Pulsed Electric Field Processing as an Effective Tomato Peeling Method

Sosnin, Maxim; Munassar, Emad M. A.; Techakanon, Chukwan; Siemer, Claudia; Toepfl, Stefan; Шорсткий, Иван

doi:10.21603/2074-9414-2022-1-189-198

Cited by 3 publications

(3 citation statements)

References 24 publications

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“…The first 8 experiments were performed at noncenter points to obtain an overview, and the final 5 experiments were performed at the center points. During a pilot study of PEF application for peeling [18], two main factors were identified that affect the kiwifruit peeling performance: the time elapsed after PEF treatment before peeling (X 1 ) and the PEF-specific energy input (X 2 ).…”

Section: Experimental Design and Processmentioning

confidence: 99%

“…Depending on the applied field strength, the pores can be reversible or irreversible. With regard to peeling, the benefits of PEF have already been observed for tomatoes [18]. In this study, the influence of different PEF treatment settings on the peeling of kiwifruit, as well as on the physicochemical parameters including pH, °Brix, water activity, phenolic compound, colour, and antioxidant capacity, was investigated.…”

Section: Introductionmentioning

confidence: 99%

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Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing

Shorstkii,

Stuehmeier-Niehe,

Sosnin

et al. 2023

Journal of Food Processing and Preservation

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The kiwifruit processing industry is focused on product yield maximization and keeping energy costs and waste effluents to a minimum while maintaining high product quality. In our study, pulsed electric field (PEF) pretreatment enhanced kiwifruit processing to facilitate peelability and specific peeling process and enhanced valorization of kiwifruit waste. PEF optimization was applied to obtain the best treatment parameters. A 32 factorial design of response surface methodology was applied to find the effect of time elapsed after PEF treatment and the PEF-specific energy input on specific peeling force and kiwifruit firmness as response criteria. Under the optimized condition, the specific peeling force decreased by 100, and peelability increased by 2 times. The phenolic content and antioxidant capacity of PEF-treated kiwifruit bagasse were 5.1% and 260% richer than the control sample. Overall, the optimized PEF pretreatments incorporated into kiwifruit processing led to decreased energy demand and increased productivity.

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Section: Experimental Design and Processmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing

Shorstkii,

Stuehmeier-Niehe,

Sosnin

et al. 2023

Journal of Food Processing and Preservation

Self Cite

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show abstract

“…The suggested CAP treatment can be potentially used as an alternative to traditional technologies such as chemical and thermal treatment. Khudyakov et al [31] compared the efficacy of peeling with pulsed electric field pretreatment (E = 1 kV/cm; specific energy 1, 5, and 10 kJ/kg) for the tomato peeling procedure. It was found that tomato peeling was more effective at 1 kJ/kg.…”

Section: Improvement In Peeling Of Whole Tomatomentioning

confidence: 99%

Cold Plasma Technology for Tomato Processing By-Product Valorization: The Case of Tomato Peeling and Peel Drying

Sosnin,

Berestenko,

Mounassar

et al. 2023

Eng

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The tomato processing industry is focused on product yield maximization, keeping energy costs and waste effluents to a minimum while maintaining high product quality. In our study, cold atmospheric plasma (CAP) pretreatment enhanced tomato processing to facilitate peelability, a specific peeling process, and enhance peel drying. Peeling force analysis determined that CAP pretreatment of whole tomatoes improved peelability under the conditions used. The specific peeling force after CAP treatment decreased by more than three times. It was observed that cold atmospheric plasma pretreatment reduced the duration of infrared drying of tomato peels by 18.2%. Along with that, a positive effect on the reduction of the specific energy consumption of peel drying was shown for CAP-pretreated tomato peels. The obtained data show that the technology of cold atmospheric plasma pretreatment, in particular, when processing whole tomatoes and tomato peels, has a promising application in industry, as it can significantly reduce the specific energy consumption for peeling and drying procedures.

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Cold Atmospheric Gas Plasma Processing of Apple Slices

Sosnin

Шорсткий

2023

Food Processing: Techniques and Technology

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The food industry needs more effective drying procedures that would maintain the quality of the original fruit or vegetable. Infrared drying combined with advanced electrophysical technologies may be a perfect solution. The present research objective was to study the effect of low-temperature atmospheric gas plasma treatment on the drying efficiency of apple slices. The research featured apples of the Idared variety (Russia) sliced into pieces of 5, 7, and 10 mm. The experiment involved the parameters of drying kinetics and moisture diffusion. The quality of the apple slices was assessed by the total content of phenols and flavonoids, generalized antiradical activity, color characteristics, and the Fourier transform infrared (FT-IR) spectrum. The electropores induced by the cold atmospheric gas plasma processing had a tree-like structure. The pre-treatment reduced the drying time by 18.0, 13.0 and 10.5% for the samples with a thickness of 5, 7, and 10 mm, respectively. The specific energy consumption decreased by 15–18%, depending on the slice thickness. The pre-treatment also increased the total content of phenols, flavonoids, and antiradical activity by 2.5–14.3, 19.1–25.9, and 8.3–35.4%, respectively. Therefore, the pre-treatment with cold atmospheric gas plasma reduced the drying time and preserved the original biologically active compounds in dried apple slices.

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Pulsed Electric Field Processing as an Effective Tomato Peeling Method

Cited by 3 publications

References 24 publications

Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing

Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing

Cold Plasma Technology for Tomato Processing By-Product Valorization: The Case of Tomato Peeling and Peel Drying

Cold Atmospheric Gas Plasma Processing of Apple Slices

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