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Enhancement of solid-liquid expression by pulsed electric field pretreatment: Study on potato

In English

Författare

Summary, in English

The effect of pulsed electric field (PEF) pretreatment on solid-liquid expression from potato tissue was studied on individual parenchyma tissue samples for different PEF intensities, varying deformations and deformation rates. The yield increased with deformation. The yield at constant deformation increased with increased PEF intensity and decreased deformation rates. The compressive force was reduced by a factor of up to 5 when pressing PEF-pretreated potatoes at low deformation rate.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2004

Språk

Engelska

Sidor

11377-11382

Publikation/Tidskrift/Serie

CHISA 2004 - 16th International Congress of Chemical and Process Engineering

Dokumenttyp

Konferensbidrag

Förlag

Czech Society of Chemical Engineering

Ämne

  • Food Engineering

Nyckelord

  • PEF
  • Solid-liquid expression
  • Viscoelastic properties
  • Pulsed electric field

Conference name

CHISA 2004 - 16th International Congress of Chemical and Process Engineering

Conference date

2004-08-22 - 2004-08-24

Conference place

Prague, Czech Republic

Status

Published

ISBN/ISSN/Övrigt

  • ISBN: 8086059405