Articles techniques et présentations

The application of pulsed electric fields (PEF) is well known in the food industry as an advanced technology for mass transfer improvement. A new potential adaptation area of PEF could be extracting a valuable antioxidant called polyphenol from wet olive pomace (WOP) which is a by-product of olive oil production. The modelling includes the PEF effects on the WOP which is flowing through a properly configured chamber. The aim of the research is creating treatment intensity comparison according to the colinear and coaxial chambers including geometry optimization. The final model is relatively complex, three physical interfaces are coupled. The first one examines laminar flow through the chambers and coupled by Electric Currents and Heat Transfer in Fluids interfaces.