Applying Pulsed Electric Field to Enhance Plant Tissue Dehydration Process

Wiktor, Artur; Witrowa‐Rajchert, Dorota

doi:10.15193/zntj/2012/81/022-32

Cited by 5 publications

(3 citation statements)

References 18 publications

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“…Among the currently proposed solutions, non-thermal techniques such as ultrasound (US), pulsed electric field (PEF), and high hydrostatic pressures (HHP) are extremely noteworthy for drying of heat-sensitive foods since their application is not connected with a high increase in material temperature. In addition to dehydration, [1][2][3][4][5][6] several examples of the use of these technologies in food processing can be found in the scientific literature. In general, the possible applications of non-thermal technologies ( Fig.…”

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confidence: 99%

Selected Emerging Technologies to Enhance the Drying Process: A Review

et al. 2014

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According to the U.S. Energy Information Association (EIA), world energy consumption will increase by 56% in 2040. Therefore, a lot of effort is being dedicated to maintaining economic development with minor impact on the environment. This can be done altering existing technologies or introducing completely new technologies. Due to the fact that drying can be considered one of the most energyconsuming processes, researchers have focused on ways to save energy while minimally changing the physicochemical properties of food, which shape its quality. Additionally, the increasing growth of consumer expectations and their nutritional knowledge have further stimulated efforts to seek new solutions. Non-thermal technologies such as pulsed electric field (PEF), ultrasound (US), and high hydrostatic pressure (HHP) seem to meet the expectations of both producers and consumers. This article reviews the impact of PEF, US, and HHP on drying kinetics and the quality attributes of dried food. INTRODUCTIONThe increase in food prices and the huge energy expenditures on foodstuff drying are the main reasons for the growing interest in drying process intensification. Conventional dewatering methods are progressively complemented by novel techniques which could give a high-quality product at lower production costs. Among the currently proposed solutions, non-thermal techniques such as ultrasound (US), pulsed electric field (PEF), and high hydrostatic pressures (HHP) are extremely noteworthy for drying of heat-sensitive foods since their application is not connected with a high increase in material temperature. In addition to dehydration, [1][2][3][4][5][6] several examples of the use of these technologies in food processing can be found in the scientific literature. In general, the possible applications of non-thermal technologies ( Fig. 1) are connected with food preservation [7][8][9][10][11] or enhancement of heat and=or mass-based processes. [12][13][14][15][16][17]

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confidence: 99%

Selected Emerging Technologies to Enhance the Drying Process: A Review

et al. 2014

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“…This was most likely due to the significant damage to the structure caused by irreversible electroporation during the PEF treatment. Depending on the applied parameters, PEF treatment can affect both the increase and decrease of enzyme activity [62]. Because of that, it is recommended to use a lower electric field strange, which assures reversible electroporation.…”

Section: Changes In Apple Colormentioning

confidence: 99%

Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices

Trusinska,

Drudi,

Rybak

et al. 2023

Foods

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Vacuum impregnation (VI) stands as a diffusion-driven food processing method that has found recent application within the food industry, particularly for the cold formulation of fortified food products. Pulsed electric field (PEF) treatment can affect the food structure, influencing therefore the mass transfer phenomena during the further processing. Thus, the study aimed at investigating the effect of PEF treatment on selected physicochemical properties of vacuum-impregnated apples. Apple slices were vacuum impregnated with aloe vera juice solution with or PEF treatment at different intensities (125, 212.5 or 300 V/cm). The PEF was applied as a pretreatment—applied before the VI process as well as posttreatment—applied after the VI process. The VI process with aloe vera juice resulted in a sample weight increase of over 24% as well as structural changes, partial cell viability loss and color alteration. In addition, the decrease of bioactive compounds was observed, while antioxidant activity remained at a similar level as in raw material. PEF treatment adversely affected vacuum impregnation efficiency, causing microstructural changes and cell viability loss. Additionally, chemical composition modifications were evident through thermogravimetric analysis (TGA) and Fourier Infrared Spectroscopy (FTIR) analyses. Tissue hardness decreased significantly due to structural damage and caused high leakage from plant tissue, which resulted in hindering saturation with aloe vera juice during the VI process. Additionally, reduced bioactive substance content after PEF treatment was observed and the VI process did not restore apple samples of the bioactive compounds from aloe vera juice.

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“…These processes, for the most part, affect plant cell membranes, causing the effect of the so-called electroporation. This phenomenon is used to accelerate or improve some processing processes [21,22].…”

Section: Introductionmentioning

confidence: 99%

The application of a pulsed electric field to modify the time-temperature characteristics of the birch wood combustion process

Popardowski

2022

J. Phys.: Conf. Ser.

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The aim of the presented research was to determine the influence of the pulsating electric field on the time-temperature characteristics of the combustion heat of birch wood sawdust. Two variants of the electric field were used in the research - with a field strength of 25 kV·cm-1 and 30 kV·cm-1 and in both cases the number of 300 capacitor discharges (pulses). The results were compared to the untreated PEF sample. The parameters selected for the study were the result of previously conducted pilot experiments. As a result of the conducted experiments, it was shown that the pulsating electric field influences the time-temperature characteristics of birch wood. The changes mainly concern the duration of individual process stages and are focused on the main and final period. The decisive factor in changing the properties of sawdust is the intensity of the electric field.

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Applying Pulsed Electric Field to Enhance Plant Tissue Dehydration Process

Cited by 5 publications

References 18 publications

Selected Emerging Technologies to Enhance the Drying Process: A Review

Selected Emerging Technologies to Enhance the Drying Process: A Review

Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices

The application of a pulsed electric field to modify the time-temperature characteristics of the birch wood combustion process

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