Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat

2020 ◽  
Vol 64 ◽  
pp. 102406 ◽  
Author(s):  
Sheba Mae M. Duque ◽  
Sze Ying Leong ◽  
Dominic Agyei ◽  
Jaspreet Singh ◽  
Nigel Larsen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Thermally Processed

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

2017 ◽  
Vol 41 (1) ◽  
pp. e12638 ◽  
Author(s):  
Domagoj Gabrić ◽  
Francisco Barba ◽  
Shahin Roohinejad ◽  
Seyed Mohammad Taghi Gharibzahedi ◽  
Milivoj Radojčin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Thermal Processing ◽  
Pulsed Electric Fields

Effects of pulsed electric fields (PEF) treatment on physicochemical properties of potato starch

2009 ◽  
Vol 10 (4) ◽  
pp. 481-485 ◽  
Author(s):  
Zhong Han ◽  
Xin An Zeng ◽  
Shu Juan Yu ◽  
Ben Shan Zhang ◽  
Xiao Dong Chen
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Potato Starch ◽  
Pulsed Electric Fields

Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours

2020 ◽  
Vol 129 ◽  
pp. 108839 ◽  
Author(s):  
Sheba Mae M. Duque ◽  
Sze Ying Leong ◽  
Dominic Agyei ◽  
Jaspreet Singh ◽  
Nigel Larsen ◽  
...  
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Pasting Properties ◽  
Thermally Processed ◽  
The Impact

scholarly journals The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed

2017 ◽  
Vol 6 (1) ◽  
pp. 111-118 ◽  
Author(s):  
Hamid Bakhshabadi ◽  
HabibOllah Mirzaei ◽  
Alireza Ghodsvali ◽  
Seid Mahdi Jafari ◽  
Aman Mohammad Ziaiifar
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Black Cumin ◽  
Black Cumin Seed ◽  
Cumin Seed

scholarly journals Impact of pulsed electric fields on vacuum drying kinetics and physicochemical properties of carrot

2020 ◽  
Vol 137 ◽  
pp. 109658 ◽  
Author(s):  
Caiyun Liu ◽  
Annachiara Pirozzi ◽  
Giovanna Ferrari ◽  
Eugene Vorobiev ◽  
Nabil Grimi
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Drying Kinetics ◽  
Vacuum Drying

Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds

2007 ◽  
Vol 83 (1) ◽  
pp. 41-46 ◽  
Author(s):  
S.F. Aguilar-Rosas ◽  
M.L. Ballinas-Casarrubias ◽  
G.V. Nevarez-Moorillon ◽  
O. Martin-Belloso ◽  
E. Ortega-Rivas
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Apple Juice ◽  
Pulsed Electric Fields ◽  
Flavour Compounds

Impact of Pulsed Electric Fields Combined with Thermosonication on the Physicochemical Properties of Chinese Rice Wine

2021 ◽  
Vol 64 (5) ◽  
pp. 1625-1633
Author(s):  
Chenang Lyu ◽  
Xiaolu Qi ◽  
Sun Ying ◽  
Jianping Wang
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Flavor Compounds ◽  
List Type ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Thermal Pasteurization

HighlightsThe TS-PEF diminished the color change compared to individual treatments.The concentration of Fe, Cr, and Ni increased after the treatments of PEF and TS-PEF.The volatile flavor compounds decreased after the treatment of TS and TS-PEF.Abstract. Chinese rice wine (CRW) is a traditional wine prevalent in East Asia. In current industrial production of bottled CRW, an additional thermal pasteurization is required at the bottling stage to extend the shelf life of the product, and this thermal treatment results in quality degradation and even carcinogen formation. In our previous studies, non-thermal technologies such as pulsed electric fields (PEF), thermosonication (TS), and their combination (TS-PEF) have been shown to significantly inactivate Saccharomyces cerevisiae in CRW as an alternative to thermal pasteurization of bottled wine. However, studies of their effects on the quality of CRW are very limited. In this study, we compared the physicochemical properties of CRW treated by pasteurization, PEF, TS, and TS-PEF. The results showed that the basic physicochemical indicators of CRW (total sugar, non-sugar solids, total acidity, amino acid nitrogen, and pH) did not change significantly after all these treatments. The TS-PEF treatment reduced the total color difference caused by the TS or PEF treatments. However, corrosion of the electrodes during PEF and TS-PEF treatment caused a significant increase in iron, chromium, and nickel concentrations. In addition, volatile flavor compounds, such as alcohols, esters, acids, and aldehydes, were reduced much more after TS and TS-PEF treatment than after pasteurization and PEF. Further research is needed on minimizing the negative impacts of these new technologies on the flavor of CRW in the context of effective sterilization. Keywords: Chinese rice wine, Metal ion, Physicochemical properties, Pulsed electric fields, Ultrasound, Volatile flavor compounds.

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