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Influence of Energy on the Damage Degree in Alfalfa Tissue

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  076010.(doi:10.13031/2013.23507)
Authors:   Tanya Kirilova Gachovska, Jeyamkondan Subbiah, Michael Ngadi
Keywords:   Pulsed electric field; damage degree; energy; capacitance; extraction; alfalfa juice

The objectives of this study were to investigate the influence of pulse electric field (PEF) parameters on the damage degree of alfalfa mash, and to determine the relationship between the maximum damage degree and spent energy. Alfalfa mash was PEF treated at various electric field strengths of 1.25, 1.90, and 2.50 kV/cm. The capacitance of the discharge capacitor was varied from 0.5 to 1.5 µF in steps of 0.5 µF. The pulse number was increased gradually to the point where the impedance became constant. The rate of change in the damage degree in the beginning was biggest for the highest capacitance (1.5 µF) for all the voltages. Increase in the electric field strength led to decrease in energy needed to obtain the maximum damage degree. To have an efficient result of the juice extraction, the discharge capacitor with the capacitance greater than 1 µF has to be used. In order to minimize energy consumption for a given damage degree, it is desirable to have the highest energy per pulse and smaller number of pulses.

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