Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit
•Kiwifruit was treated by pulsed electric field-PEF and osmotically dehydrated-OD.•Application of PEF significantly enhanced mass transfer rates.•PEF allowed processed kiwifruit to retain quality (colour, texture, vitamin C).•PEF-OD can be used for the production of intermediate moisture kiwifruit p...
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description | •Kiwifruit was treated by pulsed electric field-PEF and osmotically dehydrated-OD.•Application of PEF significantly enhanced mass transfer rates.•PEF allowed processed kiwifruit to retain quality (colour, texture, vitamin C).•PEF-OD can be used for the production of intermediate moisture kiwifruit products.
The effects of pulsed electric fields (PEF) on mass transfer and quality during osmotic dehydration (OD) of kiwifruit were investigated. Whole peeled kiwifruit was subjected to different PEF (field strengths E, 0.7, 1.1 and 1.8kV/cm) process conditions. PEF processed and non processed samples were cut into discs and treated by immersion in OD solution consisting of glycerol, trehalose, maltodextrin, ascorbic acid, sodium chloride, calcium chloride and citric acid (wfood/wsolution=1/5) for 240min at different temperatures (T 25, 35 and 45°C). Water loss (WL), solid gain (SG), water activity (aw) as well as main quality indices (colour, texture, vitamin C) were estimated during processing. OD resulted in substantial WL and SG. Application of PEF significantly enhanced rates. Fick's 2nd law for diffusion was used for the calculation of the effective diffusivities of water with higher temperature and field strength showing higher values. The effect of temperature and PEF field strength on the effective diffusivity coefficient of water was mathematically modelled. Shorter OD times, when PEF pretreatment is applied, may be adequate to remarkably improve diffusion kinetics leading to a level of WL/SG that allows the product to retain optimum quality characteristics and adequate decrease of aw. PEF OD processed kiwifruit presented high quality (acceptable level of colour change, increased firmness, high vitamin C content) suggesting that PEF and OD combination can be an effective processing step in the production of intermediate moisture products. |
doi_str_mv | 10.1016/j.fbp.2016.08.009 |
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The effects of pulsed electric fields (PEF) on mass transfer and quality during osmotic dehydration (OD) of kiwifruit were investigated. Whole peeled kiwifruit was subjected to different PEF (field strengths E, 0.7, 1.1 and 1.8kV/cm) process conditions. PEF processed and non processed samples were cut into discs and treated by immersion in OD solution consisting of glycerol, trehalose, maltodextrin, ascorbic acid, sodium chloride, calcium chloride and citric acid (wfood/wsolution=1/5) for 240min at different temperatures (T 25, 35 and 45°C). Water loss (WL), solid gain (SG), water activity (aw) as well as main quality indices (colour, texture, vitamin C) were estimated during processing. OD resulted in substantial WL and SG. Application of PEF significantly enhanced rates. Fick's 2nd law for diffusion was used for the calculation of the effective diffusivities of water with higher temperature and field strength showing higher values. The effect of temperature and PEF field strength on the effective diffusivity coefficient of water was mathematically modelled. Shorter OD times, when PEF pretreatment is applied, may be adequate to remarkably improve diffusion kinetics leading to a level of WL/SG that allows the product to retain optimum quality characteristics and adequate decrease of aw. PEF OD processed kiwifruit presented high quality (acceptable level of colour change, increased firmness, high vitamin C content) suggesting that PEF and OD combination can be an effective processing step in the production of intermediate moisture products.</description><identifier>ISSN: 0960-3085</identifier><identifier>EISSN: 1744-3571</identifier><identifier>DOI: 10.1016/j.fbp.2016.08.009</identifier><language>eng</language><publisher>Rugby: Elsevier B.V</publisher><subject>Actinidia ; Actinidia deliciosa ; Ascorbic acid ; Calcium ; Calcium chloride ; Citric acid ; Citrus fruits ; Color ; Colour ; Dehydration ; Diffusion ; Diffusion kinetics ; Diffusion rate ; Electric field ; Electric fields ; Field strength ; Glycerol ; High temperature ; Impact analysis ; Kinetics ; Kiwifruit ; Maltodextrin ; Mass transfer ; Nonthermal processing ; Osmotic dehydration ; Pretreatment ; Pretreatment of water ; Pulsed electric field ; Quality ; Sodium ; Sodium chloride ; Studies ; Submerging ; Temperature effects ; Trehalose ; Vitamins ; Water activity ; Water loss</subject><ispartof>Food and bioproducts processing, 2016-10, Vol.100, p.535-544</ispartof><rights>2016 Institution of Chemical Engineers</rights><rights>Copyright Elsevier Science Ltd. Oct 2016</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c432t-1715084772c600012fd189ad9b4fbac4d9fdb6e15c84a35cf8277797557925473</citedby><cites>FETCH-LOGICAL-c432t-1715084772c600012fd189ad9b4fbac4d9fdb6e15c84a35cf8277797557925473</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.fbp.2016.08.009$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27907,27908,45978</link.rule.ids></links><search><creatorcontrib>Dermesonlouoglou, E.</creatorcontrib><creatorcontrib>Zachariou, I.</creatorcontrib><creatorcontrib>Andreou, V.</creatorcontrib><creatorcontrib>Taoukis, P.S.</creatorcontrib><title>Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit</title><title>Food and bioproducts processing</title><description>•Kiwifruit was treated by pulsed electric field-PEF and osmotically dehydrated-OD.•Application of PEF significantly enhanced mass transfer rates.•PEF allowed processed kiwifruit to retain quality (colour, texture, vitamin C).•PEF-OD can be used for the production of intermediate moisture kiwifruit products.
