Abstract
The “fruit” means the fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state. The systems for classifying of fruits are related to food composition and based on botanic families, colours, and edible parts of plants. This chapter discusses examples of application of the PEE for processing of three types of fruits: apple, tomato, and citrus.
For apple, the production of juice and cider, osmotic dehydration, heat drying, freezing-thawing and freeze-dehydration assisted by pulsed electric energy (PEE) are analysed. Numerous recent studies are reviewed presenting impact of pulsed electric fields (PEF) on the apple cells electroporation, tissue structure and apple juice quality. Pilot and industrial schemas and experimental results of cider production assisted by PEF are presented. PEF application for the inactivation of microorganisms in apple juice is shortly reviewed.
For tomato, the production of peeled food with PEF assistance is presented. Carotenoids extraction from tomato peels and accumulation of carotenoids in tomato tissue are also discussed. PEF application for the inactivation of microorganisms in tomato juice is shortly discussed.
For citrus fruits, the production of juices and extraction of valuable compounds from orange peels assisted by PEE are discussed. Recent studies are reviewed presenting impact of PEF on cell electroporation of citrus fruits (orange, pomelo, lemon), tissue structure and juice expression. PEF induced inactivation of microorganisms in orange juice and other citrus juices is shortly reviewed.
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Vorobiev, E., Lebovka, N. (2020). Fruits: Apple, Tomato, and Citruses. In: Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy. Springer, Cham. https://doi.org/10.1007/978-3-030-40917-3_8
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