0000000000789694
AUTHOR
Olivier Bals
showing 3 related works from this author
“Ice” juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields
2016
Abstract The impact of apple pretreatment by pulsed electric field (PEF) on juice extraction using the freezing-assisted pressing was studied. Apple discs were PEF pretreated at electric field strength of E = 800 V/cm and then air blast frozen inside the freezer (− 40 °C). Then, pressing experiments in a laboratory-pressing chamber (2–5 bars) were started at sub-zero temperature (− 5 °C). Time evolution of juice yield and its nutritional qualities were compared for PEF and untreated apple samples. High improvements of juice yield were obtained for freeze-thawed (FT) and PEF + FT samples. The combination of PEF + pressing (5 bar) at sub-zero temperature gave optimum results for juice extrac…
Optimization of microwave-assisted extraction of polyphenols from Quercus bark
2015
Abstract Box–Behnken response surface methodology was used to investigate and optimize microwave assisted extraction (MAE) (treatment power and time) of antioxidant compounds, especially polyphenols, from bark extracts. Moreover, the effects of solvent composition (methanol and ethanol) particle size, and pH conditions were evaluated and optimized. In addition, the effects of MAE were compared to conventional solvent extraction at room temperature and reflux extraction (at 100 °C). The results indicated that all process variables had a significant effect on polyphenol and antioxidant recovery, except for methanol (p > 0.05). For instance, TPC and antioxidant activity were increased when hig…
Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review
2016
Abstract Inulin constitutes an important food ingredient, widely used for its fiber content, and its ability to substitute fat and sugar ingredients. Traditionally, industrial inulin production from chicory roots requires high extraction temperature (70–80 °C) and long extraction time (1–2 h). This conventional extraction is generally accompanied with the presence of a large amount of impurities in the extracted juice, mainly due to the application of high temperature, requiring thus further purification steps. To overcome these issues, developing novel extraction technologies, consuming less energy, faster, and providing high yield and purity, is of paramount importance to meet the require…