The aim of this work was to evaluate the effect of pulsed electric field (PEF) pre-treatment on mass transfer phenomena, water distribution and some physico-chemical parameters of osmo-dehydrated organic strawberries. For PEF treatments 100 near-rectangular shaped pulses, with fixed pulse width of 100 mu s and repetition time of 10 ms were used. Electric fields strength applied were 100, 200 and 400 V cm(-1). Afterwards, samples were subjected to OD treatments carried out in two different hyper-tonic solutions (40% w/w), one with sucrose and the other one with trehalose. The results shown that PEF treatment positively affected the mass transfer during OD even at the lowest electric field strength applied (100 V/cm), partially preserving the cell viability and maintaining at the same time the fresh-like characteristics of strawberries. (C) 2017 Elsevier Ltd. All rights reserved.
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries / Tylewicz, Urszula; Tappi, Silvia; Mannozzi, Cinzia; Romani, Santina; Dellarosa, Nicol??; Laghi, Luca; Ragni, Luigi; Rocculi, Pietro; Dalla Rosa, Marco. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 213:(2017), pp. 2-9. [10.1016/j.jfoodeng.2017.04.028]
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries
Urszula Tylewicz
;Silvia Tappi;Cinzia Mannozzi;
2017-01-01
Abstract
The aim of this work was to evaluate the effect of pulsed electric field (PEF) pre-treatment on mass transfer phenomena, water distribution and some physico-chemical parameters of osmo-dehydrated organic strawberries. For PEF treatments 100 near-rectangular shaped pulses, with fixed pulse width of 100 mu s and repetition time of 10 ms were used. Electric fields strength applied were 100, 200 and 400 V cm(-1). Afterwards, samples were subjected to OD treatments carried out in two different hyper-tonic solutions (40% w/w), one with sucrose and the other one with trehalose. The results shown that PEF treatment positively affected the mass transfer during OD even at the lowest electric field strength applied (100 V/cm), partially preserving the cell viability and maintaining at the same time the fresh-like characteristics of strawberries. (C) 2017 Elsevier Ltd. All rights reserved.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
