Does Electroporation Occur During the Ohmic Heating of Food?

• DOI: 10.1111/j.1365-2621.2005.tb09969.x
• Publication Date: 2010-08-10T17:54:49Z
• Authors: Nikolai I. Lebovka; I. Praporscic; S. Ghnimi; Eugene Vorobiev
• Keywords: Ohmic contact; Irreversible Electroporation

ABSTRACT: The effect of temperature on electroporation plant tissues during the pulsed electric field (PEF) or alternative current (AC) treatment was studied. characteristic damage time t, which determines effectiveness mechanism in tissue damage, estimated for potatoes range strengths E = 40 to 500 V/cm and at temperatures T 22°C 49 °C PEF experiments. Experimental results AC ohmic heating potato apple are evidence importance moderate fields (MEF), when strength is under 100 V/cm, show that this increases with increase.