scholarly journals Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin

2020 ◽  
Vol 66 ◽  
pp. 102483 ◽  
Author(s):  
Lucie G. Moens ◽  
Elien De Laet ◽  
Joséphine Van Wambeke ◽  
Ann M. Van Loey ◽  
Marc E.G. Hendrickx
Keyword(s):  
Electric Field ◽  
Daucus Carota ◽  
Thermal Processing ◽  
Pulsed Electric Field

scholarly journals Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

2016 ◽  
Vol 23 (3) ◽  
pp. 265-276 ◽  
Author(s):  
Alifdalino Sulaiman ◽  
Mohammed Farid ◽  
Filipa VM Silva
Keyword(s):  
Antioxidant Activity ◽  
Electric Field ◽  
Sensory Analysis ◽  
Thermal Processing ◽  
Apple Juice ◽  
Treatment Time ◽  
Pulsed Electric Field ◽  
Color Difference ◽  
Soluble Solids ◽  
Total Color Difference

Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices’ antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.

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.

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