Process optimisation of pulsed electric fields pre‐treatment to reduce the sous vide processing time of beef briskets

2018 ◽  
Vol 54 (3) ◽  
pp. 823-834 ◽  
Author(s):  
Amali U. Alahakoon ◽  
Indrawati Oey ◽  
Phil Bremer ◽  
Patrick Silcock
Keyword(s):  
Electric Fields ◽  
Processing Time ◽  
Pulsed Electric Fields ◽  
Process Optimisation ◽  
Sous Vide ◽  
Pre Treatment

Pulsed electric fields pre-treatment of carrot purees to enhance their polyacetylene and sugar contents

2014 ◽  
Vol 23 ◽  
pp. 79-86 ◽  
Author(s):  
I. Aguiló-Aguayo ◽  
M.B. Hossain ◽  
N. Brunton ◽  
J. Lyng ◽  
J. Valverde ◽  
...  
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Pre Treatment

Optimisation of Sous Vide Processing Parameters for Pulsed Electric Fields Treated Beef Briskets

2018 ◽  
Vol 11 (11) ◽  
pp. 2055-2066 ◽  
Author(s):  
A. U. Alahakoon ◽  
I. Oey ◽  
P. Bremer ◽  
P. Silcock
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Processing Parameters ◽  
Sous Vide

scholarly journals Pulsed Electric Fields (PEF) as pre-treatment for freeze-drying of plant tissues

2018 ◽  
Author(s):  
Virginie Boy ◽  
Lubana Al-Sayed ◽  
Emmanuel Madieta ◽  
Emira Mehinagic ◽  
Jean-Louis Lanoisellé
Keyword(s):  
Electric Fields ◽  
Freeze Drying ◽  
Pulsed Electric Fields ◽  
Textural Properties ◽  
Plant Tissues ◽  
Drying Time ◽  
Pre Treatment

The influence of pulsed electric fields (PEF) treatment on freeze-drying for potato and strawberry tissues was investigated. Samples were pre-treated by PEF (  400 V cm-1) for different treatment times. Freeze-drying was carried out at -17°C and 18.4 Pa or 30 Pa for potato and strawberry tissues, respectively. The effects of PEF pre-treatment was compared with intact samples. The drying time was reduced by 35% for potato and 30% for strawberry. The sample rehydration capacity and the electrolytes released during the rehydration were higher for pre-treated samples. Strawberries texture was characterized by the hardness, the cohesiveness and the springiness.Keywords: Pulsed Electric fields; Freeze-drying; Potato; Strawberry; Textural Properties.   

scholarly journals Extraction of Antioxidant Compounds and Pigments from Spirulina (Arthrospira platensis) Assisted by Pulsed Electric Fields and the Binary Mixture of Organic Solvents and Water

2021 ◽  
Vol 11 (16) ◽  
pp. 7629
Author(s):  
Francisco J. Martí-Quijal ◽  
Francesc Ramon-Mascarell ◽  
Noelia Pallarés ◽  
Emilia Ferrer ◽  
Houda Berrada ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Binary Mixture ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Total Phenolic Compounds ◽  
Extraction Technology ◽  
Pre Treatment

The application of pulsed electric fields (PEF) is an innovative extraction technology promoting cell membrane electroporation, thus allowing for an efficient recovery, from an energy point of view, of antioxidant compounds (chlorophylls, carotenoids, total phenolic compounds, etc.) from microalgae. Due to its selectivity and high extraction yield, the effects of PEF pre-treatment (3 kV/cm, 100 kJ/kg) combined with supplementary extraction at different times (5–180 min) and with different solvents (ethanol (EtOH)/H2O, 50:50, v/v; dimethyl sulfoxide (DMSO)/H2O, 50:50, v/v) were evaluated in order to obtain the optimal conditions for the extraction of different antioxidant compounds and pigments. In addition, the results obtained were compared with those of a conventional treatment (without PEF pre-treatment but with constant shaking). After carrying out the different experiments, the best extraction conditions to recover the different compounds were obtained after applying PEF pre-treatment combined with the binary mixture EtOH/H2O, 50:50, v/v, for 60–120 min. PEF extraction was more efficient throughout the study, especially at short extraction times (5–15 min). In this sense, recovery of 55–60%, 85–90%, and 60–70% was obtained for chlorophylls, carotenoids, and total phenolic compounds, respectively, compared to the maximum total extracted amount. These results show that PEF improves the extraction yield of antioxidant bioactive compounds from microalgae and is a promising technology due to its profitability and environmental sustainability.

