Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications

Abstract

The mass transfer phenomenon occurs in many operations of the food industry with the purpose of obtaining a given substance of interest, removing water from foods, or introducing a given substance into the food matrix. Pretreatments that modify the permeability of the cell membranes, such as grinding, heating, or enzymatic treatment, enhance the mass transfer. However, these techniques may require a significant amount of energy and can cause losses of valuable food compounds. Pulsed electric field (PEF) technology is a nonthermal processing method that causes permeabilization of cell membranes using low energy requirements and minimizing quality deterioration of the food compounds. Many practical applications of PEF for enhancing mass transfer in the food industry have been investigated. The purpose of this chapter is to give an overview of the state of the art of application of PEF for improving mass transfer in the food industry.

Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

“…Thus, the effects and efficiency of PEF on biosuspensions are related to the process parameters and the physicochemical properties of the treated matrix [34,36]. This section will give a brief overview of the main parameters to consider in PEF experiments.…”

“…The intensity of the electric field applied to the material being processed (usually up to 10 kV/cm) is indeed the result of the gap fixed between the electrodes, the delivered voltage, the electrode geometry, and their disposition in the reactor. Besides electric field strength, other process parameters should be controlled, such as the number of pulses, pulse width and waveform, treatment time, and total specific energy (kJ/kg), which is generally below 20 kJ/kg [36].…”

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

“…Mass transfer in a cell is mainly regulated by the intact cytoplasm membrane that acts as a semipermeable barrier to migration of molecules (Puértolas, Luengo, Álvarez, & Raso, 2012). The enhanced permeability of the PEF treated membrane leads to a reduction in the resistance to mass transfer in cells.…”

High Intensity Pulsed Electric Field Procesiing of Foods - A Review

“…Pulsed electric field (PEF) assisted extraction has shown promise as a technology for obtaining valuable compounds from soft vegetal materials .These treatments induce a permeabilization of the cytoplasmatic membranes, facilitating the release of intracellular compounds from the cells. PEF increases the extraction rates and yields of different compounds in which thefood industry is interested (Puertolas et al, 2012). Key advantages of PEF-assisted extraction are that it is a nonthermal treatment that does not affect the quality of the extracted products and the treatments might be able to be applied in continuous flow both at pilot plant and on an industrial scale (Toepfl and Heinz, 2011).…”