Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes)

2014 ◽  
Vol 26 ◽  
pp. 159-167 ◽  
Author(s):  
Sze Ying Leong ◽  
Lena-Katrin Richter ◽  
Dietrich Knorr ◽  
Indrawati Oey
Keyword(s):  
Electric Field ◽  
Cutting Force ◽  
Daucus Carota ◽  
Pulsed Electric Field

scholarly journals The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1674
Author(s):  
Se-Ho Jeong ◽  
Eui-Chan Kim ◽  
Dong-Un Lee
Keyword(s):  
Field Strength ◽  
Electric Field ◽  
Cutting Force ◽  
Pulsed Electric Field ◽  
Drip Loss ◽  
Semitendinosus Muscle ◽  
Fresh Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meats

The effects of a consecutive process of pulsed electric field (PEF) treatment, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle were investigated. Fresh meats were PEF-treated with different electric field strengths of 1.0, 1.5, and 2.0 kV/cm, and then the control and PEF-pretreated beef samples were sous-vide cooked at 60 °C for up to 24 h. The PEF pretreatment resulted in tenderization of the fresh meat proportional to the increase in the electric field strength. A significant decrease in cutting force (by 35%) was observed after PEF treatment at 2.0 kV/cm. The hardness and chewiness of the meat were also significantly reduced by PEF treatment. After sous-vide cooking, the PEF-pretreated samples exhibited a significantly reduced cutting force, redness value (a*), and myoglobin content (mg/g) (p < 0.05). However, there were no significant differences in cooking loss and drip loss (p > 0.05). When the sous-vide-cooked meats were reheated in an oven (230 °C, 5 min), the reduced cutting force induced by the PEF pretreatment was retained.

Influence of Pulse Width on Polyphenol Extraction from Agricultural Products by Pulsed Electric Field

2013 ◽  
Vol 133 (2) ◽  
pp. 32-37 ◽  
Author(s):  
Akira Nakagawa ◽  
Hitoshi Hatayama ◽  
Koichi Takaki ◽  
Shoji Koide ◽  
Yukio Kawamura
Keyword(s):  
Electric Field ◽  
Pulse Width ◽  
Pulsed Electric Field ◽  
Agricultural Products ◽  
Polyphenol Extraction

Development of PEF extraction technology by Maguin

2015 ◽  
pp. 758-760
Author(s):  
Romain Delecourt ◽  
Loïc Marsal
Keyword(s):  
Sugar Beet ◽  
Electric Field ◽  
Pulsed Electric Field ◽  
Extraction Technology ◽  
Application System ◽  
Wide Range ◽  
Type Machine

Maguin (France) is still active in the application of pulsed electric field (PEF) technology. After having carried out successful tests on a 10 t/h pilot screw-type machine on sugar beet cossettes, a new application system based on a roller technology has been developed. This technology allows a wide range of application due to its flexibility with flowrates and materials. A variety of process schemes are proposed to ensure the best performance of the PEF technology.

Sign in / Sign up

Export Citation Format

Share Document