I'll be needing this for my study regarding the effectiveness of pulsed electric field in Carabao's whole milk pasteurization while retaining its nutrient content.
Dear Frederick,
welcome,
There are many solutions to your problem of producing high voltage pulses. However, for specific solution one has to define the operational characteristics of pulser:
- The output voltage,
- the output current
- The duration of the pulse
- the repetition rate of the pulses-
- The impedance of the milk to be pulsed and type of electrodes.
When you determine these parameters it will be easier to design a customized pulser for your application.
Best wishes
Normally could be produced by discharging, charged capacitance bank, through adjustable resistance, as done in H.V lab. for impulse test...
How much voltage, how much current, how long a pulse, and what repetition rate? What circuit you require will depend on these.
Simplest/low cost way as Bhupendra said is by charging/discharging capacitor bank on resistor but selecting right component values/ratings and considering parasitic is crucial.
Sir @Abdelhalim Zekry, is it possible to design it in such a way we can get variable parameters
The output voltage, ranging from 20kV to 30kV?
- the output current, I have no Idea
- The duration of the pulse, is this the pulse width? Maybe 1-20us, What's your suggestion?
- the repetition rate of the pulses- is this the frequency? Can you suggest?
I still don't have any idea about the impedance of the milk or the yogurt. I also don't have any decision what will be the electrode material. Can you also suggest?
Or anyone can suggest on this matters? Thank you for all your answers. Greatly appreciated.
Frederick Ole nice to see you. All above answers are really valuable. But as Soheila Hamdad mentioned, its really important to understand the electrical parameters behind PEF technology. There are numerous parameters associated with treatment system. The main electrical parameters that determine PEF treatments are electric field strength, pulse shape and its width, treatment time, pulse frequency, specific energy density and temperature of the treated sample. The strength of these parameters controls the extent of pasteurization while the pulse width and frequency contribute towards the treatment time.
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