| Strong pulsed electric fields, equipment and processing design |
| Paper ID : 1138-NICAME1402 |
| Authors: |
|
behzad bahramian *, nazila mofakham zarifi tabriz university |
| Abstract: |
| Pulsed electric fields is a non-thermal process in which food is exposed to a high-voltage pulsed field. While this method has little effect on the sensory characteristics and nutritional value of food, it is able to destroy various microorganisms with the main microorganism of membrane destruction, and in addition to the issue of preserving food products, due to the increase in cell penetration, as a pre-process, it increases The efficiency of extracting intracellular substances such as fruit juice, sugar, oil and increasing the speed of drying. Also, improving the enzymatic activity of rennet in milk during cheese making is one of its other uses. Also, the increase in consumer demand to obtain higher quality products with minimal loss of nutrients has increased the use of non-thermal methods, including the use of pulsed electric fields. The results of the studies show that the use of pulsed electric fields increases the mass transfer during drying and when used as a pretreatment, It can reduce drying time by approximately 25% and energy consumption by 3 kJ/kg compared to the control samples. In general, the use of pulsed electric fields can be very useful due to the reduction of drying time and energy consumption in the drying process, as well as due to the phenolic compounds and extraction efficiency in oil extraction industries |
| Keywords: |
| Pulsed electric fields, non-thermal methods, drying, preservation of food products |
| Status : Paper Accepted (Poster Presentation) |
