Potential of high isostatic pressure and pulsed electric fields to improve mass transport in pea tissue

Review of Green Food Processing techniques. Preservation, transformation, and extraction

“…A significant reduction of energy consumption and an acceleration of cooling and drying time could also be achieved when apples and potatoes are electrically treated prior to freeze drying without alteration of the dried samples shape (Parniakov, Bals, Lebovka, & Vorobiev, 2016b;Wu & Zhang, 2014). Similar observations were reported for radiant (Baier, Bußler, & Knorr, 2015) and convective air drying (Gachovska, Adedeji, Ngadi, & Raghavan, 2008;Won, Min, & Lee, 2015). PEF treatment was beneficial to color quality of air-dried products (Won et al, 2015).…”

Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR

“…This phenomenon could be classified as electroporation or electrocompression and according to the electric field strength they could be reversible or irreversible. Electroporation is produced when the external electric field induces conformational changes and the reorganization of the phospholipidic bilayer, generating pores (Liu, Han, Zeng, Sun, & Aadil, 2016;Baier, Bußler, & Knorr, 2015). On the other hand, the electrocompression is produced due to the charges (electrolytes) accumulation at both sides of the cell membrane, which attracts each other, compressing it.…”

Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

“…PEF is a non-thermal promising technology which consists on applying electric fields pulsed through a material placed between two electrodes for very short periods of time (microseconds to milliseconds) (Dellarosa et al, 2016;Parniakov, Lebovka, Bals, & Vorobiev, 2015;Puértolas, Luengo, Álvarez, & Raso, 2012), increasing the osmotic yield treatment (Baier, Bußler, & Knorr, 2015).…”

“…However, when the system is subjected to an external electric field bigger than the native one, changes in the electric conformation and also reorganization of phospholipidic bilayer are produced. This phenomenon could be cause of the cell membrane breakdown, and it is known as electroporation (Baier et al, 2015), a representative diagram can be seen in Figure 1. Another way of membrane breakdown is the electrocompression; when food is subjected to an external electric field the electric charges (particularly electrolytes, such as Ca 2+ , Na + 6 or K + ) accumulate at both sides of the cell membrane generating a potential difference through it.…”