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Electrotechnologies for Extraction from Food Plants and Biomaterials pp 83–94Cite as

Moderate Electrothermal Treatments of Cellular Tissues

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Part of the book series: Food Engineering 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.

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Authors and Affiliations

  1. Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 590 Woody Hayes Dr, OH 43210, Columbus

    Suzanne Kulshrestha

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  1. Suzanne Kulshrestha
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  2. Sanjay Sarang
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  3. Laleh Loghavi
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  4. Sudhir Sastry
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Correspondence to Suzanne Kulshrestha .

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Kulshrestha, S., Sarang, S., Loghavi, L., Sastry, S. (2009). Moderate Electrothermal Treatments of Cellular Tissues. In: Electrotechnologies for Extraction from Food Plants and Biomaterials. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-0-387-79374-0_3

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