PEF treatments of different electric field intensity (E=0-7 kV/cm) and total specific energy (WT=0-20 kJ/kg) were applied during the pressing process (0.35-1.65 bar) to enhance the expression of fresh and thawed blueberry juice. Results demonstrate that PEF treatment is able to induce the permeabilization of blueberry tissues. The higher is the intensity of the applied electric field, the lower is the energy required to obtain the desired degree of cell membrane disintegration. The application of a PEF treatment of moderate intensity (E=1 kV/cm, WT=12 kJ/kg) in combination with pressures below 1 bar allows to obtain higher extraction yields (up to 75%) and the production of juices with a higher content of polyphenols and antioxidant activity than those achievable with a conventional pressing process.
Estrazione di succo di mirtillo mediante pressatura assistita da PEF
PATARO, GIANPIERO;DONSI', FRANCESCO;FERRARI, Giovanna
2012-01-01
Abstract
PEF treatments of different electric field intensity (E=0-7 kV/cm) and total specific energy (WT=0-20 kJ/kg) were applied during the pressing process (0.35-1.65 bar) to enhance the expression of fresh and thawed blueberry juice. Results demonstrate that PEF treatment is able to induce the permeabilization of blueberry tissues. The higher is the intensity of the applied electric field, the lower is the energy required to obtain the desired degree of cell membrane disintegration. The application of a PEF treatment of moderate intensity (E=1 kV/cm, WT=12 kJ/kg) in combination with pressures below 1 bar allows to obtain higher extraction yields (up to 75%) and the production of juices with a higher content of polyphenols and antioxidant activity than those achievable with a conventional pressing process.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
