Research Article | OPEN ACCESS
Influence of Pulsed Electric Field Pretreatment on Vacuum Freeze-dried Apples and Process Parameter Optimization
1Zhenyu Liu, 2Yanbo Song, 3Yuming Guo, 3Haiting Wang, 3Zhiqiang Wu
1Information Science and Engineering College
2Life Science College
3Engineering and Technology College, Shanxi Agricultural University, Shanxi, 030801, China
Advance Journal of Food Science and Technology 2017 6:224-235
Received: February 12, 2017 | Accepted: May 4, 2017 | Published: September25, 2017
Abstract
Vacuum freeze-drying can be utilized to obtain high-quality dried products, but its application in the food processing industry is restricted by its relatively high energy consumption. However, this problem can be solved with Pulsed Electric Field (PEF) pre-processing. Using a three-factor quadratic orthogonal regression design, this study assessed the effects of changes in various parameters ofPEF pretreatment (pulse intensity, pulse duration and pulse number) on the properties of freeze-dried apple slices (productivity per unit area, flavonoid content and chromatic aberration). In comparison with freeze-dried apple slices that were not exposed to PEF pretreatment, those exposed to PEF showed a 30% increase in productivity per unit area, a decrease of nearly 50% in chromatic aberration and unchanged flavonoid content. Our research provides a theoretical basis for the application of PEF as a pretreatment for freeze-dried foods that can be used to overcome the high energy consumption of the freeze-drying process and improve product quality.
Keywords:
Apple slices, PEF, process parameters, pulsed electric field, quality, vacuumfreeze-drying,
References
-
Aguiló-Aguayo, I., Á. Sobrino-López, R. Soliva-Fortuny and O. Martín-Belloso, 2008. Influence of high-intensity pulsed electric field processing on lipoxygenase and β-glucosidase activities in strawberry juice. Innov. Food Sci. Emerg., 9(4): 455-462.
CrossRef Direct Link
-
Chua, K.J., A.S. Mujumdar, S.K. Chou, M.N.A. Hawlader and J.C. Ho, 2000. Convective drying of banana, guava and potato pieces: Effect of cyclical variations of air temperature on dying kinetics and color change. Dry. Technol., 18(4-5): 907-936.
CrossRef Direct Link
-
De Beer, T.R.M., M. Alleso, F. Goethals, A. Coppens, Y. Vander Heyden, H. Lopez De Diego, J. Rantanen, F. Verpoort, C. Vervaet, J.P. Remon and W.R.G. Baeyens, 2007. Implementation of a process analytical technology system in a freeze-drying process using Raman spectroscopy for in-line process monitoring. Anal. Chem., 79(21): 7992-8003.
CrossRef PMid:17896825 Direct Link
-
Espachs-Barroso, A., G.V. Barbosa-Cánovas and O. Martín-Belloso, 2003. Microbial and enzymatic changes in fruit juice induced by high-intensity pulsed electric fields. Food Rev. Int., 19(3): 253-273.
CrossRef Direct Link
-
Genin, N. and F. Rene, 1995. Analysis of the role of the glass transition in the methods of food preservation. J. Food Eng., 26(4): 391-408.
CrossRef
-
Goula, A.M., K.G. Adamopoulos, P.C. Chatzitakis and V.A. Nikas, 2006. Prediction of lycopene degradation during a drying process of tomato pulp. J. Food Eng., 74(1): 37-46.
CrossRef Direct Link
-
Ho, S.Y., G.S. Mittal and J.D. Cross, 1997. Effects of high field electric pulses on the activity of selected enzymes. J. Food Eng., 31(1): 69-84.
CrossRef Direct Link
-
Krokida, M.K. and C. Philippopoulus, 2006. Volatility of apples during air and freeze drying. J. Food Eng., 73(2): 135-141.
CrossRef Direct Link
-
Krokida, M.K., C.T. Kiranoudis, Z.B. Maroulis and D. Marinos-Kouris, 2000. Drying related properties of apple. Dry. Technol., 18(6): 1251-1267.
CrossRef Direct Link
-
Lee, C.Y. and L.R. Mattick, 1989. Composition and nutritive value of apple products. In: Downing, D.L. (Ed.), Processed Apple Products. Van Nostrand Reinhold, New York, pp: 303-322.https://doi.org/10.1007/978-1-4684-8225-6_14
CrossRef Direct Link
-
Liyan, W., G. Shuguo and L. Chenhua, 2012. Optimization for technological parameters of apple freeze-drying based on response surface methodology. Chinese Agric. Mechanization, 2(6): 165-171.
