Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries Journal of Food Processing and Preservation doi: 10 1111/jfpp 13303 Interpretive Summary: Drying or dehydration is a popular method to preserve fruits but it is a time consuming process and could cause the loss of Jul 10 2018A study on the application of Pulsed Electric Field treatment in the potato processing industry has been conducted in an industrial scale using benchmarking data of Elea clients worldwide The study has shown that by replacing conventional preheaters with PEF equipment the energy requirements can be reduced by 85 % and water consumption can

Reported Health Effects From Non

Reported Biological Effects From Non-Ionizing Radio-frequency RF Radiation Low Level RF Radiation Health Concern The following studies indicate biological effects at cell phone rf radiation exposure levels which are far below what can be explained by "thermal effects" and well within the range people are commonly exposed to every day on their cell phones

EFFECT OF FREQUENCY AND DURATION OF PULSED ELECTRIC FIELD PRE-TREATMENT ON ANTIOXIDANT COMPOUNDS EXTRACTION OF DRY ARECA NUT (ARECA CATECHU) Rahmah Nur Lailatul* Sukardi Dewanti Beauty Suestining Diyah Wulandari Hanun Ari Agro-industrial Technology Department Faculty of Agricultural Technology University of Brawijaya

Jul 23 2018Pulsed electric field (PEF) resulted to be an effective pretreatment for carrots and parsnips before undergoing convective drying because it reduced the drying time (up to 28% in parsnip and 21% in carrot slices) and particularly at mild temperatures (50 to 60 C) it did not affect the texture properties of both carrot and parsnip

Aug 01 2020Side Effects Drug information provided by: IBM Micromedex dry mouth fainting fast irregular pounding or racing heartbeat or pulse feeling of warmth or heat flushing or redness of the skin especially on the face and neck frequent urination headache

The drying is one of the methods for storage or supplied the food products The tendency for consumption products with high value nutritive and quality and probe for environmentally friendly technologies leads to development nonthermal technology for drying food products such as pulse electric high pressure or nonthermal pretreatment

Effects of Pulsed Electric Fields on Vacuum Drying and

Nov 21 2019This study investigates the effect of pulsed electric fields (PEF) on the kinetics of vacuum drying (VD) of carrot and on the preservation of the quality of dried carrot tissue The impacts of PEF-treatment and VD on β-carotene content and color of carrot samples were studied PEF treatment was applied with intensity E = 0 6 kV/cm and total treatment time tPEF

Basic principles Edit Flux coupling Edit A simple single phase transformer consists of two electrical conductors called the primary winding and the secondary winding The primary is fed with a varying (alternating or pulsed continuous) electric current which creates a varying magnetic field around the conductor According to the principle of mutual inductance the

This study was designed to investigate the effect of pulsed electric fields on the drying of ginseng and extraction of dried ginseng to reduce energy-consumption Fresh ginseng was treated in a PEF system of 1 and 2 kV/cm electric field strength 25 and 200 Hz of frequency $30{mu}s$ of pulse width and pulse number of 175

Pulsed electric field (PEF) treatment is a non-thermal process which has a wide range of beneficial effects in food processing The application of pulsed electric field treatment relevant for this work is as pre-treatment on basil leaves before the drying process It has been proven that PEF treatment can significantly reduce the drying time due to the electroporation of the

Abstract To study the influence of pulsed electric field (PEF) pretreatment on apple tissue structure apples pretreated with PEF were separately examined under the following conditions: fresh collapsed and drying The changes in apple tissue structure with different PEF parameters under different conditions were compared via scanning electron microscopy analysis

In order to study the mechanism of high voltage pulsed electric field pre-treatment on the food drying technology In this paper water was treated with high pulse electric field (HPEF) in different frequency and different voltage then the viscosity coefficient and the surface tension coefficient of the water were measured The results

A 4 -Drying Prior to storage or further processing cereal grains need to be dried The most cost-effective method is to spread out in the sun to dry In humid climates it may be necessary to us e an artificial dryer Simple grain dryers can be made from a large rectangular box or tray with a perforated base

Magnetic therapy is a part of alternative medicine where static magnetic fields are used There are different names with which this therapy is referred to like magnet therapy and magnotherapy According to experts of this therapy when an ailing body part is subjected to magnetic fields it has a positive effect on the said body part which in

Adverse Reactions to PEMF Machines and PEMF Therapy

May 21 2016The best way to deal with potential adverse reactions to PEMF therapy is to anticipate them Because magnetic therapies have such a wide array of actions within the body it is not uncommon to experience some discomfort especially when treatment has just begun

Sep 11 2019Based on these observations the antibacterial effect of piezoelectric PLLA fabric did not appear to be caused by heat drying or lactic acid from the PLLA It was considered that the antibacterial effect of piezoelectric PLLA fabric was caused by strong electric field formed between filaments

Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few mainly upon invitation reviews on and highly innovative developments in food science and emerging food process technologies The significance of the results either for the science community or for industrial RD groups must be specified

The effect of pulsed electric field (PEF) pretreatment on solid-liquid expression from potato tissue was studied on individual parenchyma tissue samples for different PEF intensities varying relative deformations and deformation rates The yield increased with relative deformation The yield at any given relative deformation increased with increased PEF intensity and decreased

Abstract To study the influence of pulsed electric field (PEF) pretreatment on apple tissue structure apples pretreated with PEF were separately examined under the following conditions: fresh collapsed and drying The changes in apple tissue structure with different PEF parameters under different conditions were compared via scanning electron microscopy analysis

To improve the drying rate and to reduce the energy consumption of aquatic product scallop muscle were treated with high pulse electric field (HPEF) in different frequency and different voltage The hot air drying rate of treated scallop muscle was determined meanwhile several quality parameters such as the shrinkage and rehydration rate of samples with pretreatment