIG14, 426521, A23L 332

Patent

active

054477336

ABSTRACT:
Microorganisms are deactivated in a food product using an electrode placed into electrical contact with the food product. A current signal is applied to the electrode during a specified time period, causing a deactivating charge to build up on the first electrode. An electrical field results from the deactivating charge having an electric field strength of at least 5,000 volts/cm. Substantially all of a residual charge is removed from the first electrode during a discharge period, such that an approximately zero net charge is delivered to the first electrode following the discharge period, thereby reducing electrophoretic side-effects. The current signal causes an electrical double layer at the electrode to charge to a prescribed voltage. One embodiment, the prescribed voltage does not exceed a reaction voltage of a prescribed reacting material species for more than a prescribed threshold period, thereby reducing electrochemical reactions within the food product.

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