Effect of pulsed electric fields pretreatment on juice expression and quality of chicory

This study investigates the effects of pulsed electric fields (PEF) and freeze thawing (FT) pretreatments on juice yield quality from chicory by pressing (P). The four different modes (P, PEF-P, FT-P P-PEF-P) were compared. mode, PEF conditions, cossettes size yield, total soluble matter (°Bx), conductivity, pH, turbidity in expressed juices evaluated. kinetics for also investigated. For studied modes, highest kinetic rate obtained lowest was P mode. PEF-P P-PEF-P resulted same an increase 9% higher than A 600 V/cm intensity 0.2 s duration optimal conditions with desired energy consumption. Moreover, cake mixing relative small-sized allowed improving assisted Quality analysis showed that smaller mode has lower inulin content.