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

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Author

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.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2004

Language

English

Pages

11377-11382

Publication/Series

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

Document type

Conference paper

Publisher

Czech Society of Chemical Engineering

Topic

  • Food Engineering

Keywords

  • 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/Other

  • ISBN: 8086059405