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Aghajanzadeh S, Sultana A, Mohammad Ziaiifar A, Khalloufi S. Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review. Food Res Int 2024; 188:114494. [PMID: 38823873 DOI: 10.1016/j.foodres.2024.114494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Pores and bubbles significantly influence the physical attributes (like texture, density, and structural integrity), organoleptic properties, and shelf life of processed foods. Hence, the quality of foods and their acceptance by the consumers could be influenced by the properties and prevalence of pores and bubbles within the food structure. Considering the importance of pores, this review aimed to comprehensively discuss the factors and mechanisms involved in the generation of pores and bubbles during the processing of different food products. Moreover, the characteristics and effects of pores on the properties of chocolates, cheeses, cereal-based foods (like cake, puffed grains, and pasta), dried, and fried products were discussed. The impacts of bubbles on the quality of foam-based products, foam creamers, and beverages were also explored. This review concludes that intrinsic factors (like food compositions, initial moisture content, and porosity) and extrinsic factors (like applied technologies, processing, and storage conditions) affect various properties of the pores and bubbles including their number, size, orientation, and distribution. These factors collectively shape the overall structure and quality of processed food products such as density, texture (hardness, cohesiveness, chewiness), and water holding capacity. The desirability or undesirability of pores and their characteristics depends on the type of products; hence, some practical hints were provided to mitigate their adverse effects or to enhance their formation in foods. For example, pores could increase the nutrient digestion and reduce the shelf life of the products by enhancing the risk of fat oxidation and microbial growth. In conclusion, this study provides a valuable resource for food scientists and industry professionals by discussing the effects of pores on food preservation, heat, and mass transfer (including oxygen, moisture, flavors, and nutrients). Understanding the dynamic changes in porosity during processing will be effective in customization of final product quality with desired attributes, ensuring tailored outcomes for specific applications.
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Affiliation(s)
- Sara Aghajanzadeh
- Dept. of Soils and Agri-Food Engineering, Laval University, Québec, Canada; Institute of Nutrition and Functional Foods, Québec, Canada
| | - Afroza Sultana
- Dept. of Soils and Agri-Food Engineering, Laval University, Québec, Canada; Institute of Nutrition and Functional Foods, Québec, Canada; Dept. of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
| | - Aman Mohammad Ziaiifar
- Dept. of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seddik Khalloufi
- Dept. of Soils and Agri-Food Engineering, Laval University, Québec, Canada; Institute of Nutrition and Functional Foods, Québec, Canada.
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2
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Yao J, Chen W, Fan K. Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review. Foods 2023; 12:4321. [PMID: 38231776 DOI: 10.3390/foods12234321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/24/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Drying is the main technical means of fruit and vegetable processing and storage; freeze drying is one of the best dehydration processes for fruit and vegetables, and the quality of the final product obtained is the highest. The process is carried out under vacuum and at low temperatures, which inhibits enzymatic activity and the growth and multiplication of micro-organisms, and better preserves the nutrient content and flavor of the product. Despite its many advantages, freeze drying consumes approximately four to ten times more energy than hot-air drying, and is more costly, so freeze drying can be assisted by means of highly efficient physical fields. This paper reviews the definition, principles and steps of freeze drying, and introduces the application mechanisms of several efficient physical fields such as ultrasonic, microwave, infrared radiation and pulsed electric fields, as well as the application of efficient physical fields in the freeze drying of fruits and vegetables. The application of high efficiency physical fields with freeze drying can improve drying kinetics, increase drying rates and maintain maximum product quality, providing benefits in terms of energy, time and cost. Efficient physical field and freeze drying technologies can be well linked to sustainable deep processing of fruit and vegetables and have a wide range of development prospects.
