4.7 Article

Dual-porosity model of liquid extraction by pressing from biological tissue modified by electroporation

期刊

JOURNAL OF FOOD ENGINEERING
卷 137, 期 -, 页码 76-87

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2014.03.035

关键词

Electroporation; Juice extraction; Pressing; Tissue porosity; Hydraulic permeability; Analytical process modelling

资金

  1. French Ministry of Research and Higher Education

向作者/读者索取更多资源

The objective of this study is to provide insight into the phenomena related with juice expression from electroporated tissue. We propose an analytical model and study consolidation behaviour of a block of tissue during pressing; before and after electroporation. By the dual-porosity approach, we treat compressibility and hydraulic permeability of intracellular and extracellular space separately. Initial parameter estimations are based on previously published studies (for hydraulic permeability), or analysis of modelled data (for compressibility moduli). Good agreement between simulations and experiments performed is then obtained by optimization (i.e. fitting). Impact of electroporation on membrane permeability is theoretically estimated and elucidated via the extraction-consolidation model; results are compared with experimental kinetics for validation and evaluation of model performance. Permeability coefficient estimates from literature proved valuable as initial approximations, and the model results were able to fit experimental data with high accuracy, clearly demonstrating the power of the proposed approach. (C) 2014 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据