Softening of vegetables by pulsed power
Referat wygłoszony
| Status: | |
| Autorzy: | Akiyama Masahiro, Gnapowski Sebastian, Shigematsu Yoshitaka , Akiyama Hidenori |
| Rok wydania: | 2013 |
| URL do źródła | LINK |
| Język: | angielski |
| Źródło: | IEEE International Conference on Plasma Science (ICOPS), 2013 : abstracts |
| Miasto wystąpienia: | San Francisco |
| Państwo wystąpienia: | STANY ZJEDNOCZONE |
| Efekt badań statutowych | NIE |
| Abstrakty: | angielski |
| Pulsed Power has been applied to foods for the extraction of vegetable juice and sterilization of foods. The juice from sugar beet increased with pulsed electric fields. Since the aging of Japan's population is advancing, the softening of foods becomes important to keep the quality of life. Here, the effect of pulsed power on hardness of vegetables is investigated. A magnetic pulse compression system with maximum of 5 J/pulse, 200 pps and 30 kV is used as a pulsed power source. The vegetables are placed between the plane electrodes immerced into the tap water. Hardness of vegetables is measured by the rheometer (Compac-100II, Sun scientific co.) . The hardness of carrot decreases with the shot number of pulsed power, and becomes one half or one third at 1000 shots. The temperature insides the carrot increases only 3 degrees centigrade with the 1000 shots and the temperature of the tap water is almost constant. |