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Affiliation(s)
- Jianhua Yao
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Wenjuan Chen
- National Polymer Materials Industry Innovation Center Co., Ltd., Guangzhou 510530, China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou 434025, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou 434025, China
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3
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Punthi F, Yudhistira B, Gavahian M, Chang CK, Cheng KC, Hou CY, Hsieh CW. Pulsed electric field-assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant-based food preservation. Compr Rev Food Sci Food Saf 2022; 21:5109-5130. [PMID: 36199192 DOI: 10.1111/1541-4337.13052] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 08/26/2022] [Accepted: 09/04/2022] [Indexed: 01/28/2023]
Abstract
Drying is a key processing step for plant-based foods. The quality of dried products, including the physical, nutritional, microbiological, and sensory attributes, is influenced by the drying method used. Conventional drying technologies have low efficiency and can negatively affect product quality. Recently, pulsed electric field (PEF)-assisted techniques are being explored as a novel pretreatment for drying. This review focuses on the application of PEF as pretreatment for drying plant-based products, the preservation effects of this pretreatment, and its underlying mechanisms. A literature search revealed that PEF-assisted drying is beneficial for maintaining the physicochemical properties of the dried products and preserving their color and constituent chemical compounds. PEF-assisted drying promotes rehydration and improves the kinetics of drying. Unlike conventional technologies, PEF-assisted drying enables selective cell disintegration while maintaining product quality. Before the drying process, PEF pretreatment inactivates microbes and enzymes and controls respiratory activity, which may further contribute to preservation. Despite numerous advantages, the efficiency and applicably of PEF-assisted drying can be improved in the future.
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Affiliation(s)
- Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Food Science and Technology, Sebelas Maret University, Surakarta, Indonesia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, Republic of China
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, Republic of China.,Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, Republic of China.,Department of Optometry, Asia University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
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4
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Nowak D, Jakubczyk E. Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties. Foods 2022; 11:foods11162407. [PMID: 36010407 PMCID: PMC9407350 DOI: 10.3390/foods11162407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 07/27/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate the effect of application of pulsed electric field (PEF) and different freezing methods (fast, slow and vacuum freezing) on the drying kinetics as well as selected physical properties of freeze-dried apple. The apples were subjected to PEF treatment with range of pulses from 0 to 160 and the intake energy from 0 to 1327 kJ·g−1. Apples with and without PEF treatment were frozen with different rates and the freeze-dried. The water content, water activity and colour attributes of freeze-dried apples were investigated. Regression analysis and fitting procedures showed that among six different models, the Midilli et al. model the best described the drying curves of all dried samples. The highest value of the parameter L* = 71.54 was obtained for freeze-dried sample prepared without PEF pre-treatment and fast frozen. Application of PEF pre-treatment resulted in increase in browning index of freeze-dried apples (BI). The studies confirmed the positive effect of PEF on the freeze drying rate only in the case of the slow or fast freezing of the material after the application of low-energy PEF treatment. However, the increase in drying rate was also observed after application of slow and vacuum freezing of the material without PEF pre-treatment. These technologies can be recommended for optimization of the freeze drying process of apples. The statement that the freeze drying process with application of appropriately selected PEF processing parameters causing only partial destruction of cell membranes can be considered as an innovative contribution to the development of science about the possibilities of PEF application.
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Singh L, Kaur S, Aggarwal P, Kaur N. Characterization of industrial potato waste for suitability in food applications. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lovepreet Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana ‐141004 Punjab India
| | - Sukhpreet Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana ‐141004 Punjab India
| | - Poonam Aggarwal
- Department of Food Science and Technology Punjab Agricultural University Ludhiana ‐141004 Punjab India
| | - Navjot Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana ‐141004 Punjab India
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Golla SP, Ramesh Kumar R, Veerapandian C, Rangarajan J, Mariya Anthony TA. Meta analysis on color, total flavonoids, antioxidants, frictional, mechanical, and cutting force of moringa pods. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sai Preetham Golla
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Rashmitha Ramesh Kumar
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Chandrasekar Veerapandian
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Jaganmohan Rangarajan
- Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
| | - Tito Anand Mariya Anthony
- Workshop and Fabrication Unit, National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India
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Bogusz R, Smetana S, Wiktor A, Parniakov O, Pobiega K, Rybak K, Nowacka M. The selected quality aspects of infrared-dried black soldier fly (Hermetia illucens) and yellow mealworm (Tenebrio molitor) larvae pre-treated by pulsed electric field. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Response Surface Methodology as a Tool for Optimization of Pulsed Electric Field Pretreatment and Microwave-Convective Drying of Apple. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The benefits of using hybrid drying are increasingly remarked. Microwave-convective drying (MW-CD) links the advantages of both microwave and convective drying methods and allows the negative phenomena that appear when the methods are used separately to diminish. Most importantly, reduced specific energy consumption and relatively short drying time are observed, which can be additionally decreased by the application of various preliminary treatments, e.g., pulsed electric field (PEF). Thus, the purpose of this study was to determine the impact of PEF pretreatment on the MW-CD of apples and its chosen physicochemical properties. This research was designed using response surface methodology (RSM). The first variable was microwave power (100, 200, and 300 W), and the second was specific energy input (1, 3.5, and 6 kJ/kg). Optimization responses were assumed: drying time to MR = 0.02, water activity, hygroscopicity after 72 h, rehydration ratio, relative dry matter content, total phenolic content, ability to scavenge ABTS•+ radical cations, and DPPH• radicals based on the EC50 values. The most optimal parameters were comprised of specific energy intake of 3.437 kJ/kg and microwave power of 300 W (desirability equalled 0.624), which provided the most minimized drying time and obtaining of apples with the most desired properties.
