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Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR

Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro-Giraldez, Marta; Tylewicz, Urszula; Rocculi, Pietro; Ragni, Luigi; Dalla Rosa, Marco and Fito, Pedro J. (2017) Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR. Food Chemistry, 236, pp. 87-93.

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Online at: https://www.sciencedirect.com/science/article/pii/S0308814617302364?via%3Dihub

Summary

Osmotic dehydration (OD) is a widely used preservation technique that consists in the reduction in food water activity by the immersion of the biological tissue in hypertonic solutions. The aim of this work was to analyze the effect of pulsed electric fields (PEF) in mass transfer as a pre-treatment of the OD using NMR. In this sense, PEF pre-treatments were done using three different voltages (100, 250 and 400 V/cm) and 60 number of pulse. The OD of kiwifruit was carried out in 61.5% of sucrose solution at 25 °C, for a contact period from 0 to 120 min. The water distribution into the cellular tissue was studied by NMR relaxometry. In conclusion, NMR is an excellent technique for quantifying water molecules according to their interactions in the fruit tissue, obtaining the adsorbed water and opening the possibility to apply the BET model to fit the adsorbed isotherm over the whole range of water activity.


EPrint Type:Journal paper
Keywords:Kiwifruit, Pulsed electric fields, Osmotic dehydration, TD-NMR, Water distribution
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Plus > EcoBerries
Italy > Univ. Bologna
FP7 Grant Agreement Number:618107
DOI:https://doi.org/10.1016/j.foodchem.2017.02.046
Deposited By: Tylewicz, Dr Urszula
ID Code:32931
Deposited On:13 Apr 2018 11:13
Last Modified:13 Apr 2018 11:13
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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