NDLI: Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

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Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

Content Provider	Springer Nature Link
Author	Vorobiev, Eugene Lebovka, Nikolai
Copyright Year	2010
Abstract	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.
Starting Page	95
Ending Page	108
Page Count	14
File Format	PDF
ISSN	18667910
Journal	Food Engineering Reviews
Volume Number	2
Issue Number	2
e-ISSN	18667929
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-04-18
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Solid food Biosuspension Sugar beet Apple Grape Polyphenols Yeast Pressing Solute extraction Pulsed energy Pulsed electric field (PEF) Ohmic heating High voltage electric discharge Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering

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