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Reversible Electroporation and Post-Electroporation Resting of Thai Basil Leaves Prior to Convective and Vacuum Drying. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Pretreatment by reversible electroporation followed by resting (storage under saturated moisture at 21 ± 2 °C) was evaluated for modification of the properties of dried and rehydrated Thai basil leaves. The treated leaves were dried by convection at 40 °C or in a vacuum at room temperature. The results showed that vacuum drying provoked more cell damage and tissue collapse than convective air drying at a moisture ratio (MR) of 0.2 and 0.1. Under this level of MR, the pulsed electric field (PEF) and resting pretreatment exerts a protective effect of the tissue for both drying methods. However, under complete dehydration (water activity, aw = 0.05) damage seems to be similar for both drying methods despite the PEF pretreatment. Remarkably, reversible electroporation followed by resting resulted in higher trichome preservation. At MR of 0.05, the area of trichomes on the surface of convective-dried, PEF-rested and fresh samples were not statistically different at 2267 ± 89 µm2 and 2218 ± 65 µm2, respectively, showing that this pretreatment still exerts a protective effect on trichomes when complete dehydration is achieved.
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Zhang C, Ye J, Lyu X, Zhao W, Mao J, Yang R. Effects of pulse electric field pretreatment on the frying quality and pore characteristics of potato chips. Food Chem 2022; 369:130516. [PMID: 34479014 DOI: 10.1016/j.foodchem.2021.130516] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 06/29/2021] [Accepted: 06/29/2021] [Indexed: 01/24/2023]
Abstract
The main purpose of this work was to investigate the effect of pulsed electric field (PEF) treatment on the oil absorption capacity of potato chips, evaluated via changes to microstructure and pore characteristics. Our results showed that as electric field strength increased from 0 kV/cm (no pretreatment) to 5 kV/cm, the oil content of potato chips decreased by up to 20.6%. Furthermore, at higher the electric field strengths (5 ~ 20 kV/cm), most of the potato cell walls collapsed, and dense pores could be observed in the horizontal profile of the chips. Moreover, some smaller pores (10-50 nm) in the potato chips were disrupted and merged into larger pores (50-100 nm), thus increasing the total volume and average diameter of the pores, accelerating moisture evaporation and reducing oil absorption during frying. Our findings provide a novel perspective on the application of PEF towards the development of lower-fat and healthier fried foods.
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Affiliation(s)
- Cheng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Institute of Food Biotechnology, Jiangnan University, Rugao, Jiangsu 226500, People's Republic of China
| | - Jianfen Ye
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiaomei Lyu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Jinsheng Mao
- Institute of Food Biotechnology, Jiangnan University, Rugao, Jiangsu 226500, People's Republic of China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Institute of Food Biotechnology, Jiangnan University, Rugao, Jiangsu 226500, People's Republic of China.
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11
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Abduh SBM, Leong SY, Zhao C, Baldwin S, Burritt DJ, Agyei D, Oey I. Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar. Foods 2021; 10:foods10102307. [PMID: 34681356 PMCID: PMC8535209 DOI: 10.3390/foods10102307] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/19/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
The current research aimed to investigate the effect of pulsed electric fields (1 kV/cm; 50 and 150 kJ/kg) followed by blanching (3 min., 100 °C) on the colour development of potato slices during frying on a kinetic basis. Four potato cultivars 'Crop77', 'Moonlight', 'Nadine', and 'Russet Burbank' with different content of glucose and amino acids were used. Lightness (L* values from colorimeter measurement) was used as a parameter to assess the colour development during frying. The implementation of PEF and blanching as sequential pre-treatment prior to frying for all potato cultivars was found effective in improving their lightness in the fried products. PEF pre-treatment did not change the kinetics of L* reduction during frying (between 150 and 190 °C) which followed first-order reaction kinetics. The estimated reaction rate constant (k) and activation energy (Ea based on Arrhenius equation) for non-PEF and PEF-treated samples were cultivar dependent. The estimated Ea values during the frying of PEF-treated 'Russet Burbank' and 'Crop77' were significantly (p < 0.05) lower (up to 30%) than their non-PEF counterparts, indicating that the change in k value of L* became less temperature dependence during frying. This kinetic study is valuable to aid the optimisation of frying condition in deep-fried potato industries when PEF technology is implemented.
