Pulsed Electric Fields and Temperature Effects on Drying and Rehydration of Red Beetroots

Shynkaryk, Mykola; Lebovka, Nikolaï; Vorobiev, Eugène

doi:10.1080/07373930802046260

Cited by 100 publications

(51 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Gachovska found that pulsed electric field treatment could increase the drying rate of carrots and enhance the quality of dried carrots [6]. Electrically assisted drying would reduce the processing time, operating temperature, and energy consumption [7]. Other papers reported similar results that pulsed electric field pretreated samples could significantly improve the drying rate [8][9].…”

supporting

confidence: 65%

The effect of high voltage pulsed electric field on water molecular

Fan

Bai

Ren

2017

J. Phys.: Conf. Ser.

View full text Add to dashboard Cite

Abstract. In order to study the mechanism of high voltage pulsed electric field pretreatment on the food drying technology. In this paper, water was treated with high pulse electric field (HPEF) in different frequency, and different voltage, then, the viscosity coefficient and the surface tension coefficient of the water were measured. The results showed that indicated that the viscosity coefficient and the surface tension coefficient of the treated water can be decreased, and while HPEF pre-treatment was applied for 22.5kV at a frequency of 50Hz and 70 Hz, the surface tension and the viscosity coefficient of the pre-treatment treatment were reduced 13.1% and 7.5%, respectively. IntroductionFresh fruits and vegetables have a moisture content ranging from 75 to 90%. They are highly heat sensitive and are apt to be highly perishable. Drying is defined as the reduction of moisture from the products and is an efficient and cheap method for the preservation of fruits and vegetables. Hot air drying is one of the most commonly used procedures in dried food with main disadvantages being prolonged duration and high energy consumption. Therefore it is necessary to explore low power consumption processing for hot air drying.Dry pretreatment technology is utilized to treat food through some physical methods before drying it. Pretreatment can not only improve the quality of dried food but also increase drying rate and thus reduce energy consumption. For example, during the process of drying and dehydration for fruits and vegetables, ultrasound pretreatment certain intensity will enhance their drying rate and thus reduce the drying energy consumption [1][2][3].In recent years, a novel pretreatment technique, high voltage pulsed electric field drying pretreatment technology has been developed only recently, Angers Bach et al. showed an increase in permeability of potato tissue by high intensity electrical field pulse treatment, which resulted in improved mass transfer during fluidized bed drying [4]. Ade-Omowaye et al. found that high voltage pulsed electric field pretreatment could increase the cell membrane permeability and improve the drying rate [5]. Gachovska found that pulsed electric field treatment could increase the drying rate of carrots and enhance the quality of dried carrots [6]. Electrically assisted drying would reduce the processing time, operating temperature, and energy consumption [7]. Other papers reported similar results that pulsed electric field pretreated samples could significantly improve the drying rate [8][9].But, it is not a profoundly explored method of drying pretreatment, and, its mechanism has not been accurately determined, therefore, study the mechanisms of high voltage pulsed electric field pretreatment is one of the important theoretical basis for the technology industrialization application use.

show abstract

supporting

confidence: 65%

The effect of high voltage pulsed electric field on water molecular

Fan

Bai

Ren

2017

J. Phys.: Conf. Ser.

View full text Add to dashboard Cite

show abstract

“…However, the tissue structure seems to be less affected by the PEF treatment when compared to the freeze-thawing or heating. This conclusion was later confirmed by the textural studies of sugar beet tissue treated by PEF [89]. The microscopic studies of PEF-treated onion tissue showed the presence of the architecture of intact cells, while damage of membranes was confirmed by free colorant diffusion inside electroporated cells [29].…”

Section: Electrically Induced Damage Of Plant Tissuementioning

confidence: 64%

“…Recently, the acoustically derived disintegration index was also proposed for characterization of PEF-treated tissues [41]. Figure 1 shows the characteristic time s E , which is necessary for half-damage (i.e., Z = 0.5) of the red beet tissue [89]. Inserts show examples of the conductivity disintegration index Z as a function of treatment time t t = nNt i , where t i = 100 ls is the pulse duration, n is the number of pulses, and N is the number of trains.…”

Section: Electrically Induced Damage Of Plant Tissuementioning

confidence: 99%

“…The combination of PEF at 7 kV/cm and pressing at 14 kg/cm 2 was shortening extraction time by 18-fold. 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.…”

Section: Other Roots and Tubersmentioning

confidence: 99%

See 1 more Smart Citation

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

2010

View full text Add to dashboard Cite

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.

show abstract

“…The combination of PEF at 7 kV cm −1 and pressing at 14 kg cm −2 permitted 18-fold shortening of extraction time. 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 −1 [38]. A discussion of the PEF and temperature effects (T = 30-80 ∘ C) on degradation of colorants and the kinetics of their extraction from the red beet was presented in [37].…”

Section: Red Beetsmentioning

confidence: 99%