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

本研究调查了脉冲电场 (PEF) 和冻融 (FT) 预处理对压榨菊苣 (P) 的汁液产量和质量的影响。四种不同的模式（P、PEF-P、FT-P 和 P-PEF-P) 进行了比较。评估了压榨模式、PEF 条件、甜菜大小对果汁产量的影响，以及总可溶物质 (°Bx)、电导率、pH、压榨果汁中的浊度。还研究了不同模式的压制动力学。对于所研究的模式，FT-P 模式获得最高的出汁率和动力学速率，最低的是 P 模式。PEF-P 和 P-PEF-P 模式的出汁率相同，比 P 模式提高了 9%。600 V/cm 的强度和 0.2 秒的持续时间是具有所需能量消耗的最佳 PEF 条件。此外，蛋糕混合和相对较小的甜饼允许在 PEF-P 模式的辅助下提高果汁产量。质量分析表明，通过PEF-P 模式从较小的甜菜中榨取的汁液具有较低的浊度和较高的菊粉含量。