Analysis of juice colour and dry matter content during pulsed electric field enhanced expression of soft plant tissues

Praporscic, Iurie; Shynkaryk, Mykola; Lebovka, Nikolaï; Vorobiev, Eugène

doi:10.1016/j.jfoodeng.2006.02.037

Cited by 32 publications

(28 citation statements)

References 30 publications

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“…The efficiency of PEF treatment was demonstrated for juice expression from alfalfa [48], from apple mash [25,72,93,106], from carrot gratings [52,70,93], from peppers [4], from potatoes [31,73], and from sugar beet [43,61,91,94,108,109].…”

Section: Impact Of Pulsed Electric Field On Juice Expressionmentioning

confidence: 99%

“…A first portion of the juice can be associated with the juice exhausted from cells during the cutting of the plant tissue. The second portion, that can instead be associated to juice expressed from the internal pores of sliced particles [93,110,111], is significantly enhanced by PEF due to the permeation of the cell membranes, with this portion being significantly clearer and less cloudy than the PEF-untreated samples [93].…”

Section: Applesmentioning

confidence: 99%

“…Combined pressing and moderate PEF treatment (0.25-0.4 kV/cm) was able to enhance the juice yields from carrots as well as regulate the qualitative characteristics of the juice expressed from the soft plant tissue [93]. PEF treatments of a moderate electric field strength (0.25-1 kV/ cm) coupled with the application of constant pressure (5 bar) and intermediate washing steps, showed that PEF increased the juice yield and°Brix, but the effects were noticeable mainly for larger slices with a small degree of initial damage.…”

Section: Carrotsmentioning

confidence: 99%

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Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

2010

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In the last decades, several non-thermal technologies have been proposed as alternative to the traditional ones to improve the competitiveness of the food industry. The key to success was identified in offering to food industries the opportunity to improve food quality, to introduce new foods in the market, and to optimize the processing procedures while reducing energy costs. Pulsed electric fields (PEF) showed the potential to be one of the most promising novel technologies to reach these objectives.\ud The application of PEF as a pretreatment of permeabilization of vegetable and animal tissue to enhance the efficiency of mass transfer of water or of valuable compounds from biological matrices demonstrated its efficiency in drying, extraction, and diffusion processes. \ud This article reviews the basic mechanisms of electroporation of plant tissues, discusses the methods of detection of electrically\ud induced cell damage, and analyses the influence of process parameters on the efficiency of the treatment.\ud Furthermore, this article focuses on the applications of PEF, its advantages, and energy costs in different fields of food processing, such as juice expression, drying, and extraction, with special emphasis on the relevance of PEF to the winemaking industry

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Section: Impact Of Pulsed Electric Field On Juice Expressionmentioning

confidence: 99%

Section: Applesmentioning

confidence: 99%

Section: Carrotsmentioning

confidence: 99%

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Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

2010

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“…It can be noted that effective electroporation of the red beet tissue at ambient temperature can be attained even at lower electric fields of 400-600 V/cm [89]. The PEF-assisted expression [15,49,77], aqueous extraction [23,24] and their combination [36] were studied for carrots. The material enhancement of the juice yield could be attained even at rather low voltage gradient of 360 V/cm [15].…”

Section: Other Roots and Tubersmentioning

confidence: 99%

“…Juices expressed with PEF treatment were more transparent and less turbid than untreated juices. Moreover, the Brix values instantly increased after PEF application [77]. Grimi et al [36] studied the carrot juice extraction using laboratory filter-press chamber with different combinations of pressing and washing operations.…”

Section: Other Roots and Tubersmentioning

confidence: 99%

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

2010

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The purpose of this article is to review matters dealing with application of electrical pulsed energy (pulsed electric field, pulsed ohmic heating and high voltage electrical discharges) for enhancing the solid-liquid extraction in the food industry. The quality of products (e.g., purity, color, texture, flavor and nutritients) extracted from solid foods (sugar beets, apples, grapes, etc.) and quality of proteins and polysaccharides extracted from biosuspensions (aqueous suspensions of yeast, e.coli cells, etc.) may be degraded by conventional mechanical, thermal or chemical pretreatment. The traditional treatments are restricted by temperature elevation and require high energy consumptions; moreover, chemical methods are based on application of unsafe organic solvents, enzymes and detergents. Physical treatments assisted by electrical pulsed energy are shown to be very remarkable for enhancing the solvent and pressure extraction and dehydration processes and of high interest for the food industry. This article provides an overview of the pulsed energy extraction technologies showing promise for commercial food processing.

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Pulsed-Electric-Fields-Induced Effects in Plant Tissues: Fundamental Aspects and Perspectives of Applications

Vorobiev

Lebovka²

2008

Food Engineering Series

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Analysis of juice colour and dry matter content during pulsed electric field enhanced expression of soft plant tissues

Cited by 32 publications

References 30 publications

Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

Pulsed-Electric-Fields-Induced Effects in Plant Tissues: Fundamental Aspects and Perspectives of Applications

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