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 μs 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 hypertonic 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.

Tylewicz, U., Tappi, S., Mannozzi, C., Romani, S., Dellarosa, N., Laghi, L., et al. (2017). Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries. JOURNAL OF FOOD ENGINEERING, 213, 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

Tylewicz, Urszula
;
Tappi, Silvia;MANNOZZI, CINZIA;Romani, Santina;Dellarosa, Nicolò;Laghi, Luca;Ragni, Luigi;Rocculi, Pietro;Dalla Rosa, Marco
2017

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 μs 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 hypertonic 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.
2017
Tylewicz, U., Tappi, S., Mannozzi, C., Romani, S., Dellarosa, N., Laghi, L., et al. (2017). Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries. JOURNAL OF FOOD ENGINEERING, 213, 2-9 [10.1016/j.jfoodeng.2017.04.028].
Tylewicz, Urszula; Tappi, Silvia; Mannozzi, Cinzia; Romani, Santina; Dellarosa, Nicolò; Laghi, Luca; Ragni, Luigi; Rocculi, Pietro; Dalla Rosa, Marco...espandi
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/612818
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