Improving apple juice expression and quality by pulsed electric field on an industrial scale

Review of Green Food Processing techniques. Preservation, transformation, and extraction

“…Fruit juices (apple, grape…) and vegetable oils (olive) yield is significantly increased when moderate PEF treatments are applied before mechanical expression . The electric treatment does not induce bad flavors or taste in the oil (Abenoza et al, 2013) and can produce less turbid, significantly odorant and high polyphenols content apple juices (Turk, Vorobiev, & Baron, 2012).…”

Pulse Electric Field-Assisted Extraction

“…Recently, Turk and colleagues (Turk 2010;Turk et al 2010b) confirmed their results obtained with French cider apple mash on an industrial scale (flow rate of 4500 kg/h). PEF (E = 650 V/cm and t PEF = 23.2 ms) application permitted a 5.2% increase in juice yield.…”

Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries

“…It can be explained that PEF treatment increases the permeabilization of cell membranes due to the electroporation phenomenon (Kotnik, Kramar, Pucihar, Miklavcic, & Tarek, 2012). Studies on extraction of intracellular compounds from plant tissues treated with PEF have shown that a higher yield of active compounds was obtained after PEF treatment (Jemai & Vorobiev, 2006;Praporscic, Shynkaryk, Lebovka, & Vorobiev, 2007;Schilling et al, 2007;Turk, Vorobiev, & Baron, 2012). PEF treatment has recently shown good results for the enhancement of polyphenols and anthocyanins extraction from grape wastes (Boussetta et al, 2009(Boussetta et al, , 2012Brianceau, Turk, Vitrac, & Vorobiev, 2015;Corrales et al, 2008).…”