The effect of electrical processing on mass transfer in beetroot and model gels

Georgina Porras-Parral, Taghi Miri, S. Bakalis, P. J. Fryer*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)


The diffusion between solids and surrounding liquids has been studied under the influence of different electric field strengths varying between 0-1000 V m -1, characteristic both of ohmic heating and Moderate Electric Field (MEF) processing. The rate of enhancement of mass transfer between slabs of beetroot and surrounding fluid has been studied at up to 60°C, as a function of electric field strength and the orientation of the slab to the field. Enhancements in diffusion coefficient of up to a factor of 2 are seen, with decreased enhancement at higher temperature and when the electric field does not pass through the particle. Diffusion into gels has been studied and enhancement found only for alginate (an ionically set gel) and not for gelatin and egg albumin, that are thermally set gels.

Original languageEnglish
Pages (from-to)208-217
Number of pages10
JournalJournal of Food Engineering
Issue number3
Publication statusPublished - 1 Oct 2012


  • Beetroot
  • Diffusion
  • Electrical processing
  • Gels

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'The effect of electrical processing on mass transfer in beetroot and model gels'. Together they form a unique fingerprint.

Cite this