Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameters, energy consumption, and shelf-life determination

Al‐Hilphy, Asaad R.; Abdulstar, Alaa R.; Gavahian, Mohsen

doi:10.1016/j.ifset.2020.102568

Cited by 25 publications

(14 citation statements)

References 19 publications

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“…This observation was in line with that reported in a recent study by Gavahian and Chu (2021). Besides, Al‐Hilphy, Abdulstar, and Gavahian (2021) pointed that the SEC increased by 344% when the EFS increased from 8.33 to 20.8 V/cm for the milk treated with the electric field at constant time of processing. Similarly, Al‐Hilphy et al (2021) found that the SEC increased by 113.88% when the EFS increased from 4.28 to 15.71 V/cm.…”

Section: Resultsmentioning

confidence: 99%

Effects of electrical field stimulation on the physicochemical and sensory attributes of aged chicken meat

Al‐Hilphy

Al-Asadi

Al-Hmedawy

et al. 2022

J Food Process Engineering

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Various physical, chemical, and biological practices have been adopted in the meat industry to enhance the tenderness of aged chicken meat. Among these, electrical field stimulation is used as an innovative tool in enhancing meat quality. Purposely, the present study was designed to evaluate the effectiveness of electrical stimulation (ES) on different quality attributes (chemical, physical, & sensory) of laying aged chicken (Gallus domesticus) carcasses. To assess the effect of ES on meat quality of aged chicken (1.5 years), a total of 54 birds were slaughtered and their respective carcasses were subjected to electric field strengths (EFSs) of 3.67 and 7.33 V/cm. Physicochemical and sensorial characteristics of the ES-treated groups (3.67 and 7.33 V/cm) and control group (without ES) meat were compared during the storage periods 0, 30, and 60 days. The results revealed that the electrical conductivity and specific energy consumption increased significantly with an increase in the EFS. ES significantly (p < .05) decreased peroxide number (by 12.62%), free fatty acids (FFA; by 13.46%), drip loss (by 4.25%), and cooking loss (by 50.85%), and increased pH (by 5.90%). Besides, ES-treated samples showed significant superiorities in terms of sensory characteristics in comparison with control samples. An artificial neural network (ANN) gave a good fitting to predict the development of peroxide value and FFA during storage. Practical applicationsElectrical stimulation (ES) has been studied as a means to reduce the time required for aging to prevent meat hardness. ES improves the tenderness of meat by reducing Abbreviations: ANN, artificial neural network; B, number of millimeters of KOH smeared with the plank sample; CL, cooking loss (%); DL, drip loss (%); EFS, electric field strengths (V/cm); ES, electrical stimulation; FFA, free fatty acids (%); I, current (A); L, distance between electrodes (m); m, mass of chicken (kg); PV, peroxide value (meq/kg); R.L.S.D, revised least significant difference; S, cross-sectional area (m 2 ); SEC, specific energy consumption (kJ/kg); t, operating time (s); U, voltage (V); W, weight of sample (kg); W 1 , sample weight after 48 h (g); W ac , weight after cooking (g); Wbc, weight before cooking (g); Wo, original sample weight (g); σ, electrical conductivity (S/m); φ, number of milliliters of KOH swabbed with the oil or fat sample.

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Section: Resultsmentioning

confidence: 99%

Effects of electrical field stimulation on the physicochemical and sensory attributes of aged chicken meat

Al‐Hilphy

Al-Asadi

Al-Hmedawy

et al. 2022

J Food Process Engineering

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“…Modern techniques have been established targeting the production of beverages with the same characteristics as those of traditional kefir. For the industrial production of kefir, fresh raw milk must be applied to heat treatment, targeting microbiological safety and shelf-life [68]. The combinations of time and temperature applied in the heat treatment of fresh raw milk range between low-temperature, long-time pasteurization (e.g., 85 • C for 30 min, 90 • C for 15 min, 90-95 • C for 2 to 3 min, or 63 • C for 30 min) to ultra-high-temperature (UHT) sterilization (e.g., about 135-154 • C for a couple of seconds) [68].…”

