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Open AccessArticle

Reduction of Inrush Current in a Shockwave Non-Thermal Food Processing System Using an Exponential Clock Pulse Generator

1
Department of Information Electronics, Fukuoka Institute of Technology, Fukuoka 811-0295, Japan
2
Department of Electrical and Electronics Engineering, Maltepe University, 34857 Istanbul, Turkey
3
Department of Information, Communication and Electronic Engineering, National Institute of Technology, Kumamoto College, Kumamoto 861-1102, Japan
*
Author to whom correspondence should be addressed.
Sustainability 2020, 12(15), 6095; https://doi.org/10.3390/su12156095
Received: 29 June 2020 / Revised: 22 July 2020 / Accepted: 27 July 2020 / Published: 29 July 2020
(This article belongs to the Special Issue Recent Development in Non-thermal Food Processing)
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. View Full-Text
Keywords: non-thermal food processing; underwater shockwaves; high voltage multipliers; pulsed wire discharge; clock generators; small inrush currents non-thermal food processing; underwater shockwaves; high voltage multipliers; pulsed wire discharge; clock generators; small inrush currents
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MDPI and ACS Style

Eguchi, K.; Asadi, F.; Shibata, A.; Abe, H.; Oota, I. Reduction of Inrush Current in a Shockwave Non-Thermal Food Processing System Using an Exponential Clock Pulse Generator. Sustainability 2020, 12, 6095. https://doi.org/10.3390/su12156095

AMA Style

Eguchi K, Asadi F, Shibata A, Abe H, Oota I. Reduction of Inrush Current in a Shockwave Non-Thermal Food Processing System Using an Exponential Clock Pulse Generator. Sustainability. 2020; 12(15):6095. https://doi.org/10.3390/su12156095

Chicago/Turabian Style

Eguchi, Kei; Asadi, Farzin; Shibata, Akira; Abe, Hiroto; Oota, Ichirou. 2020. "Reduction of Inrush Current in a Shockwave Non-Thermal Food Processing System Using an Exponential Clock Pulse Generator" Sustainability 12, no. 15: 6095. https://doi.org/10.3390/su12156095

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