Saving energy on meat air convection drying with pulsed electric field coupled to mechanical press water removal

Supratim Ghosh, Amichai Gillis, Klimentiy Levkov, Edward Vitkin, Alexander Golberg

Research output: Contribution to journalArticlepeer-review

Abstract

The present study analyses the effects of low intensity pulsed electric fields (PEFs), coupled to mechanical press dewatering on meat drying with air convection. Process parameter optimization using Taguchi design showed that the number of pulses had most significant effect on meat dewatering. A maximum effective diffusivity of 2.31 × 10−9 m2 s−1 was observed for PEF assisted drying of chicken meat at 80 °C. An overall energy saving of 933.18 ± 22 J g−1 was observed for drying at 60 °C when the meat was treated with a voltage of 75 V with initial distance between electrodes of 6.917 ± 0.38 mm, pulse length 7 ms, 300 pulses with a frequency of 2 Hz under 125.44 kPa continuous mechanical load. Our study suggests that PEF coupled to mechanical dewatering saves energy in conventional meat drying with air convection. Such a strategy could provide a scalable model for PEF assisted drying of various food products with higher energy efficiency and improved diffusivity.

Original languageEnglish
Article number102509
JournalInnovative Food Science and Emerging Technologies
Volume66
DOIs
StatePublished - Dec 2020

Keywords

  • Chicken meat
  • Diffusivity
  • Drying
  • Electroporation
  • Energy efficiency
  • Pulse electric field

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