Freezing of potato tissue pre-treated by pulsed electric fields

被引：74

作者：

Jalte, Mounia ^{[1
]}

Lanoiselle, Jean-Louis ^{[1
]}

Lebovka, Nikolai I. ^{[1
,2
]}

Vorobiev, Eugene ^{[1
]}

机构：

[1] Univ Technol Compiegne, Dept Genie Preocedes Ind, Ctr Rech Royallieu, F-60206 Compiegne, France

[2] NAS Ukraine, Inst Biocolloidal Chem, UA-03142 Kiev, Ukraine

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2009年 / 42卷 / 02期

关键词：

Electroporation; Freezing; Pulsed electric fields; Freeze-drying; INTRACELLULAR ICE FORMATION; PRESSURE; FOODS; DAMAGE; TEMPERATURE; ULTRASOUND; CRYSTALS; FROZEN; SHAPE; TIME;

D O I：

10.1016/j.lwt.2008.09.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of pulsed electric fields (PEF) pre-treatment on the freezing, freeze-drying and rehydration behavior of potato were studied. Potato samples (26 mm diameter, 10 mm high) were treated by PEF (400 V/cm) for various durations between 10(-4) and 0.3 s. The degree of tissue damage was quantified by the change in electrical conductivity. PEF treated and untreated samples were either frozen in an air-blast freezer with air at -35 degrees C and 2 m/s velocity or freeze-dried at 0 degrees C and 0.04 mbar pressure and then rehydrated in water at 25 degrees C. The freezing times for PEF pre-treated samples reduced as the PEF-induced tissue damage increased. Scanning electron microscope images of the air-blast frozen and then freeze-dried samples showed increased deformation of cells and larger intercellular spaces (frozen samples only) for the PEF pre-treated samples. However, PEF pre-treatment improved the rate of freeze-drying and improved the quality and rehydration of the samples. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：576 / 580

页数：5

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