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Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Electric Field, Ohmic Heating, and High-Voltage Electrical Discharge)

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Advances in Food Process Engineering Research and Applications

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

Abstract

Recent applications of electrical pulsed energy (EPE) in extraction techniques are reviewed. The possibility of using EPE methods as supplementary tools for enhancing osmotic, pressure, and other commonly accepted techniques of extraction, as well as the food safety aspects of EPE methods and prospects for future commercialization of EPE applications, is also discussed.

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Acknowledgments

The authors thank Dr. N. S. Pivovarova for her help with the manuscript preparation.

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Authors and Affiliations

  1. Département de Génie Chimique, Université de Technologie de Compiègne, Centre de Recherche de Royallieu, Compiègne, France

    Eugène Vorobiev

  2. F. D. Ovcharenko Institute of Biocolloidal Chemistry, National Academy of Sciences of Ukraine, Kyiv, Ukraine

    Nikolai Lebovka

Authors
  1. Eugène Vorobiev
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  2. Nikolai Lebovka
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Corresponding author

Correspondence to Eugène Vorobiev .

Editor information

Editors and Affiliations

  1. Agricultural University of Athens Dept. Food Science & Technology, Athens, Greece

    Stavros Yanniotis

  2. School of Chemical Engineering Laboratory of Food Chemistry and Technol, National Technical University of Athens Division IV-Product and Process Developm, Athens, Greece

    Petros Taoukis

  3. Department of Food Science and Technolog, Agricultural University of Athens, Athens, Greece

    Nikolaos G. Stoforos

  4. Department of Nutrition and Dietetics, Harokopion University, Kallithea, Athens, Greece

    Vaios T. Karathanos

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Vorobiev, E., Lebovka, N. (2013). Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Electric Field, Ohmic Heating, and High-Voltage Electrical Discharge). In: Yanniotis, S., Taoukis, P., Stoforos, N., Karathanos, V. (eds) Advances in Food Process Engineering Research and Applications. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7906-2_19

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