Moderate Electric Field Treatment of Sugarbeet Tissues

Lebovka, Nikolaï; Shynkaryk, Mykola; Vorobiev, Eugène

doi:10.1016/j.biosystemseng.2006.09.005

Cited by 57 publications

(45 citation statements)

References 20 publications

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“…Its textural and compressive properties after PEF treatment were studied in Lebovka et al [59,60,62] and Grimi et al [39]. For potato tissue, the juice yield increased with the relative deformation; however, at any given relative deformation it increased with increase in PEF intensity and decrease in the deformation rate [17].…”

Section: Other Roots and Tubersmentioning

confidence: 97%

“…Later on, Lebovka et al [62] have estimated variation of Z values of the sugar beet tissue during OH. They have obtained electrical conductivity curves for the intact, maximally damaged and ohmically treated tissues at different temperatures and calculated Z(T) from Eq.…”

Section: Principles Of Oh Treatmentmentioning

confidence: 99%

“…Lebovka et al [62] compared the thermal and cold diffusion kinetics and diffusion coefficients D eff for untreated and PEF-treated (E = 400 V/cm, t CEP = 0.1 s) sugar beet slices (1.5 mm 9 10 mm 9 10 mm). The difference in D eff values of untreated and PEF-pretreated tissue increases significantly for the less heated tissue.…”

Section: Sugar Beetsmentioning

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%

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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: Other Roots and Tubersmentioning

confidence: 97%

Section: Principles Of Oh Treatmentmentioning

confidence: 99%

Section: Sugar Beetsmentioning

confidence: 99%

Section: Sugar Beetsmentioning

confidence: 99%

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Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

2010

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“…Meanwhile, De Oliveira et al 2015 indicated that the extraction yield was improved with the increase in electric field strength. It was also suggested that the enhancement of electric field strength contributed to the plant cell membrane destruction (Lebovka et al 2007). …”

Section: Resultsmentioning

confidence: 98%

Electric-Field-Assisted Extraction of Garlic Polysaccharides via Experimental Transformer Device

Yang

Jin

et al. 2016

Food Bioprocess Technol

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Using the mutual conversion between electric energy and magnetic energy, we designed and built an experimental device based on the o-core transformer structure for extraction of garlic polysaccharides. That is, an acidic solvent acted as the secondary coil conductor under the action of alternating magnetic flux and then induced an electric field in the biochemical medium (the sample and extractant) at 20-60 kHz. The polysaccharide yield improved, in comparison to the conventional heating method, when the excitation voltage applied on the primary coil was increased. Low pH helps to improve the polysaccharide yield due to the enhancement of the ionic conduction resulting from the induced electric field. However, the polysaccharide yield decreases with the increase of partial frequency due to the resulting decrease in the input power of the system. The orthogonal experiments showed that the excitation voltage, frequency, pH, and temperature all significantly affected the polysaccharide yield. The garlic polysaccharide extracted by using the induced electric field method had a DPPH radical scavenging ability and a ferric-reducing power. This novel system is a potential alternative for the extraction of garlic polysaccharides without the use of powered electrodes inserted into solutions, unlike other electric-field-assisted techniques.

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Design of Equipment for Pulsed Electric Field Processing

Galindo¹,

Henriksson²

2012

Handbook of Food Process Design

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Moderate Electric Field Treatment of Sugarbeet Tissues

Cited by 57 publications

References 20 publications

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

Electric-Field-Assisted Extraction of Garlic Polysaccharides via Experimental Transformer Device

Design of Equipment for Pulsed Electric Field Processing

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