Effect of pulsed electric field on texture and drying time of apple slices

Original Article
  • 38 Downloads

Abstract

Effect of pulsed electric field (PEF) strength, pulse duration and temperature used during PEF assisted blanching pretreatment on energy input, cell disintegration index and drying time of apple slices was studied. A central composite rotatable design was used for designing the experiment and to visualize the effect of variables on responses. The level of variables used in the design varied from 1 to 2 kV cm−1, 25 to 75, and 60 to 80 °C for electric field strength, number of pulses and temperature of water during PEF assisted blanching pretreatment, respectively. The variables affected significantly the responses and polynomial quadratic models employed to visualize the effect of variables on different responses were found to fit well with high R2 values (0.84–0.99) indicating fitness of the models in describing the effect of variables on responses. An optimized condition for variables was derived at 1.25 kV cm−1, 50, and 80 °C for electric field strength, number of pulses temperature during PEF assisted blanching pretreatment, respectively with a desirability value of 0.85. High correlations were recorded between predicted and actual values for responses at optimized conditions of variables and the same can be used for production of dehydrated apple slices with low energy input.

Keywords

PEF Blanching Dehydration Cell disintegration index 

References

  1. Ade-Omowaye BIO, Angersbach A, Eshtiaghi NM, Knorr D (2001) Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing. Innov Food Sci Emerg Technol 1:203–209CrossRefGoogle Scholar
  2. Ade-Omowaye BIO, Rastogi NK, Angersbach A, Knorr D (2003) Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. J Food Eng 60:89–98CrossRefGoogle Scholar
  3. Amami E, Vorobiev E, Kechaou N (2006) Modelling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field. LWT 39:1014–1021CrossRefGoogle Scholar
  4. Amami E, Fersi A, Khezami L, Vorobiev E, Kechaou N (2007a) Centrifugal osmotic dehydration and rehydration of carrot tissue pre-treated by pulsed electric field. LWT 40:1156–1166CrossRefGoogle Scholar
  5. Amami E, Fersi A, Vorobiev E, Kechaou N (2007b) Osmotic dehydration of carrot tissue enhanced by pulsed electric field, salt and centrifugal force. J Food Eng 83:605–613CrossRefGoogle Scholar
  6. Angersbach A, Heinz V, Knorr D (1997) Elektrische Leitfahigkeit als Maß des Zellaufschlußgrades von zellularen Materialien durch Verarbeitungsprozesse. Lebensmittel und Verpackungstechnik (LVT) 42:195–200Google Scholar
  7. Bajgai TR, Hashinaga F (2001) High electric field drying of Japanese radish. Dry Technol 19:2291–2302CrossRefGoogle Scholar
  8. Bazhal MI, Lebovka NI, Vorobiev EI (2001) Pulsed electric field treatment of apple tissue during compression for juice extraction. J Food Eng 50:129–139CrossRefGoogle Scholar
  9. Bazhal M, Ngadi MO, Raghavan GSV (2003) Influence of pulsed electro-plasmolysis on the porous structure of apple tissue. Biosyst Eng 86:51–57CrossRefGoogle Scholar
  10. Bouzrara H, Vorobiev E (2000) Beet juice extraction by pressing and pulsed electric fields. Int Sugar J CII 1216:194–200Google Scholar
  11. Cao W, Nishiyama Y, Koide S, Lu ZH (2004) Drying enhancement of rough rice by an electric field. Biosyst Eng 87:445–451CrossRefGoogle Scholar
  12. Dermesonlouoglou E, Zachariou I, Andreou V, Taoukis PS (2016) Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit. Food Bioprod Process 100:535–544CrossRefGoogle Scholar
  13. Fincan M, DeVito F, Dejmek P (2004) Pulsed electric field treatment for solid–liquid extraction of red beetroot pigment. J Food Eng 64:381–388CrossRefGoogle Scholar
