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Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue

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 relative deformations and deformation rates. The yield increased with relative deformation. The yield at any given relative deformation increased with increased PEF intensity and decreased deformation rates. The compressive force was reduced by a factor of 5 when pressing potatoes pretreated with electric field strength of 0.68 kV/cm and duration of 1 ms, at a relative deformation of 0.5 and a deformation rate of 0.1 mm/min. (c) 2004 Elsevier Ltd. All rights reserved.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2005

Språk

Engelska

Sidor

164-169

Publikation/Tidskrift/Serie

Journal of Food Engineering

Volym

71

Issue

2

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0260-8774