Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue
(2005) In Journal of Food Engineering 71(2). p.164-169- Abstract
- 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.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/152037
- author
- Chalermchat, Yongyut LU and Dejmek, Petr LU
- organization
- publishing date
- 2005
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Journal of Food Engineering
- volume
- 71
- issue
- 2
- pages
- 164 - 169
- publisher
- Elsevier
- external identifiers
-
- wos:000230859600005
- scopus:19944410839
- ISSN
- 0260-8774
- DOI
- 10.1016/j.jfoodeng.2004.10.030
- language
- English
- LU publication?
- yes
- id
- b2bdd504-ba91-4b1f-b6ff-7c39280aa80f (old id 152037)
- date added to LUP
- 2016-04-01 15:33:03
- date last changed
- 2023-10-02 04:38:54
@article{b2bdd504-ba91-4b1f-b6ff-7c39280aa80f, abstract = {{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.}}, author = {{Chalermchat, Yongyut and Dejmek, Petr}}, issn = {{0260-8774}}, language = {{eng}}, number = {{2}}, pages = {{164--169}}, publisher = {{Elsevier}}, series = {{Journal of Food Engineering}}, title = {{Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue}}, url = {{http://dx.doi.org/10.1016/j.jfoodeng.2004.10.030}}, doi = {{10.1016/j.jfoodeng.2004.10.030}}, volume = {{71}}, year = {{2005}}, }