The effects of pulsed electric fields (PEF) on mass transfer and quality during osmotic dehydration (OD) of kiwifruit were investigated. Whole peeled kiwifruit was subjected to different PEF (field strengths E, 0.7, 1.1 and 1.8kV/cm) process conditions. PEF processed and non processed samples were cut into discs and treated by immersion in OD solution consisting of glycerol, trehalose, maltodextrin, ascorbic acid, sodium chloride, calcium chloride and citric acid (wfood/wsolution=1/5) for 240min at different temperatures (T 25, 35 and 45°C). Water loss (WL), solid gain (SG), water activity (aw) as well as main quality indices (colour, texture, vitamin C) were estimated during processing. OD resulted in substantial WL and SG. Application of PEF significantly enhanced rates. Fick's 2nd law for diffusion was used for the calculation of the effective diffusivities of water with higher temperature and field strength showing higher values. The effect of temperature and PEF field strength on the effective diffusivity coefficient of water was mathematically modelled. Shorter OD times, when PEF pretreatment is applied, may be adequate to remarkably improve diffusion kinetics leading to a level of WL/SG that allows the product to retain optimum quality characteristics and adequate decrease of aw. PEF OD processed kiwifruit presented high quality (acceptable level of colour change, increased firmness, high vitamin C content) suggesting that PEF and OD combination can be an effective processing step in the production of intermediate moisture products.</description><subject>Actinidia</subject><subject>Actinidia deliciosa</subject><subject>Ascorbic acid</subject><subject>Calcium</subject><subject>Calcium chloride</subject><subject>Citric acid</subject><subject>Citrus fruits</subject><subject>Color</subject><subject>Colour</subject><subject>Dehydration</subject><subject>Diffusion</subject><subject>Diffusion kinetics</subject><subject>Diffusion rate</subject><subject>Electric field</subject><subject>Electric fields</subject><subject>Field strength</subject><subject>Glycerol</subject><subject>High temperature</subject><subject>Impact analysis</subject><subject>Kinetics</subject><subject>Kiwifruit</subject><subject>Maltodextrin</subject><subject>Mass transfer</subject><subject>Nonthermal processing</subject><subject>Osmotic dehydration</subject><subject>Pretreatment</subject><subject>Pretreatment of water</subject><subject>Pulsed electric field</subject><subject>Quality</subject><subject>Sodium</subject><subject>Sodium chloride</subject><subject>Studies</subject><subject>Submerging</subject><subject>Temperature effects</subject><subject>Trehalose</subject><subject>Vitamins</subject><subject>Water activity</subject><subject>Water loss</subject><issn>0960-3085</issn><issn>1744-3571</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNp9kEtLxDAUhYMoOI7-AHcB161JmzQJrmQYHzDgRtchzQNTO20nSZX596aMa1f3Xjjn3MMHwC1GJUa4ue9K105lldcS8RIhcQZWmBFS1JThc7BCokFFjTi9BFcxdgghzDFdAbV1zuoERwenuY_WQNvnO3gNnbe9iXAc4F7FCFNQQ3Q2QDUYeJhV79NxsY1xPyavVd8fobGfRxNUyjFf_se7MPt0DS6cysk3f3MNPp6275uXYvf2_Lp53BWa1FUqMMMUccJYpZulXeUM5kIZ0RLXKk2McKZtLKaaE1VT7XjFGBOMUiYqSli9Bnen3CmMh9nGJLtxDkN-KStEhKhrLqqswieVDmOMwTo5Bb9X4SgxkgtJ2clMUi4kJeIyk8yeh5PH5vrf3gYZtbeDtsaHzEqa0f_j_gVkBnva</recordid><startdate>20161001</startdate><enddate>20161001</enddate><creator>Dermesonlouoglou, E.</creator><creator>Zachariou, I.</creator><creator>Andreou, V.</creator><creator>Taoukis, P.S.</creator><general>Elsevier B.V</general><general>Elsevier Science Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7ST</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H98</scope><scope>L.G</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>20161001</creationdate><title>Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit</title><author>Dermesonlouoglou, E. ; Zachariou, I. ; Andreou, V. ; Taoukis, P.S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c432t-1715084772c600012fd189ad9b4fbac4d9fdb6e15c84a35cf8277797557925473</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Actinidia</topic><topic>Actinidia deliciosa</topic><topic>Ascorbic acid</topic><topic>Calcium</topic><topic>Calcium chloride</topic><topic>Citric acid</topic><topic>Citrus