期刊
JOURNAL OF FOOD ENGINEERING
卷 54, 期 4, 页码 337-346出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0260-8774(01)00220-5
关键词
-
A method based on the electrical conductivity measurements is proposed to estimate the characteristic damage time (tau) of a food material in pulsed-electric fields (PEF). Empirical dependencies of tau versus electric field intensity E are obtained for apple, carrot and potato tissues. The generalized electroporation theory accounting for the sphericity of biological cells and distribution of their geometric sizes gives a credible description of the experimentally observed dependencies tau(E). An optimal electric field intensity E-opt that corresponds to minimum of power consumption at maximum of material disintegration is estimated theoretically and experimentally. For investigated tissue materials, the experimentally estimated value of E-opt is approximately 400 V cm(-1). The energy consumption during the PEF treatment at E-opt approximate to 400 V cm(-1) decreases in the next order: apple --> carrot --> potato. (C) 2002 Elsevier Science 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。
推荐
暂无数据