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Extraction of Intercellular Components by Pulsed Electric Fields

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Pulsed Electric Fields Technology for the Food Industry

Part of the book series: Food Engineering Series ((FSES))

Abstract

During the last decades there was observed a growing interest in electric field application for treatment of food and agricultural raw materials. In early studies of Russian researchers the electrical treatment was applied for intensification of the process of juice extraction from fruits and vegetables (Flaumenbaum, 1949), for sugar diffusion from beet (Zagorulko, 1958), and as a promising method of processing vegetable raw materials, meat, and fish (Kogan, 1968; Matov and Reshetko, 1968; Rogov and Gorbatov, 1974). The evident advantages of electrical treatment applications in the food industry are as follows: the method is simple and does not require any complex and expensive equipment; this is an express process and it can be finished within a short period of time; application of the AC electrical fields with industrial parameters is quite possible; the method allows material processing without any food quality deterioration, in particular, as compared with traditional thermal processing methods; the method can be easily applied in a combined mode, as supplementary to any pressing, thermal or microwave treatment, etc.

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Authors and Affiliations

  1. Departement de Génie Chimique, Université de Technologie de Compiègne, Centre de Recherche de Roy-allieu, B.P. 20529-60205, Compiègne Cedex, France

    E. Vorobiev

  2. Institute of Biocolloidal Chemistry named after F.D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv, 03142, Ukraine

    N. I. Lebovka

Authors
  1. E. Vorobiev
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  2. N. I. Lebovka
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Editors and Affiliations

  1. Dpto. Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013, Zaragoza, Spain

    Javier Raso

  2. German Institute of Food Technology, P.O. Box 1165, 49601, Quakenbrueck

    Volker Heinz

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Vorobiev, E., Lebovka, N.I. (2006). Extraction of Intercellular Components by Pulsed Electric Fields. In: Raso, J., Heinz, V. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-31122-7_6

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