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Affiliation(s)
- Setya Budi Muhammad Abduh
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.B.M.A.); (S.Y.L.); (C.Z.); (D.A.)
- Department of Food Technology, Universitas Diponegoro, Semarang 50275, Indonesia
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.B.M.A.); (S.Y.L.); (C.Z.); (D.A.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Chun Zhao
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.B.M.A.); (S.Y.L.); (C.Z.); (D.A.)
| | - Samantha Baldwin
- The New Zealand Institute for Plant and Food Research Limited, Lincoln 7608, New Zealand;
| | - David J. Burritt
- Department of Botany, University of Otago, Dunedin 9054, New Zealand;
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.B.M.A.); (S.Y.L.); (C.Z.); (D.A.)
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.B.M.A.); (S.Y.L.); (C.Z.); (D.A.)
- Riddet Institute, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-3-479-8735
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13
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The effect of reversible permeabilization and post-electroporation resting on the survival of Thai basil (O. Basilicum cv. thyrsiflora) leaves during drying. Bioelectrochemistry 2021; 142:107912. [PMID: 34358981 DOI: 10.1016/j.bioelechem.2021.107912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 06/18/2021] [Accepted: 07/23/2021] [Indexed: 11/23/2022]
Abstract
Horticultural crops have a low tolerance to dehydration. In this paper, we show that the reversible electroporation (200 monopolar, rectangular pulses of 50 µs pulse duration, 760 µs between pulses and nominal field strength of 650 V/cm) of Thai basil leaves followed by 24 h resting before hot air drying at 40 °C enhanced the survivability of the tissues at certain levels of dehydration (moisture ratio = 0.2 and 0.1). However, this increased survival was rather limited. Through measurements of metabolic heat production during resting, rehydration kinetics, respiration and photosynthesis of the rehydrated leaves, we show that resting after the application of a reversible pulse-electric field (PEF) may allow a phase of hardening that has a protective effect on the cells, thus decreasing damage during the subsequent drying phase. Increased preservation of cell vitality would be associated with a more turgid and fresh-like rehydrated product, as cells would have the capacity to retain the rehydration water.
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14
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Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field. Foods 2021; 10:foods10081679. [PMID: 34441456 PMCID: PMC8391427 DOI: 10.3390/foods10081679] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 12/04/2022] Open
Abstract
Based on unsteady state heat conduction, a mathematical model has been developed to describe the simultaneous heat and moisture transfer during potato frying. For the first time, the equation was solved using both enthalpy and Variable Space Network (VSN) methods, based on a moving interface defined by the boiling temperature of water in a potato disc during frying. Two separate regions of the potato disc namely fried (crust) and unfried (core), were considered as heat transfer domains. A variable boiling temperature of the water in potato discs was required as an input parameter for the model as the water is evaporated during frying, resulting in an increase in the soluble solid concentration of the potato sample. Pulsed electric field (PEF) pretreatment prior to frying had no significant effect on the measured moisture content, thermal conductivity or frying time compared to potatoes that did not receive a PEF pretreatment. However, a PEF pretreatment at 1.1 kV/cm and 56 kJ/kg reduced the temperature variation in the experimentally measured potato center by up to 30%. The proposed heat and moisture transfer model based on unsteady state heat conduction successfully predicted the experimental measurements, especially when the equation was solved using the enthalpy method.