Sludge pre-treatment with pulsed electric fields

2004 ◽  
Vol 49 (10) ◽  
pp. 123-129 ◽  
Author(s):  
O. Kopplow ◽  
M. Barjenbruch ◽  
V. Heinz
Keyword(s):  
Electric Fields ◽  
Anaerobic Degradation ◽  
Energy Input ◽  
Degradation Rate ◽  
Pulsed Electric Fields ◽  
Cell Content ◽  
Specific Energy Input ◽  
Sludge Treatment ◽  
Pre Treatment ◽  
Micro Organisms

The anaerobic stabilization process depends - among other things - on the bio-availability of organic carbon. Through pre-treatment of the sludge which leads to the destruction of micro-organisms and to the setting-free of cell content substances (disintegration), the carbon can be microbially converted better and faster. Moreover, effects on the digestion are likely. However, only little experience is available in sludge treatment with pulsed electric fields. Laboratory-scale digestion tests have been run to analyse the influence of pulsed electric fields on the properties of sludge, anaerobic degradation, sludge water reload and foaming of digesters. The results will be compared with those of other disintegration methods (high pressure homogeniser, thermal treatment). The effect of pre-treatment on the sludge is shown by the COD release. Degrees of disintegration have been achieved up to 20%. The specific energy input was high. The energy consumption has been decreased by initial improvements (pre-heating to 55¡C). The filament bacteria were partially destroyed. The foam reduction in the digesters was marginal. The anaerobic degradation performance has been improved in every case. The degradation rate of organic matter increased about 9%. Due to the increase of degradation, there is a higher reload of the sludge-water with COD and nitrogen compounds.

scholarly journals Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

2016 ◽  
Vol 38 ◽  
pp. 243-251 ◽  
Author(s):  
M.V. Traffano-Schiffo ◽  
U. Tylewicz ◽  
M. Castro-Giraldez ◽  
P.J. Fito ◽  
L. Ragni ◽  
...  
Keyword(s):  
Mass Transport ◽  
Electric Fields ◽  
Osmotic Dehydration ◽  
Pulsed Electric Fields ◽  
Pre Treatment

scholarly journals Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 443 ◽  
Author(s):  
Mylene Ross Arcena ◽  
Sze Ying Leong ◽  
Martin Hochberg ◽  
Martin Sack ◽  
Georg Mueller ◽  
...  
Keyword(s):  
Electric Fields ◽  
Storage Temperature ◽  
Temperature Stability ◽  
Pulsed Electric Fields ◽  
Prolonged Storage ◽  
Processing Conditions ◽  
Storage Study ◽  
Energy Inputs ◽  
Study Results ◽  
Pre Treatment

This study aimed to elucidate changes in volatile, phenolic, and oenological profiles of wines vinified from Pulsed Electric Fields (PEF)-treated and untreated Merlot grapes during bottle storage of up to 150, 90, and 56 days at 4 °C, 25 °C, and 45 °C, respectively, through chemometrics technique. Wines produced from untreated grapes and those PEF-treated at four different processing conditions (electric field strength 33.1 and 41.5 kV/cm and energy inputs between 16.5 and 49.4 kJ/kg) were used for the bottle storage study. Results showed that hydroxycinnamic and hydroxybenzoic acids in all stored wines, regardless vinified from untreated and PEF-treated grapes, increased as a function of time and temperature, while anthocyanins and selected esters (e.g., ethyl butanoate) decreased. Extreme storage temperature, at 45 °C particularly, resulted in a higher amount of linalool-3, 7-oxide in all stored wines. After prolonged storage, all wines produced from grapes PEF-treated with four different processing conditions were shown to favor high retention of phenolics after storage but induced faster reduction of anthocyanins when compared to wines produced from untreated grapes. Moreover, some volatiles in wines vinified using PEF-treated grapes, such as citronellol and 2-phenylethyl acetate, were found to be less susceptible towards degradation during prolonged storage. Production of furans was generally lower in most stored wines, particularly those produced from PEF-treated grapes at higher energy inputs (>47 kJ/kg). Overall, PEF pre-treatment on grapes may improve storage and temperature stability of the obtained wines.

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