Enhanced expression of juice from soft vegetable tissues by pulsed electric fields: consolidation stages analysis

Lebovka, Nikolaï; Praporscic, Iurie; Vorobiev, Eugène

doi:10.1016/s0260-8774(02)00472-7

Cited by 86 publications

(50 citation statements)

References 13 publications

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“…In the absence of PEF pretreatment, the final juice yield Y after 1 h of pressing was of the order of 64%, which is noticeably higher than it was previously reported for sugar beet, 30 potato, 29 apple, 31 and white grapes (Muscadelle, Sauvignon, and Semillon) 23 . These data probably reflect higher initial water content and softer tissue in the case of Chardonnay grape.…”

Section: Resultscontrasting

confidence: 57%

“…The value of deformation ε reflects rather complex processes related with kinetics of cake consolidation and juice expression from the soft tissue. 29 Increase of pressure from 0.5 to 1 bar in experiments without PEF pretreatment (Figure 3a, dashed lines) evidently results in acceleration of pressing. After 1 h of pressing without PEF treatment, the final deformation ε was approximately 0.6 at 1 bar as compared with ε≈0.48 at 0.5 bar.…”

Section: Resultsmentioning

confidence: 91%

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Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape

et al. 2009

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This work discusses the effects of pulsed electric field (PEF) application on low-pressure mechanical expression (the pressure maximum was 1 bar) and characteristics of juice produced from Chardonnay white grape. The experiments were carried out using a texture analyzer equipped with a PEF-treatment compression chamber operated at moderate electric field strength E=400 V/cm. Two regimes of extraction were compared: expression at constant pressure (0.5 or 1 bar) and expression at progressive pressure increase (from 0 to 1 bar). This last one was chosen for the scale-down modeling of industrial grape pressing process. It was shown that PEF treatment at the electric field E=400 V/cm and the total time of treatment t PEF ≈0.1 s allowed reaching of a high level of cell disintegration, Z≈0.8. The energy consumption of PEF treatment corresponding to this level of disintegration was rather low and equal to W≈15 kJ/kg. The PEF pretreatment resulted in juice yield increase from 67% to 75% (1 h of pressing at constant pressure of 1.0 bar). PEF treatment accelerated development of grape deformation. Decrease of difference between deformations of untreated and PEFtreated samples at high pressure and long-pressing time was observed. Statistical analysis showed no significant effect of PEF treatment on turbidity and content of polyphenols for the constant pressure regime. However, PEF treatment application resulted in elevation of the content of polyphenols (more than 15%) for the progressive pressureincrease regime.

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Section: Resultscontrasting

confidence: 57%

Section: Resultsmentioning

confidence: 91%

Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape

et al. 2009

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“…Furthermore, another study stated that sufficient strength and pulse number not only result in membrane changes but also turgor pressure removal in the texture of carrots, potatoes, and apples. These findings suggest PEF effects on loss of cellular turgor pressure, rupture of cell membranes and estimable influence on the viscoelastic properties of plant tissue (Lebovka et al 2003), which was also proved in another study (Fincan and Dejmek 2003).…”

Section: Texturesupporting

confidence: 72%

Effect of non-thermal hurdles in extending shelf life of cut apples

et al. 2013

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Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90°C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5 kV/cm, 100 pulses, 4 Hz and 600 MPa for 2 min respectively. The blanched samples were soaked in sucrose solution (60°Brix, 60 min) containing ascorbic acid, citric acid, sodium benzoate, and potassium sorbate. The treated samples were packed and pasteurized using either hot water (90°C, 15 min) or HPP (600 MPa, 10 min). These samples were analyzed for physicochemical and microbiological attributes immediately after treatment and after 2 months of cold storage. The combination of different hurdles in all groups completely inhibited microbial growth. However, in terms of color values and texture retention, the apple cuts treated with PEF followed by hot water pasteurization were of a better quality when compared to HPP pasteurized ones (P<0.05).

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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%

“…The efficiency of PEF is even higher when treatment is applied to pre-compressed samples. Since in the uncompressed samples, there is a lot of external air, the efficiency of the PEF application is greatly reduced, and due to the reduction of sample thickness (approximately to half-size), lower voltages are required in the PEF pretreatment case in order to reach the required electric field [73].…”

Section: Other Vegetable Tissuementioning

confidence: 99%

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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Enhanced expression of juice from soft vegetable tissues by pulsed electric fields: consolidation stages analysis

Cited by 86 publications

References 13 publications

Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape

Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape

Effect of non-thermal hurdles in extending shelf life of cut apples

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

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