Abdelkader CHAKER, Yassine BELLEBNA, Hamza BERMMAKI, Abdelkader SEMMAK, Amar TILMATINE

Study and analysis of new pulsed electric eld treatment chamber con gurations for food extraction

In all treatment chamber (TC) models used in industry and in research laboratories, the product to be treated is placed in one volume unit delimited between two electrodes energized by a pulsed voltage and the electric eld lines are monoaxial and perpendicular to the electrodes. The objective of this paper is to perform an experimental analysis, based on the pulsed electric eld-treated beet juice extraction efficiency, of two TC new con gurations. The rst model is constituted of one, two, or three parallel PEF units comprising several alternate ground-HV electrodes. The treatment chambers made of Plexiglas have a square parallelepipedic shape, in which are placed two (TC 1 ) , three (TC 2 ) , or ve (TC 3 ) vertical and parallel stainless steel electrodes.The second biaxial treatment chamber model is constituted of four identical stainless steel electrodes placed on the side walls of a square shape treatment chamber made of Plexiglas of the same dimensions as the rst model. For this latter, each pair of adjacent metal plates forms one electrode. The obtained results expressed in terms of extracted juice mass, betanin concentration by measuring the absorbance, and energy consumption have shown that the models TC 3 and TC 4 are much better due to the higher values of the electriceld for the same applied voltage.

PDF

___

[1] Bazhal MI, Lebovka NI, Vorobieva E. Damage of cellular material under simultaneous application of pressure and pulsed electric eld. J Biophys Biol Phys 2000; 3: 1-10.
[2] Heinz V, Angersbach A, Knorr D. High electric eld pulses and membrane permeabilization. The European Conference on Emerging Food Science and Technology; 22{24 November 1999; Tampere. Finland. pp. 78-89.
[3] Ling B, Tang J, Kong F, Mitcham EJ, Wang S. Kinetics of food quality changes during thermal processing. Food Bioprocess Technol 2015; 8: 343-358.
[4] Gonzalez ME, Barrett DM. Thermal, high pressure, and electric eld processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality. J Food Sci 2010; 75: 121-130.
[5] Grzegory P, Piotrowski D, Bargie lK. In uence of freezing treatment, osmotic dehydration and storage time on the rehydration of vacuum dried strawberries. J Agric Eng 2013; 4: 39-47.
[6] Orue A, Jauregi A, Unsuain U, Labidi J, Eceiza A, Arbelaiz A. The effect of alkaline and silane treatments on mechanical properties and breakage of sisal bers and poly(lactic acid)/sisal ber composites. Compos Part A: Appl Sci Manuf 2016; 84: 186-195.
[7] Kaur M, Sharma HK. Effect of enzymatic treatment on carrot cell wall for increased juice yield and effect on physicochemical parameters. Afr J Plant Sci 2013; 7: 234-243.
[8] Vega-Mercado H, Gongora-Nieto MM, Barbosa-Canovas GV. Advances in dehydration of foods. J Food Eng 2001; 49: 271-289.
[9] Buckow R, Sieh Ng, Toep S. Pulsed electric eld processing of orange juice: a review on microbial, enzymatic, nutritional, and sensory quality and stability. Compr Rev Food Sci Food Saf 2013; 455-465.
[10] McLellan MR, Kime RL, Lind LR. Electroplasmolysis and other treatments to improve apple juice yield. J Sci Food Agric 1991; 57: 303-306.
[11] Bazhal MI, Vorobiev EI. Electric treatment of apple slices for intensifying juice pressing. J Sci Food Agric 2000, 80: 1668-1674.
[12] Galindo FG. Reversible electroporation of vegetable tissues|metabolic consequences and applications. Bolivian J Chem 2008; 25: 30-35.
[13] Aguilar-Rosas SF, Ballinas-Casarrubias ML, Nevarez-Moorillon GV, Martin-Belloso O, Ortega-Rivas E. Thermal and pulsed electric elds pasteurization of apple juice: effects on physicochemical properties and avour compounds. J Food Eng 2007; 83: 41-46.
[14] Bobinait _e R, Gianpiero P, Nerijus L, Satkauskas S, Viskelis P, Ferrari G. Application of pulsed electric eld in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products. J Food Sci Technol 2015; 52: 5898-5905.
[15] Lebovka NI, Shynkaryk MV, El-Belghiti K, Benjelloun H, Vorobiev E. Plasmolysis of sugarbeet: pulsed electric elds and thermal treatment. J Food Eng 2007; 80: 639-644.
[16] Maged EAM, Ayman HAE. Pulsed electric elds for food processing technology. In: Ayman AE. editor. Structure and Function of Food Engineering, Chapter 11. Croatia, European Union: Intech open, 2012. pp. 356-414.
[17] Vega-Mercado H, Gongora-Nieto MM, Barbosa-Canovas GV, Swanson BG. Pulsed Electric Fields in Food Preser- vation. In: Sha ur R, editor. Handbook of Food Preservation, Second Edition. Boca Raton, FL, USA: CRC Press, 2007. pp. 783-813.
[18] Ratna IP, Syamsiana IN, Choviya H. Design of high voltage pulse generator for pasteurization by pulse electric eld (PEF). Int J Comput Electr Eng 2010; 2: 916-923.
[19] Jeyamkondan S, Jayas DS, Holley RA. Pulsed electric eld processing of foods. J Food Prot 1999; 62: 1088-1096.
[20] Buckow R, Baumann P, Schroeder S, Knoerzer K. Effect of dimensions and geometry of co- eld and co-linear pulsed electric eld treatment chambers on electric eld strength and energy utilisation. J Food Eng 2011; 105: 545-556.
[21] De-Vito F. Application of Pulsed Electric Field (PEF) Techniques in Food Processing. University of Salerno, Italy, 2006.
[22] Kambiz S, Frank S. Application of pulsed electric eld in non-thermal processing of milk. Asian J Food Agro-Ind 2009; 2: 219-244.