  14. Grimi N, Praporscic I, Lebovka N, Vorobiev E (2007) Selective extraction from carrot slices by pressing and washing enhanced by pulsed electric fields. Sep Purif Technol 58:267–273CrossRefGoogle Scholar
  15. Heinz V, Toepfl S, Knorr D (2003) Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innov Food Sci Emerg Technol 4:167–175CrossRefGoogle Scholar
  16. Jalte M, Lanoiselle JL, Lebovka NI, Vorobiev E (2009) Freezing of potato tissue pre-treated by pulsed electric fields. LWT-Food Sci Technol 42:576–580CrossRefGoogle Scholar
  17. Janositz A, Noack AK, Knorr D (2011) Pulsed electric fields and their impact on the diffusion characteristics of potato slices. LWT-Food Sci Technol 44:1939–1945CrossRefGoogle Scholar
  18. Jemai AB, Vorobiev E (2006) Pulsed electric field assisted pressing of sugar beet slices: towards a novel process of cold juice extraction. Biosyst Eng 93:57–68CrossRefGoogle Scholar
  19. Katrokha IM, Kupchik MP (1984) Intensification of sugar extraction from sugar beet cossettes in an electric field. Sakharn. Prom-sti. 7:28–31Google Scholar
  20. Knorr D, Angersbach A (1998) Impact of high-intensity electric field pulses on plant membrane permeabilization. Trends Food Sci Technol 9:185–191CrossRefGoogle Scholar
  21. Lebovka NI, Praporscic I, Vorobiev E (2004a) Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples. Innov Food Sci Emerg Technol 5:9–16CrossRefGoogle Scholar
  22. Lebovka NI, Praporscic I, Vorobiev E (2004b) Combined treatment of apples by pulsed electric fields and by heating at moderate temperature. J Food Eng 65:211–217CrossRefGoogle Scholar
  23. Lebovka NI, Praporscic I, Vorobiev E, Mietton-Peuchot M (2007) Pulsed electric field enhanced expression and juice quality of white grapes. Sep Purif Technol 52:520–526CrossRefGoogle Scholar
  24. Loginova KV, Lebovka NI, Vorobiev E (2011) Pulsed electric field assisted aqueous extraction of colorants from red beet. J Food Eng 106:127–133CrossRefGoogle Scholar
  25. López N, Puértolas E, Condón S, Raso J, Alvarez I (2009) Enhancement of the extraction of betanine from red beetroot by pulsed electric fields. J Food Eng 90:60–66CrossRefGoogle Scholar
  26. Marchal L, Muravetchi V, Vorobiev E, Bonhoure JP (2004) Recovery of inulin from Jerusalem Artichoke Tubers: development of a pressing method assisted by pulsed electric field. In: International congress on engineering and food, Montpellier, 7–11 Mar, p 6Google Scholar
  27. Puértolas E, López N, Saldaña G, Álvarez I, Raso J (2010) Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale. J Food Eng 98:120–125CrossRefGoogle Scholar
  28. Puértolas E, Saldana G, Alvarez I, Raso J (2011) Experimental design approach for the evaluation of anthocyanin content of rose wines obtained by pulsed electric fields. Influence of temperature and time of maceration. Food Chem 126:1482–1487CrossRefGoogle Scholar
  29. Shynkaryk MV, Lebovka NI, Vorobiev E (2008) Pulsed electric fields and temperature effects on drying and rehydration of red beetroots. Dry Technol 26:695–704CrossRefGoogle Scholar
  30. Toepfl S (2011) Pulsed electric field food treatment—scale up from lab to industrial scale. Procedia Food Sci 1:776–779CrossRefGoogle Scholar
  31. Toepfl S, Knorr D (2006) Pulsed electric fields as a pretreatment technique in drying processes. Stewart Postharv. Rev 4:1–6Google Scholar
  32. Toepfl S, Heinz V, Knorr D (2005) Overview of pulsed electric field processing for food. In: Sun DW (ed) Emerging technologies for food processing. Elsevier, Oxford, pp 67–97Google Scholar
  33. Zeng X, Han Z, Zi Z (2010) Effects of pulsed electric field treatments on quality of peanut oil. Food Control 21:611–614CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Defence Food Research LaboratoryMysoreIndia
  2. 2.Deutsches Institut für Lebensmitteltechnik e.V.QuakenbrückGermany

Personalised recommendations