The challenging demands of pulsed electron beam devices (such as the GESA device) with respect to their pulsed power supply have lead to the development of a new semiconductor-based Marx generator. At a maximum output voltage of 120 kV and 600 A pulse current for a duration of up to 100 µs, step-wise arbitrary output waveforms are desired. A fast rise time of the generator is achieved by using fast switching circuitry, low inductance capacitors and a low inductance stage arrangement. For low jitter triggering of all stages and efficient signal transmission, the generator uses an optical bus system for communication. Due to the inherent dynamic load characteristics of the GESA device, the generator features a fast over-current protection scheme. This work presents selected design aspects of the generator and their validation in a small-scale assembly able of delivering up to 8 kV at 600 A load current.
This study aimed to elucidate changes in volatile, phenolic, and oenological profiles of wines vinified from Pulsed Electric Fields (PEF)-treated and untreated Merlot grapes during bottle storage of up to 150, 90, and 56 days at 4 °C, 25 °C, and 45 °C, respectively, through chemometrics technique. Wines produced from untreated grapes and those PEF-treated at four different processing conditions (electric field strength 33.1 and 41.5 kV/cm and energy inputs between 16.5 and 49.4 kJ/kg) were used for the bottle storage study. Results showed that hydroxycinnamic and hydroxybenzoic acids in all stored wines, regardless vinified from untreated and PEF-treated grapes, increased as a function of time and temperature, while anthocyanins and selected esters (e.g., ethyl butanoate) decreased. Extreme storage temperature, at 45 °C particularly, resulted in a higher amount of linalool-3, 7-oxide in all stored wines. After prolonged storage, all wines produced from grapes PEF-treated with four different processing conditions were shown to favor high retention of phenolics after storage but induced faster reduction of anthocyanins when compared to wines produced from untreated grapes. Moreover, some volatiles in wines vinified using PEF-treated grapes, such as citronellol and 2-phenylethyl acetate, were found to be less susceptible towards degradation during prolonged storage. Production of furans was generally lower in most stored wines, particularly those produced from PEF-treated grapes at higher energy inputs (>47 kJ/kg). Overall, PEF pre-treatment on grapes may improve storage and temperature stability of the obtained wines.
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