Selective extraction from carrot slices by pressing and washing enhanced by pulsed electric fields

Grimi, Nabil; Praporscic, Iurie; Lebovka, Nikolaï; Vorobiev, Eugène

doi:10.1016/j.seppur.2007.03.020

Cited by 78 publications

(48 citation statements)

References 28 publications

(32 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The efficiency of PEF treatment was demonstrated for juice expression from alfalfa [48], from apple mash [25,72,93,106], from carrot gratings [52,70,93], from peppers [4], from potatoes [31,73], and from sugar beet [43,61,91,94,108,109].…”

Section: Impact Of Pulsed Electric Field On Juice Expressionmentioning

confidence: 99%

“…PEF treatments of a moderate electric field strength (0.25-1 kV/ cm) coupled with the application of constant pressure (5 bar) and intermediate washing steps, showed that PEF increased the juice yield and°Brix, but the effects were noticeable mainly for larger slices with a small degree of initial damage. Specific energy was comprised between 5 and 10 kJ/kg [52].…”

Section: Carrotsmentioning

confidence: 99%

See 1 more Smart Citation

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

2010

View full text Add to dashboard Cite

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

show abstract

Section: Impact Of Pulsed Electric Field On Juice Expressionmentioning

confidence: 99%

Section: Carrotsmentioning

confidence: 99%

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

2010

View full text Add to dashboard Cite

show abstract

“…[14][15][16] The advantage of PEF treatment is in nonthermal selective extraction of cell components without losing the product quality. [17][18][19] PEF application at 3 kV/cm was shown to be very effective for enhancing extraction of the total phenolic content from grape byproducts. 20 The positive effect of PEF pretreatment of the grape skin at 1.3 and 5-10 kV/cm was recently demonstrated.…”

Section: Introductionmentioning

confidence: 99%

Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape

et al. 2009

Self Cite

View full text Add to dashboard Cite

This work discusses the effects of pulsed electric field (PEF) application on low-pressure mechanical expression (the pressure maximum was 1 bar) and characteristics of juice produced from Chardonnay white grape. The experiments were carried out using a texture analyzer equipped with a PEF-treatment compression chamber operated at moderate electric field strength E=400 V/cm. Two regimes of extraction were compared: expression at constant pressure (0.5 or 1 bar) and expression at progressive pressure increase (from 0 to 1 bar). This last one was chosen for the scale-down modeling of industrial grape pressing process. It was shown that PEF treatment at the electric field E=400 V/cm and the total time of treatment t PEF ≈0.1 s allowed reaching of a high level of cell disintegration, Z≈0.8. The energy consumption of PEF treatment corresponding to this level of disintegration was rather low and equal to W≈15 kJ/kg. The PEF pretreatment resulted in juice yield increase from 67% to 75% (1 h of pressing at constant pressure of 1.0 bar). PEF treatment accelerated development of grape deformation. Decrease of difference between deformations of untreated and PEFtreated samples at high pressure and long-pressing time was observed. Statistical analysis showed no significant effect of PEF treatment on turbidity and content of polyphenols for the constant pressure regime. However, PEF treatment application resulted in elevation of the content of polyphenols (more than 15%) for the progressive pressureincrease regime.

show abstract

“…The practical implementations of PEF-assisted technologies were realised in different ways by application of PEF to the whole samples of agricultural species (Grimi et al, 2010) or mechanically fragmentized material, e.g. sugar beet slices, apple mash (Grimi et al, 2007). The mechanisms of electroporation were better studied for constant operation conditions and simple systems, e.g., biological membranes, suspensions of cells and single pieces of agricultural tissues .…”

Section: Application Of Pulsed Electric Field Processing In Food Indumentioning

confidence: 99%

High Intensity Pulsed Electric Field Procesiing of Foods - A Review

Masthan¹,

Chandra²,

Raju³

et al. 2017

IJERT

View full text Add to dashboard Cite

: -Use of pulsed electric fields (PEFs) for inactivation of microorganisms is one of the more promising nonthermal processing methods. Inactivation of microorganisms exposed to high-voltage PEFs is related to the electromechanical instability of the cell membrane. Electric field strength and treatment time are the two most important factors involved in PEF processing. Encouraging results are reported at the laboratory level, but scaling up to the industrial level escalates the cost of the command charging power supply and of the high-speed electrical switch. In this paper, we critically review the results of earlier experimental studies on PEFs and we suggest the future work that is required in this field. Inactivation tests in viscous foods and in liquid food containing particulates must be conducted. A successful continuous PEF processing system for industrial applications has yet to be designed. The high initial cost of setting up the PEF processing system is the major obstacle confronting those who would encourage the system's industrial application. Innovative developments in high-voltage pulse technology will reduce the cost of pulse generation and will make PEF processing competitive with thermal-processing methods.

show abstract

Selective extraction from carrot slices by pressing and washing enhanced by pulsed electric fields

Cited by 78 publications

References 28 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

Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape

High Intensity Pulsed Electric Field Procesiing of Foods - A Review

Contact Info

Product

Resources

About