TY - JOUR
T1 - The effect of electrical processing on mass transfer in beetroot and model gels
AU - Porras-Parral, Georgina
AU - Miri, Taghi
AU - Bakalis, S.
AU - Fryer, P. J.
PY - 2012/10/1
Y1 - 2012/10/1
N2 - 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.
AB - 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.
KW - Beetroot
KW - Diffusion
KW - Electrical processing
KW - Gels
UR - http://www.scopus.com/inward/record.url?scp=84861810441&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2012.04.005
DO - 10.1016/j.jfoodeng.2012.04.005
M3 - Article
AN - SCOPUS:84861810441
SN - 0260-8774
VL - 112
SP - 208
EP - 217
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 3
ER -