PREVENTION OF ELECTROCHEMICAL AND ELECTROPHORETIC EFFECTS IN FOOD TREATMENT SYSTEMS

摘要

Microorganisms are deactivated in a food product (10) using an electrode (16) 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 (16). An electrical field results from the deactivating charge having an electric field strength of at least 5.000 volts/cm. Substantially all of tile residual charge is removed from the first electrode (16) 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.