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This study aimed to explore the effect of induced electric field (IEF) treatment on acid hydrolysis of corn starch by altering the connection modes of sample coils of a 4-reactor IEF system. Results suggested that IEF treatment could enhance the hydrolysis of corn starch and series connection (1. RRRR, η = 16 E Si 2 P in 4 Z Si + Z load ) exhibited higher energy efficiency than parallel (9. (RRRR), η = 4 E Si 2 P in Z Si + 4 Z load ), thus contributing to more extensive hydrolysis. Although no new functional group was formed, the starch granules were partially cracked into pieces and the crystallinity was slightly increased after IEF-assisted hydrolysis. Differential scanning calorimetry results indicated that IEF-assisted hydrolysis increased the gelatinization temperatures but decreased the enthalpy of starch, with a greatest variation was observed by series connection. Rapid visco-analysis showed that IEF-assisted hydrolysis greatly decreased the pasting viscosity of corn starch and also series connection showed the strongest reduction. The obtained results could provide a theoretical guide for the applications of IEF technology in biomaterial processing. [Display omitted] • Induced electric field (IEF) could enhance the acid hydrolysis of corn starch. • IEF-assisted hydrolysis highly depends on the energy efficiency of IEF system. • Series connection of IEF reactors showed the highest energy efficiency. • IEF-assisted hydrolysis largely decreased the pasting viscosity of corn starch. • IEF-assisted hydrolysis increased gelatinization temperatures but decreased enthalpy. [ABSTRACT FROM AUTHOR]

This study evaluated the effectiveness of induced electric field (IEF) as a novel electrotechnology to assist dilute acid pretreatment of wheat straw (WS) at atmospheric pressure and low temperature (90 °C). The effects of acid concentration and duration on cellulose recovery, hemicellulose and lignin removal were investigated. Meanwhile, the differences between IEF pretreatment and hydrothermal pretreatment were compared by quantitative and qualitative analysis. The optimal pretreatment condition was acid concentration 1 % with the period of 5 h. Under the parameters, the hemicellulose removal of WS after IEF pretreatment was up to 73.6 %, and the enzymatic efficiency was 55.8 %. In addition, the irregular surface morphology, diminished functional groups associated with hemicellulose, increased specific surface area and pore volume, as well as improved thermal stability of the residual WS support the remarkable effect of IEF pretreatment. The feasibility of IEF pretreatment is might be due to the fact that the magneto-induced electric field promotes ionization of H + and formation of hydrated hydrogen ions, increasing the acidity of the medium. Secondly, electroporation disrupts the anti-degradation structure of WS and increases the accessibility of cellulose to cellulases. It indicated that IEF is a green and efficient strategy for assisting the separation of hemicellulose from lignocellulose. [Display omitted] • Effectiveness of IEF-DAP for WS at low temperature was evaluated. • The hemicellulose removal of WS after IEF-DAP was up to 73.6 %. • IEF-DAP was more effective than HT-DAP in improving enzymatic efficiency. • IEF may act by promoting ionization, ion migration, and electroporation. [ABSTRACT FROM AUTHOR]

Non-conventional heating technology based on electric fields can be utilized to process liquid foods. In this study, the induced electric field (IEF) was investigated to clarify its inactivation mechanism on E.coli. Staining results show that inactivation of E.coli by IEF can be attributed to the reversible destruction of the cell membrane, followed by the denaturation of intracellular enzymes, and finally the irreversible rupture of the cell membrane. The increased levels of extracellular proteins and nucleic acids were also observed. IEF treatment at 400 Hz and 800 V (or 53 V/cm) results in a reduction of 4.5 log CFU·mL−1 in the number of E.coli. Storage life analysis shows that IEF treatment can improve the stability of apple juice and the content of bioactive components. Thus, IEF is a potential technique for liquid food processing. • The inactivation mechanism of induced electric field on E.coli was investigated. • A reduction of 4.5 log CFU·mL−1 of E.coli was realized by applying the IEF. • IEF treatment retains bio-active components in fresh apple juice. • The storage stability of apple juice was improved through IEF treatment. [ABSTRACT FROM AUTHOR]