FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (5): 42-45.doi: 10.7506/spkx1002-6630-201205009

• Basic Research • Previous Articles     Next Articles

Effect of Pulsed Electric Field on Particle Distribution Properties of Powder Phosphatides Dispersion System

JIA Xiao,ZENG Xin-an   

  1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
  • Online:2012-03-15 Published:2012-03-03

Abstract: The effect of pulsed electric field (PEF) treatment on particle properties of powder phosphatides dispersion system was studied. The results showed that the size distribution of powder phosphatides was significantly narrowed and shifted towards smaller size direction with the increase of electric field strength and number of applied pulses. The average particle size was reduced by 65.8% from 594.4 nm (contrast) to 203 nm at a filed intensity of 70 kV/cm. It was demonstrated that the particle size was decreased to 511.2 nm under lower filed intensity (20 kV/cm) with 50 pulses, and to 349.7 nm under higher filed intensity (60 kV/cm) with 25 pulses, Therefore, small particles can be easily obtained after PEF treatment with higher filed intensity and less pulse number.

Key words: pulsed electric field, powder phosphatides, dispersion system, particle properties

CLC Number: