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EFFECT OF CENTRIFUGAL FORCE ON THE AQUEOUS EXTRACTION OF SOLUTE FROM SUGAR BEET TISSUE PRETREATED BY A PULSED ELECTRIC FIELD
Author(s) -
ELBELGHITI KAMAL,
RABHI ZIED,
VOROBIEV EUGENE
Publication year - 2005
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2005.00413.x
Subject(s) - extraction (chemistry) , sugar beet , aqueous solution , electric field , centrifugal force , chemistry , distilled water , analytical chemistry (journal) , kinetics , diffusion , chromatography , materials science , rotational speed , thermodynamics , physics , agronomy , quantum mechanics , biology
In this article, the centrifugal aqueous extraction of solute from sugar beet tissue is investigated at ambient temperature after a pulsed electric field (PEF) treatment. Two kinds of samples of fresh sugar beet were used: a sample with a determined discoid shape and gratings. Both samples were pretreated by a PEF with 250 rectangular pulses of 100 µS each. The PEF intensity was fixed at 940 V/cm for the disk samples and 670 V/cm for gratings. The pretreated samples were placed in distilled water at ambient temperature with a water‐to‐solid ratio equal to 3 and subjected to different centrifugal accelerations. The centrifugal field significantly enhanced the kinetics of extraction from the electrically pretreated tissues of sugar beet. However, the increase of centrifugal acceleration was only effective up to a certain value (5430 × g for disk samples and 600 × g for gratings). The centrifugal extraction can be assumed to proceed in two stages: a first rapid washing followed by a slow diffusion stage. A two‐exponential kinetics model taking into account these two stages was applied and correctly described the centrifugal extraction from beet samples (disks and gratings).