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15
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Bassey EJ, Cheng JH, Sun DW. Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.045] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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16
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Mousakhani-Ganjeh A, Amiri A, Nasrollahzadeh F, Wiktor A, Nilghaz A, Pratap-Singh A, Mousavi Khaneghah A. Electro-based technologies in food drying - A comprehensive review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111315] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Rashid MH, Khan MR, Roobab U, Rajoka MSR, Inam‐ur‐Raheem M, Anwar R, Ahmed W, Jahan M, Ijaz MRA, Asghar MM, Shabbir MA, Aadil RM. Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15582] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Muhammad Hamdan Rashid
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | | | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Raheel Anwar
- Institute of Horticulture University of Agriculture Faisalabad Pakistan
| | - Waqar Ahmed
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Musarrat Jahan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Malik Muhammad Asghar
- Postharvest Research Institute Ayub Agricultural Research Institute Faisalabad Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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18
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Ammelt D, Lammerskitten A, Wiktor A, Barba FJ, Toepfl S, Parniakov O. The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14803] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dagmar Ammelt
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
| | - Alica Lammerskitten
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
| | - Artur Wiktor
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warszawa02‐787Poland
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department Faculty of Pharmacy Universitat de València Avda. Vicent Andrés Estellés, s/n Burjassot, València46100Spain
| | - Stefan Toepfl
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
| | - Oleksii Parniakov
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
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19
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Emerging processing technologies for improved digestibility of muscle proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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20
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Zhang L, Qiao Y, Wang C, Liao L, Shi D, An K, Hu J. Impact of ultrasound combined with ultrahigh pressure pretreatments on color, moisture characteristic, tissue structure, and sensory quality of freeze‐dried strawberry slices. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lihui Zhang
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology Hubei Provincial Cooperative Innovation Center of Industrial Fermentation Hubei University of Technology Wuhan PR China
| | - Yu Qiao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology Hubei Provincial Cooperative Innovation Center of Industrial Fermentation Hubei University of Technology Wuhan PR China
| | - Li Liao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
| | - Defang Shi
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
| | - Kejing An
- Sericulture and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou PR China
| | - Jianzhong Hu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology Hubei Provincial Cooperative Innovation Center of Industrial Fermentation Hubei University of Technology Wuhan PR China
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21
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Iaccheri E, Castagnini J, Dalla Rosa M, Rocculi P. New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102566] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Liu C, Grimi N, Bals O, Lebovka N, Vorobiev E. Effects of pulsed electric fields and preliminary vacuum drying on freezing assisted processes in potato tissue. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.11.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Zhang Z, Zhang B, Yang R, Zhao W. Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1860083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zhenna Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Bin Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, Jiangsu, PR China
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24
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Shorstkii I. Application of cold filamentary microplasma pretreatment assisted by thermionic emission for potato drying. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102540] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Lammerskitten A, Wiktor A, Mykhailyk V, Samborska K, Gondek E, Witrowa-Rajchert D, Toepfl S, Parniakov O. Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials: Case of strawberry. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110266] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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26
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Influence of high hydrostatic pressure pretreatment on properties of vacuum-freeze dried strawberry slices. Food Chem 2020; 331:127203. [PMID: 32574943 DOI: 10.1016/j.foodchem.2020.127203] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 01/20/2023]
Abstract
Effects of high hydrostatic pressure (HHP) (50, 100, 150, 200 and 250 MPa) pretreatment on water mobility and distribution, drying duration, microstructure, color, cell wall fraction and tissue structure of strawberry slices were investigated. HHP significantly increased water mobility of the strawberry slices, resulting in the reduction of drying duration by 9-24%. As the pretreatment pressure was increased, redness value and anthocyanin content continuously increased, soluble pectin (SBP) content increased and then decreased, while the contents of protopectin (PTP) and cellulose decreased. After the HHP pretreatment, chromoplasts and moisture was distributed more uniformly in the strawberry slices. Microscopy images showed the formation of microscopic holes or channels in the matrix and the breakdown of tissue structure by HHP. Results suggested HHP pretreatment disrupted the integrity of the fresh strawberry which enhanced the drying efficiency and migration of the chromoplasts during the vacuum-freeze drying process.
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27
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Liu C, Pirozzi A, Ferrari G, Vorobiev E, Grimi N. Impact of pulsed electric fields on vacuum drying kinetics and physicochemical properties of carrot. Food Res Int 2020; 137:109658. [PMID: 33233237 DOI: 10.1016/j.foodres.2020.109658] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 08/03/2020] [Accepted: 08/31/2020] [Indexed: 12/24/2022]
Abstract
The effect of pulsed electric fields (PEF) on the kinetics of vacuum drying (VD) and rehydration of carrot tissue was studied. The intensity of PEF treatment was E = 0.6 kV/cm and the total PEF treatment duration was tPEF = 0.1 s. The VD was performed at sub-atmospheric pressure p = 3.03 × 104 Pa for different temperatures Td = 25 °C and 90 °C. During VD, the kinetics of moisture removal and temperature evolution inside of untreated and PEF pretreated samples were studied. The color and structure of the samples were also investigated. PEF pretreatment enhanced VD kinetics at different studied temperatures. However, its effect on VD was more evident at lower drying temperatures. With the PEF pretreatment, the drying time was reduced by 55% and 33% at 25 °C and 90 °C respectively. After the drying and rehydration process, the change in color of PEF pretreated samples was less significant compared to untreated ones. After rehydration, the untreated and PEF pretreated samples were nearly restored to their initial form and size.
