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Effect of a Pulsed Electric Field and Osmotic Treatment on Freezing of Potato Tissue

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Abstract

This work discusses the effects of pulsed electric field (PEF) and osmotic pre-treatments on potato tissue structure and on the freezing and freeze-drying behaviour of this tissue. Potato samples (26-mm diameter, 10-mm height) were treated by PEF (400 V/cm) to high level of disintegration (conductivity disintegration index Z was ≈0.95) and were subjected to osmotic treatment in an aqueous solution of NaCl. The samples were either frozen in an air-blast freezer at air temperature of −80 °C and velocity of 2 m/s or freeze-dried at 0 °C and 0.04-mbar pressure. The scanning electron microscope (SEM) images evidenced similarity in structure of the cell walls and area and morphology of starch granules for untreated and PEF-treated potato tissues. However, sequential (PEF + osmotic) pre-treatment of potato tissue resulted in starch granules with rougher surface. The profiles of freezing curves were strongly dependent on pre-treatment. The longest effective freezing time t f was observed for untreated tissue, and the values of t f were decreasing in the following sequence: untreated > PEF pre-treated > PEF + osmotically pre-treated. The faster freezing and freeze drying and visually better quality of the dried samples were observed for PEF or sequential PEF + osmotic pre-treatments. The SEM analysis revealed also a noticeable disorder of starch granule surface morphology inside the cells of the freeze-dried potatoes after sequential PEF + osmotic pre-treatment.

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Acknowledgements

The authors appreciate the financial support from the “Pole Regional Genie des Procedes” (Picardie, France). Authors also thank Dr. N.S. Pivovarova for her help with the preparation of the manuscript.

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Authors and Affiliations

  1. Département de Génie des procédés industriels, Unité Transformations Intégrées de la Matière Renouvelable, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, B.P. 20529-60205, Compiègne, France

    Jihène Ben Ammar, Jean-Louis Lanoisellé, Nikolai I. Lebovka, Elisabeth Van Hecke & Eugène Vorobiev

  2. Institute of Biocolloidal Chemistry named after F.D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, Kiev, 03142, Ukraine

    Nikolai I. Lebovka

Authors
  1. Jihène Ben Ammar
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  2. Jean-Louis Lanoisellé
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  3. Nikolai I. Lebovka
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  4. Elisabeth Van Hecke
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  5. Eugène Vorobiev
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Correspondence to Jean-Louis Lanoisellé.

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Ben Ammar, J., Lanoisellé, JL., Lebovka, N.I. et al. Effect of a Pulsed Electric Field and Osmotic Treatment on Freezing of Potato Tissue. Food Biophysics 5, 247–254 (2010). https://doi.org/10.1007/s11483-010-9167-y

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  • DOI: https://doi.org/10.1007/s11483-010-9167-y

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