iarjalsIARJALSIARJALS2708-5104https://doi.org/10.47310/iarjals.2022.v03i02.006Manufacturing of a Device Works by Pulsed Electric Fields Non-thermal Technology and use it in Liquid Food ProcessingAliNazarAbdul-GhaffarRafidKhalilAbdul-RezzakCollege of Agriculture - Tikrit University, IraqThe non-thermal pulsed electric field device was manufactured and used in liquid food treatments. The target of the manufacturing of this device is to reduce energy for food processing and maintain food quality. The engineering side was also studied, and the productivity and economic feasibility of the device were assessed. The engineering results of the pulsed electric field device for two levels of electric field intensity (20 and 30) kV/cm T3 and T4 respectively showed that the energy supply was (375.1 and 562.5) joule, and the amount of taken heat was (234.1 and 327.6) joule, respectively. From these results, the performance coefficient for pulsed electric field device when (20) kV/cm reached (0.62) and when (30) kV/cm reached (0.58), The decrease in performance coefficient during the increase of electric field intensity was because of heat energy loss in liquids during processing, and with regard to productivity, it was stable when processing liquid foods at field intensity (20 and 30) kV/cm. The economics of the pulsed electric field device were stable from profits and variable costs, while The results of juice extraction from vegetables by a pulsed electric field device showed that treatment (3) kV/cm for (15) seconds reached the extracted juice (88.7%) was higher than treatment (1) kV/cm for (15) seconds, where the extracted juice reached (84.1%).