Effects of Pulsed Electric Field Treatment on Compression Properties and Solutes Diffusion Behaviors of Jerusalem artichoke

Abstract

Jerusalem artichoke is widely used as raw material for industrial production of inulin. Pressing (compression) and diffusion are two effective technologies for bio-compounds’ recovery from plants. In this work, pulsed electric field (PEF) treatment at 400, 600, and 800 V/cm during 100 ms was applied to facilitate juice and solutes recovery from Jerusalem artichoke. The application of PEF led to electroporation of cell membranes and enhanced the tissue compression/juice expression and solutes diffusion. The consolidation coefficient (calculated by application of semi-empirical model) of PEF treated sample at 800 V/cm was 6.50 × 10−7 m2/s, which is significantly higher than that of untreated sample (5.02 × 10−9 m2/s) and close to that of freeze-thawed sample. Diffusion experiments with PEF treated samples were carried out at 25, 50, and 75 °C. A PEF treatment of Jerusalem artichoke at 800 V/cm led to a similar diffusion behavior at 25 °C, compared to diffusion behavior obtained from untreated sample at 75 °C.