Modelling of Solute Aqueous Extraction from Carrots subjected to a Pulsed Electric Field Pre-treatment

El‐Belghiti, Kamal; Vorobiev, Eugène

doi:10.1016/j.biosystemseng.2004.10.009

Cited by 44 publications

(18 citation statements)

References 15 publications

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“…In the case of carrots, tissue preheating (30-50°C) contributed additionally to the effectiveness of PEF treatment, due to tissue softening and changes in the cell membrane fluidity. For instance, preheating at 50°C allowed cell electroporation at low PEF intensity (0.3 kV/cm) and short treatment time (30 pulses) [40,41]. In the case of chicory, treatments at a low electric field intensity (0.4-0.6 kV/cm) and with moderate electric energy consumption (\10 kJ/kg) induced a high level of tissue disintegration even at room temperature.…”

Section: Soluble Mattermentioning

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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Section: Soluble Mattermentioning

confidence: 99%

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

2010

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“…It can be noted that effective electroporation of the red beet tissue at ambient temperature can be attained even at lower electric fields of 400-600 V/cm [89]. The PEF-assisted expression [15,49,77], aqueous extraction [23,24] and their combination [36] were studied for carrots. The material enhancement of the juice yield could be attained even at rather low voltage gradient of 360 V/cm [15].…”

Section: Other Roots and Tubersmentioning

confidence: 99%

“…The PEF application has a large potential as an alternative to conventional thermal technology. Recently, the PEF-assisted pressing and aqueous extraction from sugar beets were intensively studied [14,16,21,23,24,28,45,46,62,93].…”

Section: Sugar Beetsmentioning

confidence: 99%

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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“…The permeabilization of plant cell membrane improves the mass transfer in subsequent processes such as expression, dehydration and rehydration, osmotic dehydration or extraction of plant metabolites (Vorobiev & Lebovka, 2006;Toepfl, Heinz, & Knorr, 2006). The potential of PEF technology has been demonstrated to improve mass transfer while extraction of different compounds such as sugar, coconut milk, juice from apple, carrot, paprika, or red beetroot pigment was performed (Eshtiaghi & Knorr, 2002;Ade-Omowaye, Angersbach, Eshtiaghi, & Knorr, 2001;Bazhal & Vorobiev, 2000;El-belghiti & Vorobiev, 2005;Ade-Omowaye, Rastogi, Angersbach, & Knorr, 2001, Fincan, De Vito, & Dejmek, 2004. Extraction of anthocyanins from grape by-products assisted by PEF has been studied (Corrales, Toepfl, Butz, Knorr, & Tauscher, in press).…”

Section: Introductionmentioning

confidence: 99%

Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

López

Puértolas

Condón

et al. 2008

Innovative Food Science & Emerging Technologies

159

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Modelling of Solute Aqueous Extraction from Carrots subjected to a Pulsed Electric Field Pre-treatment

Cited by 44 publications

References 15 publications

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

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

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

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