Engineering Aspects of Pulsed Electroplasmolysis of Vegetable Tissues

The increasing interest in pulsed electric field (PEF) treatment lies in its potential for inducing non-thermal electroplasmolysis of cellular materials resulting in increased cell permeability. Electropermeabilization of vegetable tissues increases electrical conductivity, diffusivity, heat and mass transfer coefficients. It decreases compressibility and failure strength of the biological tissues. These effects of electropermeabilization are exploited in developing novel processing operations. PEF treatment has been reported to enhance extraction and dehydration processes in vegetable tissues. The choice of suitable PEF parameters is determined by application, technological, energy consumption and economical considerations. The engineering design aspects of the processes continue to be a challenge to industrial application of the techniques. New processes involving PEF either as stand-alone or in synergistic combination with other processes are envisaged as a result of the increased consumer demand for minimal processed, high quality food products.

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