Improved lifetime of a pulsed electric field (PEF) system-using laser induced surface oxidation

In this research, we explore the possibility and effectiveness of using laser-induced surface oxidation methods to enhance the durability and effectiveness of PEF (Pulsed Electric Field) systems. Despite advantages over thermal pasteurisation, PEF faces challenges like electrode corrosion and biofouling, hindering its adoption. This research introduces laser-induced oxidation to mitigate metal ion release during PEF, directly targeting electrode alteration. Our examination adopts a comprehensive method, integrating Design of Experiments (DoE) parameter sets for PEF trials, morphological analysis, evaluation of metal ion release via Inductively Coupled Plasma Quadrupole Mass Spectrometry (ICP-QMS), waveform capture utilizing a Data Acquisition (DAQ) system, electrochemical assessment via impedance spectroscopy, and examination of oxide layer composition employing X-ray photoelectron spectroscopy. Pulse waveform characteristics shows the intricate relationship between PEF processing parameters with metal ion release, alongside XPS analysis providing insights into surface chemistry. Optimized results show a three-fold reduction in metal ion release post-PEF, with laser-treated samples outperforming untreated stainless steel due to selective surface chemistry alteration, notably an increased Cr/Fe ratio, reducing harmful elements. This study highlights laser-induced oxidation as a practical solution for enhancing PEF electrode performance and reducing metal ion release, addressing key challenges in PEF technology. It advances sustainable food processing, promising extended PEF system lifespan while maintaining efficiency and product quality.