Extraction Using Moderate Electric Fields

Date

2004-01-01

Author

Şensoy, İlkay

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During moderate electric field (MEF) processing, a voltage applied across a food material may affect the permeability of cell membranes. It is known that high electric fields can cause either reversible or irreversible rupture of cell membranes. In this research, the effect of MEF processing on permeability was studied. Effects of frequency and electric field strength were investigated. Cellular structure was investigated by transmission electron microscopy (TEM). Fermented black tea leaves and fresh or dry mint leaves were placed in tea bags or cut in 1 cm2 squares, depending on the experiment, and immersed in an aqueous fluid medium. Control samples were heated on a hot plate. MEF treatments were conducted by applying a voltage across electrodes immersed in opposite sides of the beaker. Control and MEF‐treated fresh mint leaf samples heated to 50°C were analyzed by TEM. MEF processing significantly increased the extraction yield for fresh mint leaves because of additional electric field effects during heating. Dried mint leaves and fermented black tea leaves were not affected by the treatment type. Low frequency resulted in higher extraction rates for fresh mint leaves. The electric field strength study showed that electrical breakdown is achieved even at low electric field strengths. MEF treatment shows potential to be used as an alternative to conventional heating for extraction from cellular materials.

Subject Keywords

Extraction, Moderate electric field, MEF, Cells

URI

https://hdl.handle.net/11511/35022

Journal

Journal Of Food Science

DOI

https://doi.org/10.1111/j.1365-2621.2004.tb17861.x

Collections

Department of Food Engineering, Article

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Citation Formats

İ. Şensoy, “Extraction Using Moderate Electric Fields,” Journal Of Food Science, pp. 7–13, 2004, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35022.