Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue

Food Biophysics

Volumn 5, Issue 3, 2010, Pages 247-254

  Ammar, Jihène Ben ^a   Lanoisellé, Jean Louis ^a   Lebovka, Nikolai I ^a,b   van Hecke, Elisabeth ^a   Vorobiev, Eugène ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

Electroporation; Freeze drying; Freezing; Osmotic treatment; Potato; Pulsed electric fields; Texture

Indexed keywords

SOLANUM TUBEROSUM;

EID: 77954540681     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9167-y     Document Type: Article

References (44)

1. K. M. Phillips, K. M. Wunderlich, J. M. Holden, J. Exler, S. E. Gebhardt, D. B. Haytowitz, G. R. Beecher, R. F. Doherty, Food Chem. 92, 587-595 (2005).
2. A. E. Delgado, D. W. Sun, J. Food Eng. 47, 157-174 (2001).
3. B. Li, D.-W. Sun, J. Food Eng. 54, 175-182 (2002).
4. M. T. Kalichevsky, D. Knorr, P. J. Lillford, Trends Food Sci. Technol. 6, 253-258 (1995).
5. M. N. Martino, L. Otero, P. D. Sanz, N. E. Zaritzky, Meat Sci. 50, 303-313 (1998).
6. D. Chevalier, A. Le Bail, M. Ghoul, J. Food Eng. 46, 277-285 (2000).
7. C. Luscher, O. Schlüter, D. Knorr, Innovative Food Sci. Emer. Technol. 6(1), 59-71 (2005).
8. B. Li, D.-W. Sun, J. Food Eng. 55(3), 277-282 (2002).
9. D.-W. Sun, B. Li, J. Food Eng. 57(4), 337-345 (2003).
10. J. D. Ponting, G. G. Watters, G. G. Forrey, R. R. Jackson, R. Stanley, Food Technol. 20, 125 (1966).
11. G. W. Hope, D. G. Vitale. Osmotic dehydration, a cheap and simple method of preserving mangoes, bananas and plantains. Report IDRC 004. International Development Research Centre, Ottawa, Canada, 1-12 (1972).
12. J. D. Ponting, Process Biochem. 8, 18 (1973).
13. G. M. Dixon, J. J. Jen, J. Food Sci. 42, 1126 (1977).
14. J. H. Moy, N. B. H. Lau, A. M. Dollar, J. Food Process Preserv. 2, 131 (1978).
15. J. E. Contreras, T. G. Smyrl, J. Food Sci. Technol. 14, 310 (1981).
16. E. Maltini, D. Torreggiani. A new application of osmosis: the production of shelf-stable fruits by osmosis. In: Progress in Food Eng. 246th Event Europ. Food. Chem. Eng., Milan, Italy (1981).
17. J. Conway, G. Castaigne, G. Picard, X. Vovan, Food Sci. Technol. J. 16, 25 (1983).
18. T. R. A. Magee, A. A. Hassaballah, W. R. Murphy, J. Food Sci. 7, 145 (1983).
19. A. Lenart, J. M. Flink, J. Food Technol. 19, 65 (1984).
20. M. Le Maguer. Osmotic dehydration: review and future direction. In: Proceedings of the International Symposium on Progress in Food Preservation processes, 1, 283-309, CERIA, Brussels (1988).
21. C. R. Lerici, G. Pinnavaia, M. Dalla Rosa, L. Bartolucci, J. Food Sci. 50, 1217 (1985).
22. A. L. Raoult-Wack, S. Guibert, M. Le Maguer, G. Rios, Drying Technol. 9, 589 (1991).
23. A. Chiralt, N. Martinez-Navarrete, J. Martinez-Monzo, P. Talens, G. Moraga, A. Ayala, P. Fito, J. Food Eng. 49, 129-135 (2001).
24. A. Maestrelli, R. Lo Scalzo, D. Lupi, G. Bertolo, D. Torreggiani, J. Food Eng. 49, 255-260 (2001).
25. M. Jalté, J.-L. Lanoisellé, N. I. Lebovka, E. Vorobiev, LWT 42, 576-580 (2009).
26. J. C. Weaver, YuA Chizmadzhev, Bioelectrochem. Bioenerg. 41(1), 135-160 (1996).
27. E. Vorobiev, N. I. Lebovka, Extraction of intercellular components by pulsed electric fields, in Pulsed electric field technology for food industry: fundamentals and applications, ed. by J. Raso, V. Heinz (Springer, New-York, 2006), pp. 153-193.
28. N. I. Lebovka, M. V. Shynkaryk, K. El-Belghiti, H. Benjelloun, E. Vorobiev, J. Food Eng. 80, 639-644 (2007).
29. M. Fincan, P. Dejmek, J. Food Eng. 55, 223-230 (2002).
30. T. Kotnik, G. Pucihar, M. Rebersek, D. Miklavcic, L. M. Mir, Biochim. Biophys. Acta (BBA)-Biomembr. 1614, 193-200 (2003).
31. A. B. Nietoa, D. M. Salvatoria, M. A. Castrob, S. M. Alzamora, J. Food Eng. 61(2), 269-278 (2004).
32. N. I. Lebovka, M. I. Bazhal, E. Vorobiev, J. Food Eng. 54, 337-346 (2002).
33. B. R. Brasher, D. P. Franzmeier, V. Valassis, S. E. Davidson, Soil Sci. 101, 108 (1966).
34. A. L. Tisdall, Aust. J. Agric. Res. 2, 349-354 (1951).
35. L. Bøgh-Sørensen, Recommendations for the processing and handling of frozen foods (4th Ed.). International Institute of Refrigeration (IIR), Paris, 8-10 (2006).
36. S. S. Winter, A. A. Loiselle, J. Colloid Sci. 13, 576-583 (1958).
37. W. X. Zhu, J. Gayin, F. Chatel, K. Dewettinck, P. van der Meeren, Food Hydrocolloids 23(8), 2204-2211 (2009).
38. F. De Vito, G. Ferrari, N. I. Lebovka, N. V. Shynkaryk, E. Vorobiev, Food Bioprocess Technol. 1, 307-313 (2008).
39. F. Franks, Biophysics and biochemistry at low temperatures (Cambridge University Press, Cambridge, 1985).
40. M. Toner, E. G. Cravalho, M. Karel, J. Appl. Phys. 67, 1582-1593 (1990).
41. F. Krok, J. Szymonska, P. Tomasik, M. Szymonski, Appl. Surf. Sci. 157(4), 382-386 (2000).
42. J. Szymonska, F. Krok, E. Komorowska-Czepirska, K. Rebilas, Carbohydr. Polym. 52(1), 1-10 (2003).
43. J. Szymonska, F. Krok, P. Tomasik, J. Biol. Macromol. 27(4), 307-314 (2000).
44. P. Liu, L. Chen, P. A. Corrigan, L. Yu, Z. Liu, J. Food Eng. 4(8), 1-25 (2008).