Optimization of pulsed electric field conditions for sugar extraction from carrots

• Main Authors: Samere Dastangoo, Mohammad Taghi Hamed Mosavian, Samira Yeganehzad
• Format: Article
• Language: English
• Published: Wiley 2020-04-01
• Series: Food Science & Nutrition
• Subjects: carrot; optimization; pulsed electric field; sugar extraction
• Online Access: https://doi.org/10.1002/fsn3.1490

Abstract Physical destruction and thermal treatment are pretreatment methods used to destroy cell membranes and facilitate the release of solute extraction. In this paper, sugar extraction from carrots under different pulsed electric field conditions (field strengths of 250, 750, and 1,250 V/cm, pulse numbers of 10, 45, and 80, and pulse frequency of 1 Hz) and simultaneous thermal treatments (at 20, 45, and 70°C) were studied based on full factorial design experiments with 27 runs. Carrot slices treated with PEF were suspended in water at the desired temperature and liquid‐to‐solid weight ratio of L/S = 2. Immediately after the PEF treatment, a significant increase in solute extraction was observed due to the permeability of cell membrane that could lead to the enhancement of solute convection on the surface of the tissue. Optimum extraction parameters were obtained as follows: PEF with the field intensity of 750 V/cm, 10 pulses, and temperature of 45°C.