Pulsed power can be used to improve wine quality, extraction of fluids from agricultural products, and preservation.
Pulsed electric field treatment of wine grapes using pulsed power technology has been shown to increase juice yield and produce higher quality wine. The electric field accelerates juice expression, and turbidity and the content of solid particles decrease. This method can be extended to other fruits and vegetables, including oranges, beets, food grapes, and cranberries, and research interest in this area is growing.
Electoporation is the formation of pores in a cell membrane via pulsed electric field. It does not require addition of any chemicals or heat.
- Electric field enhancement across the membrane forms pores
- If enough energy has been applied the pores are irreversible
- Allows natural extraction of substances from the cell
M. Sack, Chr. Eing, W. Frey, Chr. Schultheiss, H. Bluhm, F. Attmann, R. Stängle, A. Wolf, G. Müller, J. Sigler, L. Stukenbrock, S. Frenzel, J. Arnold, Th. Michelberger, Development of Industrial-Scale Electroporation Devices
Juice extraction capability is shown below with biomass. Typical extraction rates of 130% seen in wine grapes compared to untreated grapes. This can be done with wine grapes, sugar beets, apples, etc.
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