Effects of Pulsed Electric Fields on Physicochemical Properties and Microbial Inactivation of Carrot Juice

Xiang, Bob Yongsheng; Sundararajan, Srijanani; Solval, Kevin Mis; Espinoza-Rodezno, Luis A.; Aryana, Kayanush J.; Sathivel, Subramaniam

doi:10.1111/jfpp.12115

Cited by 20 publications

(11 citation statements)

References 39 publications

(79 reference statements)

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“…In general, the possible applications of non-thermal technologies ( Fig. 1) are connected with food preservation [7][8][9][10][11] or enhancement of heat and=or mass-based processes. [12][13][14][15][16][17] …”

mentioning

confidence: 99%

Selected Emerging Technologies to Enhance the Drying Process: A Review

et al. 2014

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According to the U.S. Energy Information Association (EIA), world energy consumption will increase by 56% in 2040. Therefore, a lot of effort is being dedicated to maintaining economic development with minor impact on the environment. This can be done altering existing technologies or introducing completely new technologies. Due to the fact that drying can be considered one of the most energyconsuming processes, researchers have focused on ways to save energy while minimally changing the physicochemical properties of food, which shape its quality. Additionally, the increasing growth of consumer expectations and their nutritional knowledge have further stimulated efforts to seek new solutions. Non-thermal technologies such as pulsed electric field (PEF), ultrasound (US), and high hydrostatic pressure (HHP) seem to meet the expectations of both producers and consumers. This article reviews the impact of PEF, US, and HHP on drying kinetics and the quality attributes of dried food. INTRODUCTIONThe increase in food prices and the huge energy expenditures on foodstuff drying are the main reasons for the growing interest in drying process intensification. Conventional dewatering methods are progressively complemented by novel techniques which could give a high-quality product at lower production costs. Among the currently proposed solutions, non-thermal techniques such as ultrasound (US), pulsed electric field (PEF), and high hydrostatic pressures (HHP) are extremely noteworthy for drying of heat-sensitive foods since their application is not connected with a high increase in material temperature. In addition to dehydration, [1][2][3][4][5][6] several examples of the use of these technologies in food processing can be found in the scientific literature. In general, the possible applications of non-thermal technologies ( Fig. 1) are connected with food preservation [7][8][9][10][11] or enhancement of heat and=or mass-based processes. [12][13][14][15][16][17]

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confidence: 99%

Selected Emerging Technologies to Enhance the Drying Process: A Review

et al. 2014

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“…For example, the PEF treatment to carrot juice assured insignificant diminution in pH, electric conductivity, color, brix and titratable acidity along with log reduction of 4.3 and 3.4 D for mold and yeast respectively while keeping the mineral element persevered (Akin and Evrendilek 2009). The physicochemical properties of PEF treated carrot juice such as total acidity, color and viscosity are equivalent to that of fresh juice (Xiang et al 2014). All these facts elucidate that an effective PEF treatment system can meet the consumers demands.…”

Section: Introductionmentioning

confidence: 79%

Comparative analyses of prediction models for inactivation of Escherichia coli in carrot juice by means of pulsed electric fields

Singh

et al. 2017

J Food Sci Technol

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This paper reports the prediction capacity of various microbial inactivation models to prefigure the bactericidal effect using pulsed electric field (PEF) on liquid food. The aim of study was to compare the various inactivation models based on accuracy and bias factor to find out the most accurate inactivation model for Escherichia coli present in carrot juice treated with PEF. In this study, E. coli suspended in carrot juice was treated with varying pulsed electric field strength for different intervals. The obtained data were utilized for the evaluation of parameters of Bigelow, Peleg, Hülsheger and Weibull inactivation models. Furthermore, secondary models were developed for Hülsheger and Weibull to predict the microbial inactivation at any level of field strength and treatment time. The secondary model for Hülsheger exhibits 5.8% error as compared to the Weibull model having 8.5% error in prediction of death kinetics of E. coli suspended in carrot juice by means of PEF. The comparative analysis of secondary models to forecast the unknown data set unveiled the superior functioning of Hülsheger model.

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“…Many studies have focused on the use of PEF in microbial inactivation in liquid foods (Beveridge, 2005;Sharma, Bremer, Oey, & Everett, 2014;Xiang et al, 2014). Alcohol beverages can potentially resist spoilage caused by microorganisms because of their relatively high acidity and alcohol content (Beveridge, Wall, MacGregor, Anderson, & Rowan, 2004).…”

Section: Microbial Growth Controls In Winesmentioning

confidence: 99%