Processing of sea buckthorn fruits by electro-osmosis under pressure

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, fiavonoids, 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. (C) 2017 Elsevier Ltd. All rights reserved.