Influence of pulsed electric field energy on the damage degree in alfalfa tissue
2009
Gachovska, Tanya K. | Adedeji, Akinbode A. | Ngadi, Michael O.
The objectives of this study were to investigate the influence of pulsed electric field (PEF) parameters on the damage degree of alfalfa mash, and to determine the relationship between the maximum damage degree and the energy used. Alfalfa mash was treated with PEF at various electric field strengths of 1.25, 1.90, and 2.50kV/cm. The capacitance of the discharge capacitor was varied from 0.5 to 1.5μF in steps of 0.5μF. The pulse number was increased gradually to the point where the impedance became constant. There was no significant increase in the rate of damage beyond 0.5kJ applied energy. The rate of change of the damage degree at 0.5kJ was highest when the capacitance was 1.5μF for all the voltages. Increase in the electric field strength led to decrease in energy needed to obtain the maximum damage degree. To achieve an efficient result for alfalfa juice extraction, the capacitance of the discharge capacitor should preferably be 1μF or more. In order to minimize energy consumption for a given damage degree in alfalfa, it is desirable to have the highest energy per pulse and fewer number of pulses.
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