Strawberry Treatment with Low Frequency Electromagnetic Fields

Abstract

The studies devoted to application of physical methods for improvement of preservation of plant raw material, in particular: studies of the influence of extremely low/ultralow frequency electromagnetic fields (ELF/ULF EMF) at the stage of preparation for storage on resistance against bacteriological damage and market condition of strawberry are always important. It is established that natural microflora of the considered strawberries is presented by mesophilic aerobic and facultative anaerobic microorganisms (MAFAnM) and molds. The average amount of MAFAnM is 7.1×103CFU/g; the amount of molds is 288 CFU/g. Treatment by ELF EMF at 30 Hz, 10 A for 30 min decreases efficiently microbial contamination of strawberries. In addition to decrease in microbial population, this procedure provides maximum yield of standard products (72.6±2.7) after storage for 14 days at +(2±1)°C. Total losses are by 13.3% lower in comparison with the reference product. Organoleptic evaluation has confirmed the conclusion that preliminary treatment of strawberries by ELF EMF at 30 Hz, 10 A for 30 min provides better retention of organoleptic indicators. Herewith, the treatment by ULF EMF at 40 Hz, 5 A for 30 min increases total losses in comparison with reference product by 0.8% and impairs organoleptic indicators.

Chemical and Biotechnological Methods for the Production of Xylitol: A Review

“…The increasing of xylitol yield can be performed by modifications to the xylitol production process are needed. Modifications are often used to improve the yield, nutritional, sensorial, and physicochemical properties of the products [26], [27], [28]. Modifications can be made starting from the preparation phase of hemicellulosic materials, purification technology or detoxification of xylose rich hydrolyzate, optimization of fermentation conditions by microorganisms or chemical catalyst selection and reaction conditions, xylitol purification obtained, and the crystallization process of xylitol [29].…”