Effect of Pulsed Electric Field (PEF) on Mass Transfer and Quality Parameters of Osmodehydrated Fruits - a Review

• Autorzy: Urszula Tylewicz

Warianty tytułu

Wpływ pulsacyjnego pola elektrycznego (PEF) na wymianę masy i jakość owoców odwodnionych osmotycznie - przegląd badań

• Języki publikacji: EN

Abstrakty

EN

Recently the development of intermediate moisture food products has received huge attention due to the consumer demand for minimally processed products. The removal of moisture is a very important unit operation in food processing, since it enables to stabilize food products and improve their quality retention during storage. Osmotic dehydration (OD) is a useful technology to partially remove water from food material such as fruit and vegetables prior to other stabilising techniques e.g. drying or freezing, at the same time a counter-current solute inflow into the tissue takes place. Unfortunately the cellular membrane exerts high resistances to transfers, therefore the OD is a very long process. There are many pre-treatments that can be used in order to accelerate the mass transfers. Pulsed electric field (PEF) has been recently considered as an alternative pre-treatment method allowing non-thermal damage the cell membranes prior to OD. PEF treatment leads to the electroporation of the cell membrane by applying an external electric field, in the form of short pulses, to the cellular tissue placed between two electrodes. Electroporation of the cell membranes could promote reversible or irreversible pore formation and cell disintegration, depending on both the intensity of the electric field strength applied and the characteristics of the raw materials. The formation of the pores facilitates the water removal from the tissue. Moreover, since PEF is a non-thermal technology it allows to maintain a high quality level in terms of colour and the nutritional value of the final product.(original abstract)

W ostatnich latach duży nacisk jest kładziony na otrzymywanie produktów spożywczych o zredukowanej wilgotności z uwagi na zainteresowanie konsumentów produktami o małym stopniu przetworzenia. Usuwanie wilgoci jest bardzo ważną operacją jednostkową w przetwarzaniu żywności, ponieważ umożliwia stabilizację produktów spożywczych i poprawę ich jakości podczas przechowywania. Odwadnianie osmotyczne (OD) jest przydatną technologią do częściowego usuwania wody z artykułu spożywczego, jak owoce i warzywa, jako obróbka wstępna przed procesami takimi jak suszenie lub zamrażanie. Jednocześnie następuje przepływ substancji osmotycznej do tkanki. Niestety, błona komórkowa ma wysoką oporność na przepływ wody czy substancji osmotycznej, dlatego też OD jest bardzo długim procesem. Istnieje wiele operacji wstępnych, które można wykorzystać w celu przyspieszenia przepływu masy. Pulsacyjne pole elektryczne (PEF) zostało ostatnio zaproponowane jako alternatywna metoda wstępnej obróbki pozwalająca na uszkodzenie membran komórkowych przed OD, bez udziału wysokich temperatur. Aplikacja PEF prowadzi do elektroporacji błony komórkowej przez zastosowanie zewnętrznego pola elektrycznego, w postaci krótkich impulsów, na tkankę komórkową umieszczoną między dwiema elektrodami. Elektroporacja błon komórkowych może sprzyjać odwracalnemu lub nieodwracalnemu tworzeniu się porów i dezintegracji komórkowej, która zależy zarówno od natężenia zastosowanego pola elektrycznego, jak i charakterystyki surowców. Tworzenie się porów ułatwia usuwanie wody z tkanki. Ponadto, biorąc pod uwagę, iż PEF jest technologią nietermiczną, pozwala ona zachować wysoką jakość (kolor i wartość odżywcza) produktu końcowego.(abstrakt oryginalny)

Słowa kluczowe

EN

Fruit; Food quality

PL

Owoce; Jakość żywności

• Czasopismo: Nauki Inżynierskie i Technologie / Uniwersytet Ekonomiczny we Wrocławiu
• Rocznik: 2017
• Numer: nr 4 (27)
• Strony: 66--78

Twórcy

autor

Urszula Tylewicz

• University of Bologna, Italy

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Identyfikatory

DOI

10.15611/nit.2017.4.05