Pulsed electric field treatment of carrots before drying and rehydration

Gachovska, Tanya Kirilova; Simpson, M.V.; Ngadi, Michael; Raghavan, G.S.V.

doi:10.1002/jsfa.3730

Cited by 58 publications

(24 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It can be assumed that the cost of fragmentation of plant material can be decreased as a result of the mechanical properties' alteration, as well. Gachovska et al [33] confirmed this assumption and found that the energy to break point, measured by Instron device, both before dehydration and after rehydration of carrots, significantly differed between untreated, PEF-treated, and blanched material. Interestingly, however, no significant differences have been found within the range of PEF-treated samples, even when the higher electric field strength (from 1 to 1.5 kV=cm) and higher capacitance (from 0.5 to 1 mF) were applied.…”

Section: Dried Materials Propertiessupporting

confidence: 51%

See 1 more Smart Citation

Selected Emerging Technologies to Enhance the Drying Process: A Review

et al. 2014

View full text Add to dashboard Cite

According to the U.S. Energy Information Association (EIA), world energy consumption will increase by 56% in 2040. Therefore, a lot of effort is being dedicated to maintaining economic development with minor impact on the environment. This can be done altering existing technologies or introducing completely new technologies. Due to the fact that drying can be considered one of the most energyconsuming processes, researchers have focused on ways to save energy while minimally changing the physicochemical properties of food, which shape its quality. Additionally, the increasing growth of consumer expectations and their nutritional knowledge have further stimulated efforts to seek new solutions. Non-thermal technologies such as pulsed electric field (PEF), ultrasound (US), and high hydrostatic pressure (HHP) seem to meet the expectations of both producers and consumers. This article reviews the impact of PEF, US, and HHP on drying kinetics and the quality attributes of dried food. INTRODUCTIONThe increase in food prices and the huge energy expenditures on foodstuff drying are the main reasons for the growing interest in drying process intensification. Conventional dewatering methods are progressively complemented by novel techniques which could give a high-quality product at lower production costs. Among the currently proposed solutions, non-thermal techniques such as ultrasound (US), pulsed electric field (PEF), and high hydrostatic pressures (HHP) are extremely noteworthy for drying of heat-sensitive foods since their application is not connected with a high increase in material temperature. In addition to dehydration, [1][2][3][4][5][6] several examples of the use of these technologies in food processing can be found in the scientific literature. In general, the possible applications of non-thermal technologies ( Fig. 1) are connected with food preservation [7][8][9][10][11] or enhancement of heat and=or mass-based processes. [12][13][14][15][16][17]

show abstract

Section: Dried Materials Propertiessupporting

confidence: 51%

“…Afterwards, more scientists analyzed the influence of PEF treatment on drying. Gachovska et al [33] studied the impact of PEF and blanching before the convective drying of a carrot. They concluded that both blanching and PEF treatment enhance the drying rate in comparison with intact samples.…”

Section: Drying Coursementioning

confidence: 99%

Selected Emerging Technologies to Enhance the Drying Process: A Review

et al. 2014

View full text Add to dashboard Cite

show abstract

“…Therefore, the treatments would not affect the visual acceptance of the final product. Contrary results on the effect of heat, high pressure and PEF on rehydration capacity were reported by different working groups for several raw materials (Abe et al, 2011;Ade-Omowaye et al, 2001;Amami et al, 2007;Eshtiaghi et al, 1994;Gachovska et al, 2009;Rastogi & Niranjan, 1998;Taiwo et al, 2002). Differences in product shape, drying technique and rehydration conditions strongly influence the overall rehydration activity and the contribution of pre-processing steps on it.…”

Section: Tablementioning

confidence: 51%

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

Baier

Bußler

Knorr

2015

Food Research International

View full text Add to dashboard Cite

“…(Gachovska, Simpson, Ngadi, & Raghavan, 2009;Martin-Belloso & Sobrino-Lopez, 2011;Puértolas, Cregenzán, Luengo, Álvarez, & Raso, 2013;Soliva-Fortuny, Balasa, Knorr, & Martin-Belloso, 2009; Witrowa-Rajchert, Wiktor, Sledz, & Nowacka, 2014). This emerging technology is based on the application of very short, high voltage pulses to food which is placed between two electrodes.…”

Section: Introductionmentioning

confidence: 99%

“…In order to evaluate this parameter, generally the measurement of electrical conductivity or impedance is used. In many cases on the basis of the electrical parameters measurement the cell disintegration indexes are determined (Bazhal, Ngadi, Raghavan and Nguyen, 2003;Ersus et al, 2010;Gachovska et al, 2009;Lebovka, Bazhal, & Vorobiev, 2002;Lebovka, Praporscic, & Vorobiev, 2004a;Wiktor, Witrowa-Rajchert, & Chudoba, 2009). There are also some other indexes which are based on nonelectrical measurements.…”

Section: Introductionmentioning

confidence: 99%