fruits</topic><topic>Color</topic><topic>Colour</topic><topic>Dehydration</topic><topic>Diffusion</topic><topic>Diffusion kinetics</topic><topic>Diffusion rate</topic><topic>Electric field</topic><topic>Electric fields</topic><topic>Field strength</topic><topic>Glycerol</topic><topic>High temperature</topic><topic>Impact analysis</topic><topic>Kinetics</topic><topic>Kiwifruit</topic><topic>Maltodextrin</topic><topic>Mass transfer</topic><topic>Nonthermal processing</topic><topic>Osmotic dehydration</topic><topic>Pretreatment</topic><topic>Pretreatment of water</topic><topic>Pulsed electric field</topic><topic>Quality</topic><topic>Sodium</topic><topic>Sodium chloride</topic><topic>Studies</topic><topic>Submerging</topic><topic>Temperature effects</topic><topic>Trehalose</topic><topic>Vitamins</topic><topic>Water activity</topic><topic>Water loss</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dermesonlouoglou, E.</creatorcontrib><creatorcontrib>Zachariou, I.</creatorcontrib><creatorcontrib>Andreou, V.</creatorcontrib><creatorcontrib>Taoukis, P.S.</creatorcontrib><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Food and bioproducts processing</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dermesonlouoglou, E.</au><au>Zachariou, I.</au><au>Andreou, V.</au><au>Taoukis, P.S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit</atitle><jtitle>Food and bioproducts processing</jtitle><date>2016-10-01</date><risdate>2016</risdate><volume>100</volume><spage>535</spage><epage>544</epage><pages>535-544</pages><issn>0960-3085</issn><eissn>1744-3571</eissn><abstract>•Kiwifruit was treated by pulsed electric field-PEF and osmotically dehydrated-OD.•Application of PEF significantly enhanced mass transfer rates.•PEF allowed processed kiwifruit to retain quality (colour, texture, vitamin C).•PEF-OD can be used for the production of intermediate moisture kiwifruit products.
The effects of pulsed electric fields (PEF) on mass transfer and quality during osmotic dehydration (OD) of kiwifruit were investigated. Whole peeled kiwifruit was subjected to different PEF (field strengths E, 0.7, 1.1 and 1.8kV/cm) process conditions. PEF processed and non processed samples were cut into discs and treated by immersion in OD solution consisting of glycerol, trehalose, maltodextrin, ascorbic acid, sodium chloride, calcium chloride and citric acid (wfood/wsolution=1/5) for 240min at different temperatures (T 25, 35 and 45°C). Water loss (WL), solid gain (SG), water activity (aw) as well as main quality indices (colour, texture, vitamin C) were estimated during processing. OD resulted in substantial WL and SG. Application of PEF significantly enhanced rates. Fick's 2nd law for diffusion was used for the calculation of the effective diffusivities of water with higher temperature and field strength showing higher values. The effect of temperature and PEF field strength on the effective diffusivity coefficient of water was mathematically modelled. Shorter OD times, when PEF pretreatment is applied, may be adequate to remarkably improve diffusion kinetics leading to a level of WL/SG that allows the product to retain optimum quality characteristics and adequate decrease of aw. PEF OD processed kiwifruit presented high quality (acceptable level of colour change, increased firmness, high vitamin C content) suggesting that PEF and OD combination can be an effective processing step in the production of intermediate moisture products.</abstract><cop>Rugby</cop><pub>Elsevier B.V</pub><doi>10.1016/j.fbp.2016.08.009</doi><tpages>10</tpages></addata></record> |
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subjects | Actinidia Actinidia deliciosa Ascorbic acid Calcium Calcium chloride Citric acid Citrus fruits Color Colour Dehydration Diffusion Diffusion kinetics Diffusion rate Electric field Electric fields Field strength Glycerol High temperature Impact analysis Kinetics Kiwifruit Maltodextrin Mass transfer Nonthermal processing Osmotic dehydration Pretreatment Pretreatment of water Pulsed electric field Quality Sodium Sodium chloride Studies Submerging Temperature effects Trehalose Vitamins Water activity Water loss |
title | Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit |
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