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- Turk, Mohammad F., et al. Show all 4 Authors
- Innovative food science & emerging technologies 2012 v.14 pp. 61-69
- apple cider; apple juice; catechol oxidase; cell membranes; chemical composition; chlorogenic acid; color; electroporation; enzyme activity; enzyme inhibition; industrial applications; ions; mash; nutritive value; oxidation; polyphenols; presses; pulsed electric fields
- ... Pulsed electric field (PEF) treatment (E=1000V/cm, f=200Hz and tₚ=100μs) was applied to French cider apple mash pumped into a collinear treatment chamber at the flow rate of 280kg/h. Juices were recovered continuously using a single belt press. PEF treatment of the mash (32ms and 46kJ/kg) increased the juice yield by 4.1%. The content of total native polyphenols decreased by 17.8% in the treated j ...