Effect of pulsed-vacuum and ohmic heating on the osmodehydration kinetics, physical properties and microstructure of apples (cv. Granny Smith)

Diffusion mechanisms during the osmotic dehydration of Granny Smith apples subjected to a moderate electric field

“…1a-c shows that the higher the MEF treatment (from 0 to 17 V/cm) the higher was the solids content. This result can be explained due to the mechanism of mass transfer in combination with the effect of electroporation, which together promote changes in the structure of the treated samples (Chiralt and Talens, 2005;Moreno et al, 2011Moreno et al, , 2013. Furthermore, the sugar concentration of the product increased with osmotic solutions of increasing concentration, being highest in solutions of 65°Brix.…”

“…The samples were immersed in a cylindrical cell made of stainless steel with a plastic bottom. The cell was composed of two concentric cylinders (3.7 cm and 19 cm diameter) connected to a generator by means of two electrodes (Moreno et al, 2011). The osmotic solution was exposed to an alternating current with voltage of 70, 100 or 130 V, generating electric fields of 9, 13 or 17 V/cm, respectively.…”

“…The plasmalemma and tonoplast contraction is correlated with the cellular reduction and deformation. These changes result in the loss of cellular cohesion, fruit firmness and fruit textural quality (Moreno et al, 2011). Osmodehydrated apple samples treated with moderate electric field (OD/MEF) had altered and perforated cell walls ( Fig.…”

Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis)

“…The equipment used for OH was described in detail by Moreno et al (2011). In the OH process, mussels (10 units, approximately 120 g) in a mesh bag were submerged in a tank (1:9 mussel:saline solution ratio) with two concentric stainless steel cylinders (3.7 cm and 19 cm) and a plastic bottom connected by two electrodes to a source of current for 4 min in a 0.03% saline solution to reach temperatures of 50 ± 1°C, 70 ± 1°C, and 90 ± 1°C; the electrical conductivity of the samples was 21.5 mS/cm.…”

Optimizing the incorporation of aloe vera in yacon (smallanthus sonchifolius poepp. & endl.) Through vacuum impregnation using response surface

“…In food processing, the enrichment of vegetable products with desirable compounds by different techniques, such as vacuum impregnation (VI), has been largely used to obtain a rapid penetration of solvated compounds in plant tissues together with a homogeneous concentration profile of the solutes in the final products [12]. VI has proven to be a useful method to enrich fruit and vegetable tissue with desirable solutes (e.g., firming and antioxidant agents, flavors, cryoprotectants, vitamins, minerals, and probiotics) able to stabilize and/or improve the sensory and/or the functional properties of food products [13], [14], [15], [16], [17], [18], [19].…”