Influence of Pulsed Electric Field on physical properties of olive oil
Abstract views: 27
/ 
PDF downloads: 39
DOI:
https://doi.org/10.59287/ijanser.387Keywords:
Pulsed Electric Field, Cell Membrane, Viscosity, Index of Refraction, Electrical and Thermal ConductivitiesAbstract
The physical properties (refractive index, viscosity, electrical and thermal conductivities) of olive oil treated with pulsed electric field (PEF) were studied. Results showed that the refractive index of olive oil was not affected by the application of PEF. Dynamic values of viscosity were found to increase with increased applied voltage. Electrical conductivity was not affected by the application of the PEF, while the thermal conductivity was found to increase with increased applied PEF.
Downloads
References
https://doi.org/10.3989/gya.1998.v49.i1 Grasasyaceites, V. 49, N(3-4)1998.
Gaforio JJ, Visioli F, Alarcón-de-la-Lastra C, Castañer O, Delgado-Rodríguez M, Fitó M, Hernández AF, Huertas JR, Martínez-González MA, Menendez JA, Osada J, Papadaki A, Parrón T, Pereira JE, Rosillo MA, Sánchez-Quesada C, Schwingshackl L, Toledo E, Tsatsakis AM. Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018. Nutrients. 2019 Sep 1;11(9):2039. doi: 10.3390/nu11092039. PMID: 31480506; PMCID: PMC6770785.
Amor, M.BE.H., Yacoubi, M.T., Sakli, S.E.K. et al. Effect of olive oil and barley diets on the caecal mucosa histomorphology. Mediterr J Nutr Metab 4, 147–152, 2011.
Deiana M. Protective effect of olive oil minor polar components against oxidative damage in rats treated with ferric-nitrilotriacetate, Food Chem. Toxicol., V.45 2007 .
HédiaM-D, Dhouha K., Youssef O., Lourdes G., Jacinto S., Emilio O., Douja D., Flamini G., Mokhtar Z., Chemical profiles of five minor olive oil varieties grown in central Tunisia. Journal of Food Composition and Analysis , V. 25 Issue 2, 2012
Min S., Jin Z.T. and Zhang Q.H., (2003).
D.W. Quass “ Pulsed electric field processing in the food industry” Palo Alto, 1997
Qin et al, Horm. Metab. Res., 36(2) 2004
S. Bendicho et al, J. of dairy sciences, 86(3), 2003
Boevere, M. Pulsed Electric Field PEF-the Potential in Food Processing Saturday, April 29th, 2017
Abenoza M., Benito M., Saldana G., Alvarez I., Raso J., Sanchez-Gimeno A. C., Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil Food and Bioprocess Technology 6(6) DOI:10.1007/s11947-012-0817-6, 2012.
Bakhshabadi H., Industrial crops and products, V.94, 2017, 1-9.
Cemeroğlu, B. (2005). Basic Processes in Food Engineering. Food Technology Society Publications, 29, Ankara. (in Turkish)
Turgut, A.; Tavman, I.; Tavman, S. Measurement of Thermal Conductivity of Edible Oils Using Transient
Hot Wire Method. Int. J. Food Prop. 12, 741–747, 2009.
