Скачать с ютуб Pulse Electric Field in Food Preservation I PEF I Food Industry I Food Science and Technology в хорошем качестве

Pulse Electric Field in Food Preservation I PEF I Food Industry I Food Science and Technology

#PEF #food_processing #preservation Through the introduction of new items to the market, the improvement of product quality, and the reduction of production costs, the development of innovative food processing techniques can boost the competitiveness of the food sector (Tiwari et al. 2009). The demand for products that resemble freshness and for food produced using environmentally friendly practices, as well as the growing customer interest in food with high nutritional value, all stimulated the incorporation of pulsed electric field (PEF) technology into food production (Evans and Cox 2006; Soliva-Fortuny et al. 2009). PEF is a technique that makes use of high voltage, high amplitude electric waves. The product is positioned between the electrodes in the chamber and is exposed to brief electrical impulses of high voltage (usually 10-80 kV/cm) lasting only a few microseconds or milliseconds apiece (Deeth et al. 2008). The process conditions, such as electric field strength (kV/cm), pulse frequency, pulse width, shape of the pulse wave, and exposure time (related to the flow rate and volume of fluid in the electrode chamber), can be appropriately modified depending on the characteristics of the processed food product and the effects to be obtained. For instance, reversible permeabilization of plant cells occurs in the 0.1–1 kV/cm range of electric field strength. Plant and animal tissue is irreversibly permeable at 0.5-3 kV/cm, and microbial cells are irreversibly permeable at 15-40 kV/cm. The use of PEF as a non-thermal approach for food processing has been one of the primary areas of research in the last ten years in the context of alternative energy-saving methods (Soliva-Fortuny et al. 2009). Although cooling is required to maintain a low temperature of the treated product during PEF treatment, it should be noted that the energy of the electric pulses generates heat owing to Joule heating. However, this phenomena can be used in a delicate preservation procedure. High temperature and PEF membrane electroporation together enhance inactivation effectiveness (Jaeger et al. 2010b). Enzymes and bacteria are mostly inactivated in research on the usage of PEF. High-voltage impulses cause the cell membrane to rupture, allowing tiny molecules to get through and causing the cells to enlarge and burst (Zimmerman 1986). PEF can be utilized with liquid and semi-solid items, such as fruit juices, liquid eggs, and soups (Qin et al. 1995). In 2005, this technology was used to launch fruit juices on the US market (Ravishankar et al. 2008). For solid items, the industry that processes potatoes has seen the most success with PEF technology. Sliced potatoes can also be treated to PEF right after peeling but before cutting (Faridnia et al. 2015a). PEF alters the structural integrity of tissues, which causes a more controlled release of intracellular substances such reducing sugars or amino acids involved in Maillard reactions. As a result, the amount of acrylamide in cooked or fried potato products is decreased. Additionally, potatoes treated with PEF have a more consistent color and use less oil while fried (Ignat et al. 2015; Liu et al. 2018a, b). According to Lebovka et al. (2004), PEF also results in a softer texture that makes it easier to cut potatoes and significantly reduces the drying time for potato discs (Fauster et al. 2018). Although there are a number of commercial PEF systems in use worldwide and this technology has been thoroughly studied, the majority of the data collected relate to laboratory-scale operations. Because no harmful chemical reactions have been found, the pulsed electric field technology is widely regarded as being safe for people (Frewer et al. 2011). However, other research' findings suggest that corrosion causes some electrode material components, like Fe, Cr, Ni, and Mn, to be discharged into liquid food samples. Application of carbon electrodes could solve this issue (Toepfl et al. 2004). Pataro et al. (2014) claim that certain electrical factors, such as pulse frequency and the make-up of the processed product (such as the presence of halides), have an impact on how much metal is released from the electrodes. Unfavorable electrode reactions can be prevented or at least avoided by determining the ideal conditions for PEF treatment on an industrial scale, as well as the electrode material and geometry. The high-voltage pulse generator, treatment chamber, fluid-handling system, control, and monitoring devices are the main parts of a typical PEF unit (Fig. 1). The first component provides the necessary form, duration, and intensity for the high voltage pulses. The treated product is positioned between a pair of electrodes in the treatment chamber, to which the generated pulses are applied. The treatment chambers can be separated into batch treatment chambers and continuous treatment chambers based on the type of the treated product (solid, semisolid, liquid, semiliquid).