Industrial-Scale Treatment of Biological Tissues with Pulsed Electric Fields

Bluhm, H.; Schultheiss, Christoph; Frey, Wolfgang; Gusbeth, Christian; Sack, Martin; Sträßner, R.

doi:10.1007/978-0-387-79374-0_9

Cited by 17 publications

(13 citation statements)

References 9 publications

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“…This technique has wide range of applications (defragmentation of solid materials like concrete, treatment of municipal solid waste, and drilling) [10]. Some publications propose HVED application for inactivation of microorganisms and extraction enhancement [42].…”

Section: Extraction Assisted By High Voltage Electrical Discharges (Hmentioning

confidence: 99%

“…For instance, the pressure exerted by the expanding channel almost always exceeds the tensile strengths of solid inclusions and leads to formation of cracks in the solids. Several hundred to thousand of discharges are sufficient for fragmentation of stones into small pieces of less than 1 mm [10]. Figure 5b presents the scheme of electro-hydraulic disintegration process that can include high amplitude pressure shock waves, cavitation of bubbles and creation of liquid turbulence.…”

Section: Effects Of Hvedmentioning

confidence: 99%

“…The phenomenon is based on electrical breakdown of water [10]. Air bubbles that are initially present in water or form due to local heating are involved into this phenomenon and accelerate the process.…”

Section: Effects Of Hvedmentioning

confidence: 99%

“…To generate such short pulses, different pulse-forming networks are used; their main components include selected voltage power supply, one or several capacitor banks, inductors or/and resistors [4,10]. Pulses of different shape can be generated, including simplest exponential decay pulses and square wave pulses (mono-and bipolar).…”

Section: Principles Of Pef Treatmentmentioning

confidence: 99%

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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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Section: Extraction Assisted By High Voltage Electrical Discharges (Hmentioning

confidence: 99%

Section: Effects Of Hvedmentioning

confidence: 99%

Section: Effects Of Hvedmentioning

confidence: 99%

Section: Principles Of Pef Treatmentmentioning

confidence: 99%

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Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

2010

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“…Thermal effects were also found to contribute to enzyme inactivation during PEF treatment (Jaeger et al 2009;Jaeger et al 2010). The first large-scale industrial applications were carried out for the disintegration of plant raw materials such as sugar beet and fruit mashes (Bluhm and Sack 2009). Industrial equipment is available up to capacities of a single system of 5,000 L/h for PEF processing of liquids for nonthermal pasteurization with total treatment costs of around US$0.6/kg and 50 t/h for cell disintegration applications with related total treatment costs of around 0.5 euro/t (DIL 2011).…”

Section: Research State Of the Artmentioning

confidence: 99%