Applications of electricity and specifically pulsed electric fields in food processing: Historical backgrounds

Sitzmann, Werner; Vorobiev, Eugène; Lebovka, Nikolaï

doi:10.1016/j.ifset.2016.09.021

Cited by 68 publications

(21 citation statements)

References 25 publications

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“…The oil extracted from seeds which are processed by pulsed electric field is rich in herbal cholesterol (phytosterols), antioxidants, tocopherols, and other functional compounds. Through the application of this method, the structure of the product does not change, and the freshness and nutritional value of that food product will be maintained (Sitzmann, Vorobien, & Lebovka, 2016). Pulse electric energy assisted biorefinery of oil crops and residues (Miklavcic, 2017).…”

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confidence: 99%

Optimization of pulsed electric field‐assisted oil extraction from cannabis seeds

Haji‐Moradkhani

Rezaei

Moghimi

2019

J Food Process Engineering

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The purpose of this research was to study the influence of pulsed electric field (PEF) intensity (0, 3, and 6 kV/cm) and the speed of oil extraction screw press (10, 20, and 30 rpm) on the physicochemical properties of cannabis oil. This process is optimized through response surface methodology (RSM). The results indicated that applying PEF intensity up to 3 kV/cm and increase in the rotational speed of press up to 20 rpm, increased the efficiency of oil extraction but it does not have any significant influence on the refractive index, acidity, acidic index, and peroxide. The highest phenolic content (2,036 ppm) was obtained for the sample treated with PEF intensity 3 kV/cm and press speed of 20 rpm. Regarding optimization results, the sample pretreated with PEF intensity of 2.33 KV/cm and press speed of 28.69 rpm was chosen as the best sample, as a result of increased efficiency and more optimized physicochemical properties. Practical applications Regarding increase of demand for new techniques, PEF could be introduced as a new, fast, efficient, and environmentally friendly extraction method. Applying PEF for oil extraction is a way to moderate heat‐assisted processes and to increase sufficiency of cold processes. PEF reduced processing time and made cannabis permeable to release its oil easily, so it should be presented as an effective pretreatment to oil industry.

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mentioning

confidence: 99%

Optimization of pulsed electric field‐assisted oil extraction from cannabis seeds

Haji‐Moradkhani

Rezaei

Moghimi

2019

J Food Process Engineering

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“…The idea of applying PEFs as a treatment was proposed by Doevenspeck after perceiving that Sven Carlson published a study (around 1958) about the effect of electric current on microorganisms using a constant electrical field. A few years later, Doevenspeck patented PEF equipment and described its main advantages, which remain relevant in recent times: reduced effect on food temperature, low energy consumption, mild impact on the characteristic attributes of raw food, low impact on food biological activity, and reduced load of pathogenic microorganisms in treated products …”

Section: Introductionmentioning

confidence: 99%

Pulsed electric field and mild heating for milk processing: a review on recent advances

et al. 2019

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Pulsed electric field (PEF) treatment consists of exposing food to electrical fields between electrodes within a treatment chamber, which can improve the preservation of fresh-like products such as milk. Although several studies support the use of PEF technology to process milk at low temperature, these studies reported microbial reductions of around 3 log 10 cycles and also indicated a limited impact of PEF on some endogenous and microbial enzymes. This scenario indicates that increasing the impact of PEF on both enzymes and microorganisms remains a major challenge for this technology in milk processing. More recently, combining PEF with mild heating (below pasteurization condition) has been explored as an alternative processing technology to enhance the safety and to preserve the quality of fresh milk and milk products. Mild heating with PEF enhanced the safety of milk and derived products (3 log 10 -6 log 10 cycles reduction on microbial load and drastic impact on the activity enzymes related to quality decay). Moreover, with this approach, there was minimal impact on enzymes of technological and safety relevance, proteins, milk fat globules, and nutrients (particularly for vitamins) and improvements in the shelf-life of milk and selected derived products were obtained. Finally, further experiments should consider the use of milk processed by PEF with mild heating on cheese-making. The combined approach of PEF with mild heating to process milk and derived products is very promising. The characteristics of current PEF systems (which is being used at an industrial level in several countries) and their use in the liquid food industry, particularly for milk and some milk products, could advance towards this strategy.

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“…The earliest report on the application of electricity to a biological entity was reported in 1746 by Maimbray (Edinburgh) . The growth stimulation (by 70%) of crops such as potatoes, carrots, and celery was observed as a function of the electrical discharge treatment in 1885 . A recent effort has been made to treat seeds through PEFs .…”

Section: Introductionmentioning

confidence: 99%

“…growth stimulation (by 70%) of crops such as potatoes, carrots, and celery was observed as a function of the electrical discharge treatment in 1885. 12 A recent effort has been made to treat seeds through PEFs. 13 Despite the various approaches already mentioned, to the best of our knowledge there is a limited amount of information in related literature about the application of PEFs to the disinfection of seed surfaces.…”

Section: Introductionmentioning

confidence: 99%

Design and effectiveness of pulsed electric fields towards seed disinfection

et al. 2019

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BACKGROUND Seeds harbor different microorganisms on their surfaces that degrade seed quality, thus causing an economic loss. Even though different approaches are available for the disinfection of seed surfaces, there is a need to develop environmentally friendly and sustainable technologies. A bench‐scale pulsed electric field (PEF) unit was designed to inactivate microflora of eight seeds after which the resultant vigor of the treated seeds was determined. RESULTS Significant reductions were obtained in endogenous natural and inoculated pathogenic (Alternaria brassica and Xanthomonas campestris pv. campestris, Drechslera graminea and Fusarium graminearum) microflora of seeds. The survival ratios of total aerobic mesophilic bacteria and of total mold and yeast decreased significantly for winter wheat and barley, parsley, onion, lettuce, tomato, and garden rocket with the PEF treatments of 240 and 960 J. A significant increase in germination ratio was observed for winter wheat and barley, lettuce, and tomato with 960 J. Germination energy increased for parsley with 240 J and for winter wheat and barley, lettuce, tomato, and garden rocket with 960 J. A better root development and seedling were found for winter barley. CONCLUSION PEFs are a viable option to both disinfect seed surfaces and improve seed vigor. © 2019 Society of Chemical Industry

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Applications of electricity and specifically pulsed electric fields in food processing: Historical backgrounds

Cited by 68 publications

References 25 publications

Optimization of pulsed electric field‐assisted oil extraction from cannabis seeds

Optimization of pulsed electric field‐assisted oil extraction from cannabis seeds

Pulsed electric field and mild heating for milk processing: a review on recent advances

Design and effectiveness of pulsed electric fields towards seed disinfection

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