Effect of High-Intensity Electric Field Pulses on Solid Foods

Toepfl, Stefan; Siemer, Claudia; Heinz, Volker

doi:10.1016/b978-0-12-411479-1.00008-5

Cited by 30 publications

(17 citation statements)

References 44 publications

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“…The second drying stage is characterized by the migration of moisture from the inner interstices of the sample to the outer surface [10,34]. This limiting factor can be reduced by the PEF-induced pores in the membranes and a facilitated mass transfer [50,51]. ) and drying profiles (PEF ; untreated ) for the necessary drying time t (min) to reach an Mr ≤ 7%.…”

Section: Represents the Delaypoint (Dp)mentioning

confidence: 99%

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

Ostermeier

Parniakov

Toepfl

et al. 2020

Foods

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Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters influencing the drying process of fruit and vegetable tissue. This study investigates the applicability of PEF pre-treatment considering the industrial-scale drying conditions of onions and related quality parameters of the final product. First, the influence of the PEF treatment (W = 4.0 kJ/kg, E = 1.07 kV/cm) on the convective drying was investigated for samples dried at constant temperatures (65, 75, and 85 °C) and drying profiles (85/55, 85/65, and 85/75 °C). These trials were performed along with the determination of the breakpoint to assure an industrial drying profile with varying temperatures. A reduction in drying time of 32% was achieved by applying PEF prior to drying at profile 85/65 °C (target moisture ≤7%). The effective water diffusion coefficient for the last drying section has been increased from 1.99 × 10−10 m2/s to 3.48 × 10−10 m2/s in the PEF-treated tissue. In case of the 85/65 °C drying profile, the PEF-treated sample showed the highest benefits in terms of process efficiency and quality compared to the untreated sample. A quality analysis was performed considering the colour, amount of blisters, pyruvic acid content, and the rehydration behavior comparing the untreated and PEF-treated sample. The PEF-treated sample showed practically no blisters and a 14.5% higher pyruvic acid content. Moreover, the rehydration coefficient was 47% higher when applying PEF prior to drying.

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Section: Represents the Delaypoint (Dp)mentioning

confidence: 99%

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

Ostermeier

Parniakov

Toepfl

et al. 2020

Foods

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“…PEF technology is based on applying short electrical pulses of high voltage to a product, placed between two electrodes. The polarization of the cell membrane leads to permeabilization and disruption of cellular tissue (Toepfl et al., 2014). Thereby mass and heat transfer processes can be improved without undesirable changes in food quality (Barbosa‐Cánovas & Altunakar, 2006).…”

Section: Introductionmentioning

confidence: 99%

The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties

Lammerskitten

Шорсткий

Parniakov

et al. 2020

J. Food Process. Preserv.

Self Cite

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Mango fruit (Mangifera indica L.) belongs to the Anacardiaceae family (Barreto et al., 2008). Mango has a special economic position, due to its high nutritional value and rising consumer demand in the recent years. It is a great source of carbohydrates, vitamin A, B 1 , B 3 , B 5 , B 6, and C as well as β-carotene (Braga et al., 2019). However, of particular importance is the high content of polyphenols, including mangiferin, catechins, anthocyanins and many other, protecting the cells from free radical damage (Izli et al., 2017). Globally, the mango production is around 50.65 million tons in 2017 and it has increased by around 25% in the last five years (Statista, 2019). Due to the seasonal availability and short shelf life of mango, drying is a common method, that is used to prevent deteriorating processes and to provide mango all year round (Izli et al., 2017; Mitra, 2016).

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“…This phenomenon is called electroporation and results in altering membrane permeability through the formation of pores allowing the exchange of membrane components with the cell environment [171]. Regarding the sensory qualities of the products, which are equally important with food safety, Toepfl et al (2014) [172] suggested that PEF treatment possibly has less effect on meat and fish products than traditional thermal methods, and further investigation is necessary.…”

Section: General Description Of Pef Technologymentioning

confidence: 99%

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Εkonomou¹,

Boziaris²

2021

Applied Sciences

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A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.

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Effect of High-Intensity Electric Field Pulses on Solid Foods

Cited by 30 publications

References 44 publications

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

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