Advanced

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

Chalermchat, Yongyut LU and Dejmek, Petr LU (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:
author
organization
publishing date
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
2007-07-18 13:19:46
date last changed
2017-01-01 06:41:53
@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},
  volume       = {71},
  year         = {2005},
}