Pulsed electric field assisted vacuum freeze-drying of apple tissue

Innovative Food Science and Emerging Technologies

Volumn 35, Issue , 2016, Pages 52-57

  Parniakov, Oleksii ^a   Bals, Olivier ^a   Lebovka, Nikolai ^a,b   Vorobiev, Eugene ^a  

^a SORBONNE UNIVERSITÉ   (France)

^b INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

Apple; Dehydration; Freeze drying; Pulsed electric fields; Rehydration; Vacuum

Indexed keywords

DEHYDRATION; ELECTRIC FIELDS; FOOD PRESERVATION; FOOD PROCESSING; FOOD PRODUCTS; FRUITS; IMPREGNATION; LOW TEMPERATURE DRYING; THERMAL PROCESSING (FOODS); TISSUE; VACUUM;

APPLE; CAPILLARY IMPREGNATION; ELECTRIC FIELD STRENGTH; FREEZE DRYING; PRETREATMENT PROCEDURE; PULSED ELECTRIC FIELD; REHYDRATION; REHYDRATION CAPACITY;

DRYING;

EID: 84973293302     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.04.002     Document Type: Article

References (28)

1. S.C. Amico, and C. Lekakou Axial impregnation of a fiber bundle. Part 1: Capillary experiments Polymer Composites 23 2 2002 249 263
2. F.J. Barba, O. Parniakov, S.A. Pereira, A. Wiktor, N. Grimi, and N. Boussetta E. Vorobiev Current applications and new opportunities for the use of pulsed electric fields in food science and industry Food Research International 77 2015 773 798
3. J. Ben Ammar, J.-L. Lanoiselle, N.I. Lebovka, E. Van Hecke, and E. Vorobiev Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue Food Biophysics 5 3 2010 247 254
4. X.D. Chen, and A.S. Mujumdar Drying technologies in food processing 1st ed. 2008 Wiley-Blackwell
5. H.-P. Cheng, and C.-T. Lin The morphological visualization of the water in vacuum cooling and freezing process Journal of Food Engineering 78 2 2007 569 576
6. F. Donsi, G. Ferrari, P. Maresca, and G. Pataro Food quality: Control, analysis and consumer concerns D.A. Medina, A.M. Laine, Food quality: Control, analysis and consumer concerns 2011 Nova Science Publishers, Inc. 505 554
7. L. Drummond, L. Zheng, and D.-W. Sun D.-W. Sun, Emerging technologies for food processing 2014 Elsevier 477 494
8. C. Feng, L. Drummond, Z. Zhang, D.-W. Sun, and Q. Wang Vacuum cooling of meat products: Current state-of-the-art research advances Critical Reviews in Food Science and Nutrition 52 11 2012 1024 1038
9. H. Jaeger, K. Reineke, K. Schoessler, and D. Knorr Effects of emerging processing technologies on food material properties B. Bhandari, Y.H. Roos, Food materials science and engineering 2012 Wiley 222 262
10. M. Jalte, J.-L. Lanoiselle, N. Lebovka, and E. Vorobiev Freezing of potato tissue pre-treated by pulsed electric fields Food Science and Technology 42 2 2009 576 580
11. T. Kudra Energy aspects in drying Drying Technology 22 5 2004 917 932
12. N.I. Lebovka, M.I. Bazhal, and E. Vorobiev Estimation of characteristic damage time of food materials in pulsed-electric fields Journal of Food Engineering 54 4 2002 337 346
13. H.-I. Lin, and S.-F. Chou Theoretical model of a thin-film vacuum freezing ice production (vfip) method Journal of the Chinese Institute of Engineers 24 4 2001 463 471
14. K. McDonald, and D.-W. Sun Vacuum cooling technology for the food processing industry: A review Journal of Food Engineering 45 2 2000 55 65
15. N.D. Mrad, C. Bonazzi, N. Boudhrioua, N. Kechaou, and F. Courtois Moisture sorption isotherms, thermodynamic properties, and glass transition of pears and apples Drying Technology 30 13 2012 1397 1406
16. I. Odriozola-Serrano, I. Aguiló-Aguayo, R. Soliva-Fortuny, and O. Martín-Belloso Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods Trends in Food Science & Technology 29 2 2013 98 107
17. M.R. Okos, G. Narsimhan, R.K. Singh, and A.C. Weitnauer Food dehydration D.R. Heldman, D.B. Lund, Handbook of food engineering 1992 Marcel Dekker, Inc. New York, NY 437 562
18. O. Parniakov, N. Lebovka, O. Bals, and E. Vorobiev Effect of electric field and osmotic pre-treatments on quality of apples after freezing-thawing Innovative Food Science & Emerging Technologies 29 2015 23 30
19. O. Parniakov, O. Bals, V. Mykhailyk, N. Lebovka, and E. Vorobiev Unfreezable water in apple treated by pulsed electric fields: Impact of osmotic treatment in glycerol solutions Food and Bioprocess Technology 9 2 2016 243 251
20. S.M. Patel, F. Jameel, S.U. Sane, and M. Kamat Lyophilization process design and development using QbD principles F. Jameel, S. Hershenson, M.A. Khan, S. Martin-Moe, quality by design for biopharmaceutical drug product development Vol. 18 2015 303 329 Springer New York
21. P.Y. Phoon, F.G. Galindo, A. Vicente, and P. Dejmek Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves Journal of Food Engineering 88 1 2008 144 148
22. M.S. Rahman, and C.O. Perera Handbook of food preservation M.S. Rahman, Handbook of food preservation 2007 Marcel Dekker New York 404 432
23. F.R. Reis Vacuum drying for extending food shelf-life 1st ed. 2014 Springer International Publishing
24. W.F. Stoecker Industrial refrigeration handbook 1998 McGraw-Hill Companies, Inc.
25. E. Vorobiev, and N. Lebovka Pulse electric field-assisted extraction N. Lebovka, E. Vorobiev, F. Chemat, Enhancing extraction processes in the food industry 2011 CRC Press, Taylor & Francis LLC Boca Raton 592
26. E.W. Washburn The dynamics of capillary flow Physical Review 17 3 1921 273
27. A. Wiktor, M. Schulz, E. Voigt, D. Witrowa-Rajchert, and D. Knorr The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue Journal of Food Engineering 146 2015 8 16
28. Y. Wu, and D. Zhang Effect of pulsed electric field on freeze-drying of potato tissue International Journal of Food Engineering 10 4 2014 857 862