New High Voltage Pulse Generators

Pourzaki, Abbas; Mirzaee, Hossein

doi:10.2174/1874476110902010065

Cited by 4 publications

(2 citation statements)

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“…This process consists of applying some pulses in short times (about microsecond times) at the strong electric field intensities on the foodstuff placed between two electrodes at room temperature. PEF with high intensity cause the electrical decomposition of cells and increases their permeability (Pourzaki and Mirzaee, 2009;Schroeder et al, 2009). Some researchers studied the effective parameters of the PEF at the time of extracting oil from sunflower seeds.…”

Section: Introductionmentioning

confidence: 99%

Optimization of producing oil and meal from canola seeds using microwave − pulsed electric field pretreatment

Mohseni

Mirzaei

Moghimi

2020

OCL

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In this study, optimization of the extraction of canola seeds oil was investigated using microwave-pulsed electric field seeds pretreatment (MW-PEF) with different MW times (0 to 200 s) and PEF intensities (0 to 5 kV/cm). The seeds oil was then extracted using screw press with different speeds (11 to 57 rpm). Oil extraction efficiency, refractive index, peroxide and phenolic compounds of oil and meal protein were measured. Tocopherols content of the best sample was also measured. The results showed that the peroxide and phenolic compounds increased at higher time, intensity and speed. An increase in the MW time and PEF intensity at first led to an increase in the oil extraction efficiency and meal protein but then both parameters decreased. The efficiency of oil extraction and protein decreased at higher speeds. The refractive index of all samples was 1.475. Gamma tocopherol was predominate one in canola oil and applying the pretreatment led to an increase in the number of total tocopherols. Treating at 1.28 kV/cm for 140.5 s and 28.71 rpm was chosen as the optimum condition with high desirability (0.744).

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Section: Introductionmentioning

confidence: 99%

Optimization of producing oil and meal from canola seeds using microwave − pulsed electric field pretreatment

Mohseni

Mirzaei

Moghimi

2020

OCL

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“…The PEF process time is very short (about microsecond) and it can be performed at room temperature, which resulted to PEF known as a non-thermal method. The PEF technology prevents undesirable changes in physicochemical properties of the food so it shows advantages in comparison to the heating treatments (Pourzaki & Mirzaee, 2009;Schroederetal., 2009).During PEF treatment, the microorganisms inactivation is achieved via electroporation phenomena (Quass, 1997). Electroporation is related to the effect of PEF on pore formation in the cell membrane.…”

Section: Introductionmentioning

confidence: 99%

Modeling the chemical properties of sesame oil under the influence of pulsed electric field using the artificial neural networks

et al. 2020

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<p>In this study, PEF pretreatment was used to improve the efficiency of screw press method on the properties of extracted sesame seeds oil. Sesame seeds were treated at different PEF intensities (250, 3250 and 6250 Vcm<sup>-1</sup>) and pulse numbers (10, 30 and 50). Then, the oil was extracted using a screw press at 33 rpm. Some physicochemical properties of the obtained oil including oil extraction efficiency, acidity index, determination of total phenolic compounds and activity of the inhibition of the DPPH free radical were evaluated. The results showed that the oil extraction efficiency initially increased at first but it showed reduction during PEF pretreatment at higher intensities. Increase in the applied PEF intensity and pulse number lead to an increase in the acidity and total phenolic compounds. While the oxidative stability of the oil reduced at the more intensive PEF conditions. However, the antioxidant activity was firstly increased and then decreased during PEF pretreatment. In addition, artificial neural network model was used to predict the effect of different PEF pretreatment conditions on the physicochemical properties of the extracted oil. The best model was the feed forward neural network with sigmoid hyperbolic tangent conduction function, Levenberg – Marquardt training function with 5-6-2 topology.</p>

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Joule heating influence on the vitality of fungi in pulsed magnetic fields during magnetic permeabilization

Novickij

Grainys

Švedienė

et al. 2014

J Therm Anal Calorim

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New High Voltage Pulse Generators

Cited by 4 publications

References 0 publications

Optimization of producing oil and meal from canola seeds using microwave − pulsed electric field pretreatment

Optimization of producing oil and meal from canola seeds using microwave − pulsed electric field pretreatment

Modeling the chemical properties of sesame oil under the influence of pulsed electric field using the artificial neural networks

Joule heating influence on the vitality of fungi in pulsed magnetic fields during magnetic permeabilization

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