Direct Link
-
López, N., E. Puértolas, S. Condón, J. Raso and I. Álvarez, 2009. Enhancement of the solid-liquid extraction of sucrose from sugar beet (Beta vulgaris) by pulsed electric fields. LWT-Food Sci. Technol., 42(10): 1674-1680.
Direct Link
-
Meisami-asl, E., S. Rafiee, A. Keyhani and A. Tabatabaeefar, 2010. Drying of apple slices (var. Golab) and effect on moisture diffusivity and activation energy. Plant Omics, 3(3): 97-102.
Direct Link
-
Mejia-Meza, E.I., J.A. Yáñez, C.M. Remsberg, J.K. Takemoto, N.M. Davies, B. Rasco and C. Clary, 2010. Effect of dehydration on raspberries: Polyphenol and anthocyanin retention, antioxidant capacity, and antiadipogenic activity. J. Food Sci., 75(1): H5-H12.
CrossRef PMid:20492178 Direct Link
-
Min, S., G.A. Evrendilek and H.Q. Zhang, 2007. Pulsed electric fields: processing system, microbial and enzyme inhibition, and shelf life extension of foods. IEEE T. Plasma Sci., 35(1): 59-73.
CrossRef Direct Link
-
Morales-de la Peña, M., L. Salvia-Trujillo, T. Garde-Cerdán, M.A. Rojas-Graü and O. Martín-Belloso, 2012. High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage. Innov. Food Sci. Emerg., 16(39): 47-53.
CrossRef Direct Link
-
Nam, J.H. and C.S. Song, 2007. Numerical simulation of conjugate heat and mass transfer during multi-dimensional freeze drying of slab-shaped food products. Int. J. Heat Mass Tran., 50(23-24): 4891-4900.
CrossRef Direct Link
-
Odriozola-Serrano, I., R. Soliva-Fortuny and O. Martín-Belloso, 2008. Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innov. Food Sci. Emerg., 9(3): 272-279.
CrossRef Direct Link
-
Plaza, L., C. Sánchez-Moreno, B. De Ancos, P. Elez-Martínez, O. Martín-Belloso and M. Pilar Cano, 2011. Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. LWT-Food Sci. Technol., 44(4): 834-839.
CrossRef Direct Link
-
Toepfl, S., V. Heinz and D. Knorr, 2005. Overview of Pulsed Electric Field Processing for Food. In Sun, D.W. (Ed.), Emerging Technologies for Food Processing. Academic Press, London, pp: 69-97.
CrossRef
-
Toğrul, H., 2005. Simple modeling of infrared drying of fresh apple slices. J. Food Eng., 71(3): 311-323.
CrossRef Direct Link
-
Tomás-Barberán, F.A. and J.C. Espín, 2001. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agr., 81(9): 853-876.
CrossRef Direct Link
-
Tsao, R., R. Yang, J.C. Young and H. Zhu, 2003. Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC). J. Agr. Food Chem., 51(21): 6347-6353.
CrossRef PMid:14518966 Direct Link
-
Wu, Y., Y. Guo and D. Zhang, 2011. Study of the effect of high-pulsed electric field treatment on vacuum freeze-drying of apples. Dry. Technol., 29(14): 1714-1720.
CrossRef Direct Link
-
Xia, E.Q., G.F. Deng, Y.J. Guo and H.B. Li, 2010. Biological activities of polyphenols from grapes. Int. J. Mol. Sci., 11(2): 622-646.
CrossRef PMid:20386657 PMCid:PMC2852857 Direct Link
-
Xie, J., Y.S. Lin, X.J. Shi, X.Y. Zhu, W.K. Su and P. Wang, 2013. Mechanochemical-assisted extraction of favonoids from bamboo (Phyllostachys edulis) leaves. Ind. Crop. Prod., 43(1): 276-282.
CrossRef Direct Link
-
Xiong, Y. and J. Wang, 2008. Experimental study on the technology for microwave drying of carrot slice. Trans. CSAE, 6: 291-294.
-
Zhang, M., L. Chunli, X. Gongnian, S. Liang, C.W. Cao and Z. Le-Qun, 2005. Dehydrated sword beans: The squeezing process and accelerated rehydration characteristics. Dry. Technol., 23(7): 1581-1589.
CrossRef Direct Link
-
Zhao, W., R. Yang and H.Q. Zhang, 2012. Recent advances in the action of pulsed electric fields on enzymes and food component proteins. Trends Food Sci. Tech., 27(2): 83-96.
CrossRef Direct Link
-
Zhenyu, L. and G. Yuming, 2009. BP neural network prediction of the effects of drying rate of fruits and vegetables pretreated by high-pulsed electric field. T. Chinese Soc. Agric. Eng., 25(2): 235-239.
Direct Link
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
|
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
|
Information |
|
|
|
Sales & Services |
|
|
|