Single Switch High Gain Converter for Pulsed Electric Field

Most individuals prefer utilizing conventional methods like heating, cooking, freezing, chilling, and blanching for home meal preparation. However, in a broader context, food processing companies integrate these techniques with diverse technical approaches that are seldom utilized by consumers for home processing. Contemporary technologies encompass extrusion, microwave processing, high-pressure vacuum heating, and rapid high-temperature heating, which are less common in household food preparation. These methods prioritize the preservation of food quality in food preservation practices. Consequently, researchers are increasingly intrigued by non-thermal food processing methods as alternatives to conventional thermal techniques. Pulsed electric field (PEF) technology the least heat intensive non-thermal method facilitates lower processes temperatures effective energy utilize and the retention of quality rich food attributes encompassing nutrients with good flavour, color, and taste. Additionally, to facilitate PEF food processing, a pulsed voltage generator is imperative. It is imperative to assess the ripple voltage of each single-switch converter in comparison to others. The ripple voltage disparity between converters is pronounced, with one exhibiting notably higher levels than the other. To address this issue and enhance its applicability for Pulsed Electric Field (PEF) applications, modifications will be applied to a switching inductor. These alterations aim to markedly diminish the ripple voltage, rendering it more appropriate for PEF applications.