Historical Background of Processing of Foods and Biomass Feedstock’s by Electricity and Pulsed Electric Energy

Vorobiev, Eugène; Lebovka, Nikolaï

doi:10.1007/978-3-030-40917-3_1

Cited by 2 publications

(3 citation statements)

References 79 publications

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“…The cell structural damage index, Z i , was defined by the following equation: 15

Z_{normali} = (σ - σ_{normali}) / (σ_{normald} - σ_{normali})

where σ is the calculated electrical conductivity value of PEF heating and the subscripts d and i refer to the conductivities of intact (fresh) and completely damaged (frozen–thawed) carrot disks, respectively. In this study, the following values were obtained: σ i = 0.484 ± 0.009 S m −1 and σ d = 2.110 ± 0.194 S m −1 .…”

Section: Methodsmentioning

confidence: 99%

“…[12][13][14] It has been demonstrated that PEF treatment has a significant effect on tissue damage to extract more bioactive compounds in less time and with less energy. 15 In addition, PEF treatment has been widely used in the food frying process as it makes food materials softer, thus improving cutting and reducing oil uptake during frying 16 and potentially improving drying efficiency. 10 Moreover, there are also some studies focusing on investigating the effects of PEF on bioactive content and quality attributes of different foods.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, several studies have been conducted on the effects of PEF for the extraction of bioactive compounds and food preservation 12‐14 . It has been demonstrated that PEF treatment has a significant effect on tissue damage to extract more bioactive compounds in less time and with less energy 15 . In addition, PEF treatment has been widely used in the food frying process as it makes food materials softer, thus improving cutting and reducing oil uptake during frying 16 and potentially improving drying efficiency 10 .…”

Section: Introductionmentioning

confidence: 99%

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Effect of heat and pulsed electric field treatment on the physicochemical and nutritional properties of carrots

Wang

Liú

et al. 2022

J Sci Food Agric

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BACKGROUND: Carrots are widely used in home cooking and vegetable processing industries because of their high nutritional value. However, different processing methods may produce a negative impact on carrot texture and nutrition quality. Therefore, the development of better processing methods to preserve the texture and nutrition quality of carrots will be beneficial to the carrot industry. RESULTS:The effects of heat and pulsed electric field (PEF) treatments with different heat temperatures (T) and holding time (t h ) on comprehensive changes in thermal efficiency profiles, and physicochemical (color, hardness, cell structural damage) and nutritional (releasable ⊎-carotene contents) properties of carrots were studied. In addition, electrical conductivity (⊞) and soluble matter contents (°Brix) were determined for the heat-treated extracts. The value of total color difference (ΔE) and cell structural damage index (Z) of carrots, ⊞ and °Brix of extracts all increased with increasing T and t h under different heat experimental conditions, whereas the value of cutting force (F) presented an opposite tendency and content of releasable ⊎-carotene decreased after t h > 2 min at T = 100 °C. CONCLUSION:The results show that PEF heating is beneficial in preventing changes in physicochemical and nutritional properties of carrots compared to traditional heat treatment. PEF has potential as a heating technology in the food industry.

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“…The cell structural damage index, Z i , was defined by the following equation: 15