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Moderate Electrothermal Treatments of Cellular Tissues

  • Suzanne Kulshrestha
  • Sanjay Sarang
  • Laleh Loghavi
  • Sudhir Sastry
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

Moderate electrothermal treatments, or moderate electric field (MEF) processing of foods, are operations that typically use field strengths below 1 KV/cm and frequencies below 1 MHz. Heating usually occurs in these applications, but controlled studies have shown enhanced mass transfer effects that are nonthermal in nature. MEF processing has been useful in improving drying, extraction, and fermentation processes. The mechanism for improved drying and extraction appears to be increased permeability of the cell membrane, allowing for ease of transport of materials out of cells. Drying and extraction are improved most from tissue with intact cells, such as raw fruits and vegetables. Low frequencies are most effective for these applications. Several studies have also shown MEF processes to increase the rate of microbial growth during controlled fermentations. However, the mechanism is not understood, and this field of study is currently in its infancy. Research is underway to develop industrial applications of the new technology that have been already been demonstrated in the laboratory, and to investigate new applications.

Keywords

Pulse Electric Field Lactobacillus Acidophilus Bacteriocin Production Ohmic Heating Pulse Electric Field Treatment 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • Suzanne Kulshrestha
    • 1
  • Sanjay Sarang
  • Laleh Loghavi
  • Sudhir Sastry
  1. 1.Department of Food, Agricultural, and Biological EngineeringThe Ohio State UniversityColumbus

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