The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue

被引：64
作者：
Wiktor, Artur [1 ]
Schulz, Matthias [2 ]
Voigt, Erik [2 ]
Witrowa-Rajchert, Dorota [1 ]
Knorr, Dietrich [2 ]
机构：
[1] Warsaw Univ Life Sci, Fac Food Sci, Dept Food Engn & Proc Management, PL-02776 Warsaw, Poland
[2] Tech Univ Berlin, Fak Prozesswissensch 2, Fachgebiet Lebensmittelbiotechnol & Prozesstech, D-14195 Berlin, Germany
来源：
JOURNAL OF FOOD ENGINEERING | 2015年 / 146卷
关键词：
Pulsed electric field; Immersion freezing; Thawing; Color; Mechanical properties; MICROBIAL INACTIVATION; OSMOTIC DEHYDRATION; POWER ULTRASOUND; HIGH-PRESSURE; QUALITY; ELECTROPORATION; PARAMETERS; KINETICS; IMPACT;
D O I：
10.1016/j.jfoodeng.2014.08.013
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The aim of this work was to investigate the effect of pulsed electric field on kinetics of immersion freezing and thawing, and quality of freeze-thawed apple. The time of each freezing and thawing stage was distinguished. The quality of freeze-thawed products was assessed by mass loss, textural properties and color change. PEF application resulted in 3.5-17.2% total freezing time reduction. The phase transition stage during freezing was up to 33% shorter in comparison with the untreated samples. The total thawing time was reduced by 71.5%. Maximal mass loss (8.9%) was noticed for apples treated by 50 pulses at 5 kV/cm. However, the samples treated by 10 pulses at 3 kV/cm were characterized by lower mass loss (1.6%) as compared to the untreated samples (2.3%). PEF treatment changed the color of samples (Delta E = 5.74-19.58). The results of the research indicate that it is possible to modify freeze-thawed products' texture by PEF application. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：8 / 16
页数：9
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