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Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries

Tylewicz, Urszula; Tappi, Silvia; Mannozzi, Cinzia; Romani, Santina; Dellarosa, Nicolò; Laghi, Luca; Ragni, Luigi; Rocculi, Pietro and Dalla Rosa, Marco (2017) Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries. Journal of Food Engineering, 213, pp. 2-9.

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Online at: https://www.sciencedirect.com/science/article/pii/S0260877417301838?via%3Dihub

Summary

The aim of this work was to evaluate the effect of pulsed electric field (PEF) pre-treatment on mass
transfer phenomena, water distribution and some physico-chemical parameters of osmo-dehydrated
organic strawberries. For PEF treatments 100 near-rectangular shaped pulses, with fixed pulse width
of 100 ms and repetition time of 10 ms were used. Electric fields strength applied were 100, 200 and
400 V/cm
. Afterwards, samples were subjected to OD treatments carried out in two different hypertonic
solutions (40% w/w), one with sucrose and the other one with trehalose. The results shown that PEF
treatment positively affected the mass transfer during OD even at the lowest electric field strength
applied (100 V/cm), partially preserving the cell viability and maintaining at the same time the fresh-like
characteristics of strawberries.


EPrint Type:Journal paper
Keywords:Fruit quality, Strawberries, Organic, Texture, Colour, Non-thermal treatment
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.jfoodeng.2017.04.028
Deposited By: Tylewicz, Dr Urszula
ID Code:32933
Deposited On:13 Apr 2018 11:14
Last Modified:13 Apr 2018 11:14
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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