Selective extraction from carrot slices by pressing and washing enhanced by pulsed electric fields

Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives

The problem of waste and byproducts generated from agro-industrial activities worldwide is an increasing concern in terms of environmental sustainability. In this ambit, the quantity of food wastes—produced in all steps of the whole food chain—is enormous, and it may be forecasted that food waste could amount to more than 120 billion tonnes by 2020. The reuse of food waste and wastewater as source of polyphenolic compounds could be an interesting discussion in this ambit. In fact, polyphenols obtained in this way might be used for food and non-food purposes by means of new, improved, and safe extraction methods. In light of the opportunity represented by the treatment of agro-industrial waste, different systems concerning the winemaking and olive oil production industries have also been discussed as describing approaches applicable to other sectors. More research is needed before considering recovery of phenolic compounds from wastewater as an economically convenient choice for the food sector.

Pulsed Electric Field as an Alternative Pre-treatment for Drying to Enhance Polyphenol Extraction from Fresh Tea Leaves

Drying is an essential pre-treatment prior to extraction of tea polyphenols from tea leaves, which is a time and energy-intensive process. In this study, pulsed electric field (PEF) was utilized to replace the conventional thermal dehydration procedure before the phenolic extraction. The influence of different PEF conditions on total polyphenol yield from fresh tea leaves combined with a solid-liquid extraction were compared. PEF treatment at 1.00 kV/cm electric field strength, 100 pulses of 100 μs pulse duration, and 5 s pulse repetition, which delivered 22 kJ/kg and induced 1.5 °C of temperature increase, was used for further study on the extraction kinetics of green tea catechins. The results indicated that compared to oven drying, PEF pre-treatment increased the extraction rate by approximately two times, without significantly altering the phenolic profiles, as revealed by using liquid chromatography combined with mass spectrometry. Scanning electron microscopy imaging revealed that PEF pre-treatment induced the formation of inhomogeneously distributed pores and protuberances on the surface of leaf tissues, which might facilitate the penetration of extraction solvent and the migration of phenolics. This study demonstrates that PEF as a time and energy efficient processing method is a promising alternative for the conventional drying process before further tea polyphenol extraction.

Effect of pulsed electric field on texture and drying time of apple slices

Effect of pulsed electric field (PEF) strength, pulse duration and temperature used during PEF assisted blanching pretreatment on energy input, cell disintegration index and drying time of apple slices was studied. A central composite rotatable design was used for designing the experiment and to visualize the effect of variables on responses. The level of variables used in the design varied from 1 to 2 kV cm^-1, 25 to 75, and 60 to 80 °C for electric field strength, number of pulses and temperature of water during PEF assisted blanching pretreatment, respectively. The variables affected significantly the responses and polynomial quadratic models employed to visualize the effect of variables on different responses were found to fit well with high R² values (0.84-0.99) indicating fitness of the models in describing the effect of variables on responses. An optimized condition for variables was derived at 1.25 kV cm^-1, 50, and 80 °C for electric field strength, number of pulses temperature during PEF assisted blanching pretreatment, respectively with a desirability value of 0.85. High correlations were recorded between predicted and actual values for responses at optimized conditions of variables and the same can be used for production of dehydrated apple slices with low energy input.

Improving mass transfer to soften tissues by pulsed electric fields: fundamentals and applications

The mass transfer phenomenon occurs in many operations of the food industry with the purpose of obtaining a given substance of interest, removing water from foods, or introducing a given substance into the food matrix. Pretreatments that modify the permeability of the cell membranes, such as grinding, heating, or enzymatic treatment, enhance the mass transfer. However, these techniques may require a significant amount of energy and can cause losses of valuable food compounds. Pulsed electric field (PEF) technology is a nonthermal processing method that causes permeabilization of cell membranes using low energy requirements and minimizing quality deterioration of the food compounds. Many practical applications of PEF for enhancing mass transfer in the food industry have been investigated. The purpose of this chapter is to give an overview of the state of the art of application of PEF for improving mass transfer in the food industry.

Electrical field: a historical review of its application and contributions in wastewater sludge dewatering

Electric field-assisted dewatering, also called electro-dewatering, is a technology in which a conventional dewatering mechanism such a pressure dewatering is combined with electrokinetic effects to realize an improved liquid/solids separation, to increase the final dry solids content and to accelerate the dewatering process with low energy consumption compared to thermal drying. Electro-dewatering is not a new idea, but the practical industrial applications have been limited to niche areas in soil mechanics, civil engineering, and the ceramics industry. Recently, it has received great attention, specially, in the fields of fine-particle sludge, gelatinous sludge, sewage sludge, pharmaceutical industries, food waste and bull kelp, which could not be successfully dewatered with conventional mechanical methods. This review focuses on the scientific and practical aspects of the application of an electrical field in laboratory/industrial dewatering, and discusses this in relation to conventional dewatering techniques. A comprehensive bibliography of research in the electro-dewatering of wastewater sludges is included. As the fine-particle suspensions possess a surface charge, usually negative, they are surrounded by a layer with a higher density of positive charges, the electric double layer. When an electric field is applied, the usually negative charged particles move towards the electrode of the opposite charge. The water, commonly with cations, is driven towards the negative electrode. Electro-dewatering thus involves the well-known phenomena of electrophoresis, electro-osmosis, and electromigration. Following a detailed outline of the role of the electric double layer and electrokinetic phenomena, an analysis of the components of applied voltage and their significance is presented from an electrochemical viewpoint. The aim of this elementary analysis is to provide a fundamental understanding of the different process variables and configurations in order to identify potential improvements. Also discussed herein is the investigation of the electrical behaviour of a porous medium, with particular emphasis on porous medium conductivity determination.