Electrical treatment of apple cossettes for intensifying juice pressing

Bazhal, Maksym; Vorobiev, Eugène

doi:10.1002/1097-0010(20000901)80:11<1668::aid-jsfa692>3.0.co;2-7

Cited by 146 publications

(61 citation statements)

References 7 publications

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“…In addition to thermal effects and electrical breakdown, electroosmosis may also be the reason for moisture flowing inside the cell tissue. Bazhal and Vorobiev [6] have demonstrated that electroosmotic flow was induced in the apple tissue by DC electric field of low voltage, which resulted in significant increase in the juice yield even at ambient temperature.…”

Section: Juice Expression and Extraction Of Solutes Enhanced By Ohmentioning

confidence: 93%

“…Different research groups have studied the influence of PEF treatment on the apple juice expression [6,7,60,72,77,85]. The reported improvement on the juice yield was more or less high, probably, due to different process conditions employed in different studies (degree of particles fragmentation, PEF parameters and compression pressure).…”

Section: Applesmentioning

confidence: 99%

“…On the contrary, when particles are coarse, the percentage of electrically damaged cell membranes increases, but the cell wall structure is less affected. It might be the reason of more transparent and less cloudy apple juices, obtained after the PEF treatment of coarse particles [6,77]. No apparent change in pH value and the total acidity was detected.…”

Section: Applesmentioning

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: Juice Expression and Extraction Of Solutes Enhanced By Ohmentioning

confidence: 93%

Section: Applesmentioning

confidence: 99%

Section: Applesmentioning

confidence: 99%

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Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

2010

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“…However, these technologies have also been shown to be applicable for microstructural modification of plant, fish and meat tissues (De Vito et al 2008;Gudmundsson and Mafsteinsson 2001;Angersbach et al 2000;Wu and Pitts 1999), for intensification of juice yield (Bazhal 2001) and for processing of vegetable raw materials (Papchenko et al 1988). PEF treatment has been shown to enhance certain food processing unit operations such as pressing (Bazhal and Vorobiev 2000), diffusion (Jemai 1997), osmotic dehydration (Rastogi et al 1999) and drying (AdeOmowaye et al 2000). Large portion of work on PEF have been focussed on reducing microbial load in liquid or semisolid foods in order to extend their shelf life and assure their safety.…”

Section: Introductory Remarksmentioning

confidence: 99%

Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices

Ortega‐Rivas

2009

Food Bioprocess Technol

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Pasteurisation of fruit juices is normally carried out by thermal means. Heat treatment is an efficient technology for pasteurisation, but may also cause impairment of nutritive and sensory attributes. High-voltage pulsed electric field (PEF) treatment is a promising nonthermal processing method for pasteurisation of liquid foods. Sensory quality of fruit juices is important for consumers. PEF lends itself to be employed as an alternative to produce fruit juices of high quality and safe for consumption, and yet its practical application has been really limited. This paper reviews research carried out recently about the potential use of PEF to different fruit juices, aimed at employing the technology at industrial scale in order to search for wider commercialisation.

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“…In these works [10,11], textural changes were observed in fruit pulps. Other works [11,12] reported that the major interest in PEF treatment of cellular material is derived from its non-thermal application in inducing cell permeability, while other authors [6] reported that the major advantage of ohmic heating was that the food particulates do not experience a significant temperature gradient from their outside to the inside without the usual heat damage associated with excessive surface heating.…”

Section: Introductionmentioning

confidence: 99%

Influence of voltage and electrode type on the yield and quality of fruit juice extracted by ohmic heating

Onwuka¹,

Ejikeme²

2005

Fruits

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--Introduction. Extraction of juice from fruit is one of the most important ways of producing fruit drinks, but the extraction rate is hindered by natural factors. This has given rise to exploration of better methods such as ohmic heating to enhance juice yield. Materials and methods. Orange (Citrus sinensis), pawpaw (Carica papaya) and tomato (Lycopercium esculentum) were ohmic-heated at 9 V dc and 110 V ac, using different electrode combinations of copper / copper (Cu / Cu) and copper / aluminum (Cu / Al) at time intervals of (5, 10 and 15) min. Juice was pressed out through a muslin cloth, and yield, pH, color and vitamin C content were determined. Structural changes in the electrode were notified, while voltage drops across the system were studied. Results and discussion. There were significant differences in juice yield according to the electrode type, the fruit type and the ohmic heating treatment time. The use of Cu / Cu electrodes at 110 V ac gave the highest juice yield; tomato yielded the highest juice content per fruit, while pawpaw yielded the least. Cu / cu-treated samples gave the worst quality in terms of color and acceptability, with indication of a high electrolysis, which dissolved the electrodes. The pH decreased with the ohmic heating treatment times. The vitamin C content significantly varied with ohmic heating time, electrode type and fruit type, and decreased in pawpaw from (63.3 to 3.91) mg·100 g -1 for Cu / Al electrodes to zero for Cu / Cu electrodes with (10 and 15) min heating. Orange retained more vitamin C irrespective of the treatment. Conclusion. The results showed that enhancement of juice extraction by ohmic heating is feasible. For commercialization of the process, the correct electrodes devoid of electrolysis must be used. Résumé --Introduction. L'extraction de jus de fruit est couramment effectuée pour la production de boissons à base de fruits, mais le taux d'extraction est gêné par certains facteurs naturels. De meilleures méthodes tel que le chauffage ohmique ont donc été cherchées afin d'augmenter les rendements en jus. Matériel et méthodes. Des oranges (Citrus sinensis), papayes (Carica papaya) et tomates (Lycopercium esculentum) ont été traitées par chauffage ohmique à 9 V (courant continu) ou à 110 V (courant alternatif), en utilisant une combinaison de différentes électrodes de cuivre / cuivre (Cu / Cu) ou de cuivre / aluminium (Cu / Al) pendant des temps de (5, 10 et 15) min. Du jus a été extrait au travers d'un tissu de mousseline, et les rendement, pH, couleur et teneur en vitamine C ont été déterminés. Le changement structurel des électrodes a été noté, et les chutes de tension dans le système ont été étudiées. Résultats et discussion. Les rendements en jus ont présenté des différences significatives en fonction du type d'électrode utilisé, du type de fruit et du temps de traitement par chauffage ohmique. L'utilisation des électrodes Cu / Cu à 110 V a donné le meilleur rendement en jus ; la tomate a présenté le meilleur rendement en jus par fruit, alors q...

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Electrical treatment of apple cossettes for intensifying juice pressing

Cited by 146 publications

References 7 publications

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices

Influence of voltage and electrode type on the yield and quality of fruit juice extracted by ohmic heating

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