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Effect of pulsed el...
Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue
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- Chalermchat, Yongyut (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Dejmek, Petr (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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(creator_code:org_t)
- Elsevier BV, 2005
- 2005
- Engelska.
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Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774. ; 71:2, s. 164-169
- Relaterad länk:
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http://dx.doi.org/10...
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Abstract
Ämnesord
Stäng
- The effect of pulsed electric field (PEF) pretreatment on solid-liquid expression from potato tissue was studied on individual parenchyma tissue samples for different PEF intensities, varying relative deformations and deformation rates. The yield increased with relative deformation. The yield at any given relative deformation increased with increased PEF intensity and decreased deformation rates. The compressive force was reduced by a factor of 5 when pressing potatoes pretreated with electric field strength of 0.68 kV/cm and duration of 1 ms, at a relative deformation of 0.5 and a deformation rate of 0.1 mm/min. (c) 2004 Elsevier Ltd. All rights reserved.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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