Section: Commercial Kefir Productionmentioning

confidence: 99%

“…For the industrial production of kefir, fresh raw milk must be applied to heat treatment, targeting microbiological safety and shelf-life [68]. The combinations of time and temperature applied in the heat treatment of fresh raw milk range between low-temperature, long-time pasteurization (e.g., 85 • C for 30 min, 90 • C for 15 min, 90-95 • C for 2 to 3 min, or 63 • C for 30 min) to ultra-high-temperature (UHT) sterilization (e.g., about 135-154 • C for a couple of seconds) [68]. Subsequently, the pasteurization of milk for kefir production is usually applied at 90 • C for 2 min, with the aim of ensuring sustainable production and maintenance of the milk's nutritional value, although traditional manufacturing techniques suggested no heat treatment [69].…”

Section: Commercial Kefir Productionmentioning

confidence: 99%

Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

et al. 2021

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The consumption of fermented foods posing health-promoting attributes is a rising global trend. In this manner, fermented dairy products represent a significant subcategory of functional foods with established positive health benefits. Likewise, kefir—a fermented milk product manufactured from kefir grains—has been reported by many studies to be a probiotic drink with great potential in health promotion. Existing research data link regular kefir consumption with a wide range of health-promoting attributes, and more recent findings support the link between kefir’s probiotic strains and its bio-functional metabolites in the enhancement of the immune system, providing significant antiviral effects. Although it has been consumed for thousands of years, kefir has recently gained popularity in relation to novel biotechnological applications, with different fermentation substrates being tested as non-dairy functional beverages. The present review focuses on the microbiological composition of kefir and highlights novel applications associated with its fermentation capacity. Future prospects relating to kefir’s capacity for disease prevention are also addressed and discussed.

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“…It simulates the thermal modeling system of solar milk pasteurization operated through a number of fully covered semitransparent photovoltaic thermal integrated parabolic concentrators (N/PVT/IPC). Al-Hilphy et al [128] presented a new non-thermal moderate electric field (MEF) process for milk pasteurization. There is no information on the effect of the two methods, N/PVT/IPC and MEF, on the loss in IgG concentration.…”

Section: Process Alternativesmentioning

confidence: 99%

Bovine Colostrum for Human Consumption—Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing

Fasse

Alarinta

Frahm

et al. 2021

Dairy

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The main purpose of bovine colostrum, being the milk secreted by a cow after giving birth, is to transfer passive immunity to the calf. The calves have an immature immune system as they lack immunoglobulins (Igs). Subsequently, the supply of good quality bovine colostrum is required. The quality of colostrum is classified by low bacterial counts and adequate Ig concentrations. Bacterial contamination can contain a variety of human pathogens or high counts of spoilage bacteria, which has become more challenging with the emerging use of bovine colostrum as food and food supplements. There is also a growing risk for the spread of zoonotic diseases originating from bovines. For this reason, processing based on heat treatment or other feasible techniques is required. This review provides an overview of literature on the microbial quality of bovine colostrum and processing methods to improve its microbial quality and keep its nutritional values as food. The highlights of this review are as follows: high quality colostrum is a valuable raw material in food products and supplements; the microbial safety of bovine colostrum is increased using an appropriate processing-suitable effective heat treatment which does not destroy the high nutrition value of colostrum; the heat treatment processes are cost-effective compared to other methods; and heat treatment can be performed in both small- and large-scale production.

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Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameters, energy consumption, and shelf-life determination

Cited by 25 publications

References 19 publications

Effects of electrical field stimulation on the physicochemical and sensory attributes of aged chicken meat

Effects of electrical field stimulation on the physicochemical and sensory attributes of aged chicken meat

Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

Bovine Colostrum for Human Consumption—Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing

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