Options
Processing of sea buckthorn fruits by electro-osmosis under pressure
Date issued
2018
DOI
10.1016/j.jfoodeng.2017.09.010
Abstract
Recently, the electrotechnologies based on the effect of electric field on some basic processes in the food
engineering have gained an increased interest. This paper focuses on experimental study and modeling
of juice separation from sea buckthorn fruits by pressing in a DC electric field (electro-osmosis under
pressure). Carotenoids, polyphenols, flavonoids, enzymes, and other compounds from the processed
fruits are distributed between the pulp and the juice separated at cathode and anode. This distribution
was experimentally established using a specially designed setup and characteristic analytical methods.
Process dynamics were characterized by experimental curves describing the time evolution of juice yield
and temperature of processed material bed. Mathematical models with adjustable parameters fitted
based on experimental data were developed in order to scale up the process.
engineering have gained an increased interest. This paper focuses on experimental study and modeling
of juice separation from sea buckthorn fruits by pressing in a DC electric field (electro-osmosis under
pressure). Carotenoids, polyphenols, flavonoids, enzymes, and other compounds from the processed
fruits are distributed between the pulp and the juice separated at cathode and anode. This distribution
was experimentally established using a specially designed setup and characteristic analytical methods.
Process dynamics were characterized by experimental curves describing the time evolution of juice yield
and temperature of processed material bed. Mathematical models with adjustable parameters fitted
based on experimental data were developed in order to scale up the process.
Files
No Thumbnail Available
Name
ELECTROOSMOSIS_JFOE_2018.pdf
Size
2.73 MB
Format
Adobe PDF
Checksum
(MD5):8e8de11ea8f24d6a3a67d3a5bc97b3e6