The use of arc discharge for liquid foods is unsuitable largely because electrolysis and the formation of highly reactive chemicals occur during the discharge. More recent designs show some promise for this technology, although this should be confirmed by independent researchers. Definition, Description and Applications High voltage arc discharge is a method to pasteurize liquid foods by applying rapid discharge voltages through an electrode gap below the surface of aqueous suspensions of microorganisms. Inactivation of microorganisms and enzymes contained in food products by electrical discharges began in the 1920s with the electropure process for milk. Enzymes are also inactivated by high voltage arc discharges.
Inactivation is attributed to oxidation reactions mediated by free radicals and atomic oxygen.
There is no significant temperature increase during treatment by arc discharge. In this U.S. patent, he tested his electrohydraulic process with E. coli ATCC 11229 suspended in 0.01M phosphate buffer of pH 7.2. The study did not provide microbial test data. E. faecalis and E. coli were less resistant, whereas M. radiodurans and B. subtilis were more resistant to electrohydraulic shock. The high voltage discharge occurred in the lower chamber and was separated from the bacterial suspension in the upper chamber by a rubber diaphragm.