Estimation of characteristic damage time of food materials in pulsed-electric fields

By N. Lebovka, M. Bazhal, E. Vorobiev. 2002

249 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Physiology

View Paper: https://www.semanticscholar.org/paper/bb029c9103bd46b74cc5d36519503b105201886f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. S. Töpfl
2. E. Vorobiev

In Physiology

1. S. Töpfl
2. E. Vorobiev

Citations in the corpus

• Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating (2013, methodology): “Cell permeabilization index Z was calculated using the following formula (Lebovka et al. 2002): Z ¼ σ σu σd σu ð1Þ where σ is the measured electrical conductivity of the grape pomace sample, and the subscripts u and d refer to the conductivities of untreated and maximally damaged sample,…”
• Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis. (2006, background): “relaxation time for carrot and apple tissue was still much higher than for freeze-thawed tissue (Lebovka et al. 2002).”