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Affiliation(s)
- Caiyun Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France.
| | - Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; Prodal scarl, Via Ponte don Melillo, 84084 Fisciano, SA, Italy
| | - Eugene Vorobiev
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France
| | - Nabil Grimi
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France.
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28
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Impacts of preliminary vacuum drying and pulsed electric field treatment on characteristics of fried potatoes. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109898] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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29
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Zhang R, Marchal L, Lebovka N, Vorobiev E, Grimi N. Two-step procedure for selective recovery of bio-molecules from microalga Nannochloropsis oculata assisted by high voltage electrical discharges. BIORESOURCE TECHNOLOGY 2020; 302:122893. [PMID: 32018087 DOI: 10.1016/j.biortech.2020.122893] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 01/21/2020] [Accepted: 01/22/2020] [Indexed: 06/10/2023]
Abstract
Two-step procedure with the initial aqueous extraction from raw microalgae Nannochloropsis oculata and secondary organic solvent extraction from vacuum dried (VD) microalgae were applied for selective recovery of bio-molecules. The effects of preliminary aqueous washing and high voltage electrical discharges (HVED, 40 kV/cm, 4 ms pulses) were tested. The positive effects of HVED treatment and washing on selectivity of aqueous extraction of ionics and other water-soluble compounds (carbohydrates, proteins and pigments) were observed. Moreover, the HVED treatment allowed improving the kinetic of vacuum drying, and significant effects of HVED treatment on organic solvent extraction of chlorophylls, carotenoids and lipids were determined. The proposed two-step procedure combining the preliminary washing, HVED treatment and aqueous/organic solvents extraction steps are useful for selective extraction of different bio-molecules from microalgae biomass.
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Affiliation(s)
- Rui Zhang
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, 60203 Compiègne Cedex, France.
| | - Luc Marchal
- LUNAM Université, CNRS, GEPEA, Université de Nantes, UMR6144, CRTT, Boulevard de l'Université, BP 406, 44602 Saint-Nazaire Cedex, France
| | - Nikolai Lebovka
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, 60203 Compiègne Cedex, France; Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, NAS of Ukraine, 42, Blvr. Vernadskogo, Kyiv 03142, Ukraine
| | - Eugène Vorobiev
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, 60203 Compiègne Cedex, France
| | - Nabil Grimi
- Sorbonne University, Université de Technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de Recherche Royallieu, CS 60319, 60203 Compiègne Cedex, France
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30
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Effects of Pulsed Electric Fields on Vacuum Drying and Quality Characteristics of Dried Carrot. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02364-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Lammerskitten A, Mykhailyk V, Wiktor A, Toepfl S, Nowacka M, Bialik M, Czyżewski J, Witrowa-Rajchert D, Parniakov O. Impact of pulsed electric fields on physical properties of freeze-dried apple tissue. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102211] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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32
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He G, Yan X, Wang X, Wang Y. Extraction and structural characterization of collagen from fishbone by high intensity pulsed electric fields. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13214] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Guidan He
- College of Food Science and EngineeringJilin University Changchun China
| | - Xiaoxia Yan
- College of Biological and Agricultural EngineeringJilin University Changchun China
| | - Xiaodan Wang
- College of Food Science and EngineeringJilin University Changchun China
| | - Ying Wang
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao China
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33
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Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing. Meat Sci 2019; 153:144-151. [DOI: 10.1016/j.meatsci.2019.03.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 12/17/2022]
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34
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Lammerskitten A, Wiktor A, Siemer C, Toepfl S, Mykhailyk V, Gondek E, Rybak K, Witrowa-Rajchert D, Parniakov O. The effects of pulsed electric fields on the quality parameters of freeze-dried apples. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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35
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Pulsed electric field: Role in protein digestion of beef Biceps femoris. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.09.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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