Influence of pulsed electric field energy on the damage degree in alfalfa tissue

Tanya K. Gachovska, Akinbode A. Adedeji, Michael O. Ngadi

Research output: Contribution to journalArticlepeer-review

28 Scopus citations


The objectives of this study were to investigate the influence of pulsed electric field (PEF) parameters on the damage degree of alfalfa mash, and to determine the relationship between the maximum damage degree and the energy used. Alfalfa mash was treated with PEF 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. There was no significant increase in the rate of damage beyond 0.5 kJ applied energy. The rate of change of the damage degree at 0.5 kJ was highest when the capacitance was 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 achieve an efficient result for alfalfa juice extraction, the capacitance of the discharge capacitor should preferably be 1 μF or more. In order to minimize energy consumption for a given damage degree in alfalfa, it is desirable to have the highest energy per pulse and fewer number of pulses.

Original languageEnglish
Pages (from-to)558-563
Number of pages6
JournalJournal of Food Engineering
Issue number4
StatePublished - Dec 2009

Bibliographical note

Funding Information:
The authors will like to acknowledge the funding support of Natural Sciences and Engineering Research Council of Canada (NSERC).


  • Alfalfa juice
  • Capacitance
  • Damage degree
  • Energy
  • Extraction
  • Pulsed electric field

ASJC Scopus subject areas

  • Food Science


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