15D-38 |
Exraction using moderate electric fields |
I. SENSOY and S. K. Sastry. Food, Agricultural and Biological Engineering Department, The Ohio State University, 590 Woody Hayes Dr., Columbus, OH 43210 During moderate electric field (MEF) processing, the voltage applied across the food material may affect the permeability of cell membrane. It is known that high electric field can cause either reversible or irreversible rupture of cell membrane. In this research, effect of MEF processing on permeability was studied. Fresh mint leaves were placed in tea bags and immersed in a beaker filled with distilled water. Control samples were heated on a hot plate with the tea bag inside. Moderate electric field treatments were conducted by heating a tea bag by applying a variable voltage across the electrodes immersed in opposite sides of the beaker. Temperature history of the sample in the ohmic heater was matched with the sample on the hot plate by on-off control. Heating was stopped when the temperature at the center for both samples reached 80oC. Three replicates were used for analysis of variance. MEF processing significantly increases the extraction yield due to additional electric field presence during heating (p<0.05). Thus, this method can be used as an alternative to conventional heating for extraction of cellular materials.
Session 15D, Food Engineering: Processing Technologies
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