Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon

Zhang, Yingbo; Shi, Jiyong; Huang, Xiaowei; Zhang, Xiaobo; Li, Zhihua; Zhang, Di; Zhang, Wen; Xu, Yanhua

doi:10.1016/j.ifset.2020.102454

Cited by 53 publications

(39 citation statements)

References 35 publications

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“…When using low‐field nuclear magnetic resonance (LF‐NMR) to detect the moisture migration of tilapia samples, the transverse relaxation time T2 is used as the standard, according to the moisture state during the relaxation process, divided into bound water T21 (0.1–10 ms), nonflowing water T22 (10–100 ms), and free water T23 (100–1000 ms; Li et al., 2020). As shown in Figure 8, B is the control group, and C, D, E, F, and G are 5 G, 10 G, 15 G, 20 G, and 30 G, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of magnetic field‐assisted freezing on water migration, fractal dimension, texture, and other quality changes in tilapia

Wei

et al. 2021

Food Processing Preservation

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To study the effect of magnetic field‐assisted freezing on tilapia quality changes, this experiment used the application of a magnetic field as an auxiliary condition to freeze tilapia, and the static magnetic field strength was 0 G, 5 G, 10 G, 15 G, 20 G, 30 G. The results show that magnetic field‐assisted freezing has a positive effect on the freezing rate, water migration, microstructure, and other aspects. Among the strengths applied, the effect of 15 G is the most significant, and the effect of 20 G and 30 G is lower than that of 15 G. Compared with the control group, the magnetic field intensity of the other groups showed no significant difference in the effect of each index. Under the experimental conditions, the magnetic field has a significant promotion effect on the sample quality, but the effect does not increase linearly with the increase of the magnetic field intensity. Novelty impact statement The use of magnetic field for auxiliary freezing provides a new theoretical method for the freezing quality of tilapia. Using fractal dimension to quantitatively analyze the quality of frozen tilapia and verify the applicability of magnetic field in frozen tilapia.

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Section: Resultsmentioning

confidence: 99%

Effect of magnetic field‐assisted freezing on water migration, fractal dimension, texture, and other quality changes in tilapia

Wei

et al. 2021

Food Processing Preservation

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“…6. When the frozen vegetables and fruit reach the intermediate stage, the corona discharge on the electrode surface ionizes the air, accelerates the momentum of the ions and transfers kinetic energy to the food (Li et al, 2020). At the same time, the ions attached to the surface also increase the convective heat as well as mass transfer.…”

Section: Defrosting Methodsmentioning

confidence: 99%

Drip Loss Control Technology of Frozen Fruits and Vegetables During Thawing: a Review

Wu¹,

Zhang²,

Bhandari³

et al. 2021

Int. Agrophys.

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A b s t r a c t. Frozen fruit and vegetables are types of natural foods without any additives, they are becoming more and more popular because of the seasonal supply of fresh fruit and vegetables, rich nutrition content, convenient consumption, sanitary condition, and favourable preservation performance which only requires simple technology. They are also a type of processed primary agricultural product with a good market share. However, the quality maintenance of frozen fruit and vegetables is a major problem with their preservation. Moreover, a significant number of researchers have been exploring many advanced technologies to maintain their qualities during the preservation process. In this article, the research status of drip loss control technology during the thawing of frozen fruit and vegetables is summarized in three respects: surface predehydration pretreatment, optimal freezing processes and thawing modes, and also its development trend is briefly explored.K e y w o r d s: fruit and vegetables, drip loss, dehydration, freezing, thawing

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“…PEF pretreatment before the drying operation results in enhancing the vitamin and mineral contents in food ( 152 ). It is also used in the freezing of food and improves the quality of food during the thawing process ( 153 ). PEF treatment leads to an improvement in the coefficient of diffusion for water before drying, reduces the time required for freezing and drying food, and maintains the quality of rehydrated and thawed food for a longer period.…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon

Cited by 53 publications

References 35 publications

Effect of magnetic field‐assisted freezing on water migration, fractal dimension, texture, and other quality changes in tilapia

Effect of magnetic field‐assisted freezing on water migration, fractal dimension, texture, and other quality changes in tilapia

Drip Loss Control Technology of Frozen Fruits and Vegetables During Thawing: a Review

Non-thermal Technologies for Food Processing

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