Drying of Potato Tissue Pretreated by Ohmic Heating

Lebovka, Nikolaï; Shynkaryk, Mykola; Vorobiev, Eugène

doi:10.1080/07373930600626677

Cited by 49 publications

(24 citation statements)

References 29 publications

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“…The PEF treatment at high electric field strength of E = 500-1000 V/cm and treatment time within 10 À4 -10 À2 s allows to damage tissue effectively without any significant temperature increase (Lebovka, Shynkaryk, & Vorobiev, 2006;Vorobiev, Jemai, Bouzrara, Lebovka, & Bazhal, 2005) due to electroporation mechanism (Fincan & Dejmek, 2002;Lebovka, Bazhal, & Vorobiev, 2002). Higher electric fields (10 4 -10 5 V/cm) of microsecond duration are promising for the microbial inactivation purposes (Barbosa-Canovas & Vega-Mercado, 1996).…”

Section: Introductionmentioning

confidence: 97%

Plasmolysis of sugarbeet: Pulsed electric fields and thermal treatment

Lebovka

Shynkaryk

El‐Belghiti

et al. 2007

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 97%

Plasmolysis of sugarbeet: Pulsed electric fields and thermal treatment

Lebovka

Shynkaryk

El‐Belghiti

et al. 2007

Journal of Food Engineering

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“…The pulsed electric field ruptures the walls of the tissues due to repeated pulses of high electric field strength, thereby enabling the moisture to migrate out of the tissues that contain them. Lebovka et al [8] studied the effect of electric field strength from 30 to 100 V=cm and found that higher the electric filed, the greater the tissue damage and disintegration.…”

Section: Introductionmentioning

confidence: 98%

A Comparative Study on the Effect of Chemical, Microwave, and Pulsed Electric Pretreatments on Convective Drying and Quality of Raisins

et al. 2008

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In order to discourage the use of chemicals in raisin processing, the effect of microwave and pulsed electric field (PEF) pretreatments on the drying rate and other quality parameters like color, total soluble solids, bulk density, appearance, and market quality were compared with that of chemically pretreated raisins dried at 65 C. The untreated and pretreated samples had a statistically significant difference in drying rate (P < 0.05). The drying rate of chemically pretreated raisins was the highest when compared to others. The results showed that the PEF and microwave-treated samples had a significantly high Total Soluble Solids (TSS), along with good appearance and market quality. INTRODUCTIONRaisins are valued for their medicinal and nutraceutical properties. They are widely used and are popular as a good source of potassium, magnesium, and fiber. Fresh grapes in general contain about 85% moisture content on wet basis. In the process of raisin making it is reduced to 18% (wet basis). This is done traditionally by sun drying. The natural waxy coating on the grapes delays moisture removal. In order to reduce drying time, especially in mechanical drying and to improve quality, grapes are pretreated before the drying process.Pretreatments in raisin processing include dipping in a hot solution of sodium hydroxide and ethyl oleate and sulphur fumigation. With a view to find alternate methods that could reduce drying time using no chemicals, pretreatment with microwaves (MW) and pulsed electric field (PEF) has been explored in this study.

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“…Ohmic heating has tremendous potential in food processing with use in preheating (Hosainpour, Nargesi, Darvishi, & Fadavi, 2014), blanching (Allali, Marchal, & Vorobiev, 2010), cooking (Bozkurt & Icier, 2010;Liu, Jayasingh, Gao, & Farid, 2007;Ozkan, Ho, & Farid, 2004), sterilization and extraction (Darvishi, Khoshtaghaza, & Najafi, 2013;Sarang et al, 2008), evaporation and dehydration (Assiry, Galiy, Alsamee, & Sarifudin, 2010;Lebovka, Shynkaryk, & Vorobiev, 2006;Zhong & Lima, 2003).…”

Section: Introductionmentioning

confidence: 99%