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Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

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Abstract

The purpose of this article is to review matters dealing with application of electrical pulsed energy (pulsed electric field, pulsed ohmic heating and high voltage electrical discharges) for enhancing the solid–liquid extraction in the food industry. The quality of products (e.g., purity, color, texture, flavor and nutritients) extracted from solid foods (sugar beets, apples, grapes, etc.) and quality of proteins and polysaccharides extracted from biosuspensions (aqueous suspensions of yeast, e.coli cells, etc.) may be degraded by conventional mechanical, thermal or chemical pretreatment. The traditional treatments are restricted by temperature elevation and require high energy consumptions; moreover, chemical methods are based on application of unsafe organic solvents, enzymes and detergents. Physical treatments assisted by electrical pulsed energy are shown to be very remarkable for enhancing the solvent and pressure extraction and dehydration processes and of high interest for the food industry. This article provides an overview of the pulsed energy extraction technologies showing promise for commercial food processing.

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Acknowledgments

This work was supported by the Université de Technologie de Compiègne and Pole Regional Génie des Procédés, Picardie, France.

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  1. Groupe Technologies Agro-Industriels, EA 4297, Département Génie des Procédés, Université de Technologie de Compiègne, B.P. 20529, 60205, Compiègne, France

    Eugene Vorobiev & Nikolai Lebovka

  2. Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, 03142, Kyiv, Ukraine

    Nikolai Lebovka

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  1. Eugene Vorobiev
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Correspondence to Eugene Vorobiev.

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Vorobiev, E., Lebovka, N. Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy. Food Eng. Rev. 2, 95–108 (2010). https://doi.org/10.1007/s12393-010-9021-5

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