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Electrical treatment of apple cossettes for intensifying juice pressing
Author(s) -
Bazhal Maksym,
Vorobiev Eugene
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(20000901)80:11<1668::aid-jsfa692>3.0.co;2-7
Subject(s) - pressing , electrolyte , electric potential energy , yield (engineering) , materials science , electric field , fruit juice , chemistry , ohmic contact , pulp and paper industry , food science , metallurgy , composite material , electrode , mathematics , energy (signal processing) , engineering , statistics , physics , quantum mechanics , layer (electronics)
The impact of two types of electrical treatment, electro‐osmotic (EO) and moderate electric field pulses (MEFP), on intensifying juice pressing from apple cossettes has been studied. The experiments were carried out in a laboratory filter‐press cell fitted with the appropriate electrical treatment system. Both EO and MEFP treatments result in a significant intensification of juice yield. Energy consumption, however, is 50–100 times less for MEFP treatment. Since a significant appearance of electrolytic processes and ohmic heating is observed with EO treatment, this treatment is very limited. MEFP treatment does not have these drawbacks and reduces the juice coloration. © 2000 Society of Chemical Industry