Online citations, reference lists, and bibliographies.
← Back to Search

Pulsed Electric Field Treatment Prior To Freezing Carrot Discs Significantly Maintains Their Initial Quality Parameters After Thawing

S. Shayanfar, Op Chauhan, S. Toepfl, V. Heinz
Published 2013 · Chemistry

Save to my Library
Download PDF
Analyze on Scholarcy Visualize in Litmaps
Share
Reduce the time it takes to create your bibliography by a factor of 10 by using the world’s favourite reference manager
Time to take this seriously.
Get Citationsy
Summary The interaction of pulsed electric fields (PEF) with different cryoprotectant and texturizing agents in quality retention of carrot discs was analysed. Increasing the permeability properties by PEF may lead to better accessibility of intracellular materials to freezing and thus reducing the freezing time, leading to better maintaining the texture after thawing. Carrot discs of 5 mm thickness were immersed in different solutions of CaCl2, glycerol, trehalose and tap water, and subsequently were treated with PEF (1 kV/cm, 100 pulses, 4 Hz). Then, the samples were drained and packed along with a control group in separate prepared polypropylene pouches. All the samples were frozen at −18 °C for 24 h and thawed during 3 h at ambient temperature (20 °C) the following day. The quality of the thawed carrot discs was certified by measuring weight loss, firmness, microscopic studies and CIE colorimetric attributes. All the PEF-treated samples, no matter what solution they were soaked in, could significantly (P   0.05).
This paper references
10.1016/0014-5793(73)80770-7
Biological interactions between polysaccharides and divalent cations: The egg‐box model
G. T. Grant (1973)
10.1016/S0065-2628(08)60238-4
Frozen fruits and vegetables: their chemistry, physics, and cryobiology.
M. S. Brown (1979)
10.1016/S0315-5463(83)72014-6
Mass Transfer Considerations in the Osmotic Dehydration of Apples
J. Conway (1983)
10.1111/J.1745-4549.1986.TB00028.X
KINETICS OF THERMAL SOFTENING OF FOODS – A REVIEW
M. Rao (1986)
10.1063/1.345670
Thermodynamics and kinetics of intracellular ice formation during freezing of biological cells
M. Toner (1990)
10.1016/S0022-5223(94)70224-1
Effects of newly developed solutions containing trehalose on twenty-hour canine lung preservation.
T. Bando (1994)
10.1016/S1387-2656(08)70015-2
Biotechnological applications of the disaccharide trehalose.
C. Paiva (1996)
10.1016/S0302-4598(96)05062-3
Theory of electroporation: A review
J. Weaver (1996)
10.1016/S0925-5214(99)00048-4
Fresh-cut cantaloupe: effects of CaCl2 dips and heat treatments on firmness and metabolic activity
Irene Luna-Guzmán (1999)
10.1016/b978-0-12-078149-2.x5000-4
Preservation of foods with pulsed electric fields
G. Barbosa-Cánovas (1999)
10.1111/J.1365-2621.1999.TB12272.X
Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated Carrots
N. Rastogi (1999)
10.1016/S0304-4165(99)00207-X
Combined effects of trehalose and cations on the thermal resistance of beta-galactosidase in freeze-dried systems.
M. F. Mazzobre (1999)
10.1006/FSTL.1999.0533
Improved Formulations of Shape Factors for the Freezing and Thawing Time Prediction of Foods
C. Ilicali (1999)
10.1016/S0093-691X(02)00653-2
Cryopreservation and post-thawed fertility of ram semen frozen in different trehalose concentrations.
E. Aisen (2002)
10.1016/S0260-8774(02)00385-0
The original Plank equation and its use in the development of food freezing rate predictions
M. López-Leiva (2003)
10.1016/J.TIFS.2003.07.006
Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots
G. FedericoGómez (2004)
10.1016/J.CRYOBIOL.2006.01.003
The high viscosity encountered during freezing in glycerol solutions: effects on cryopreservation.
G. J. Morris (2006)
10.1021/JF0613379
Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrots.
D. Sila (2006)
10.1016/J.POSTHARVBIO.2007.09.004
Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables
P. Toivonen (2008)
10.1016/J.JFOODENG.2007.12.011
Influence of trehalose addition and storage conditions on the quality of strawberry cream filling
M. Kopjar (2008)
10.1016/J.JFOODENG.2007.12.016
Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
Pui Yeu Phoon (2008)
10.1109/ICHVE.2008.4774040
Investigation on Shelf Life of Carrot Juice Processed by Pulse Electric Field
Wei Luo (2008)
10.1016/j.cryobiol.2009.02.003
Boar spermatozoa cryopreservation in low glycerol/trehalose enriched freezing media improves cellular integrity.
O. Gutiérrez-Pérez (2009)
10.1016/J.JFOODENG.2009.05.017
Cutting test application to general assessment of vegetable texture changes caused by freezing
D. Góral (2009)
10.1016/J.LWT.2008.09.007
Freezing of potato tissue pre-treated by pulsed electric fields
Mounia Jalté (2009)
10.1002/9781444302325.CH8
Freezing of Fruits and Vegetables
C. Silva (2009)
10.1016/J.JFOODENG.2009.12.005
Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching
E. Gonçalves (2010)
10.1016/j.ultsonch.2011.03.009
Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs.
A. Rawson (2011)
10.4236/FNS.2011.29130
Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride
E. Manolopoulou (2011)
10.1098/rsif.2012.0341
The hierarchical structure and mechanics of plant materials
L. Gibson (2012)
10.1111/IJFS.12089
The interaction of pulsed electric fields and texturizing ‐ antifreezing agents in quality retention of defrosted potato strips
S. Shayanfar (2013)



This paper is referenced by
10.1016/b978-0-12-815781-7.00019-6
Effects of Pulsed Electric Energy in Food and Agricultural Products: A Review of Recent Research Advances
E. Vorobiev (2021)
10.1007/s13197-020-04512-4
The application of PEF technology in food processing and human nutrition
Karolina Nowosad (2020)
10.1016/b978-0-12-816402-0.00009-4
Modification of food structure and improvement of freezing processes by pulsed electric field treatment
M. Dadan (2020)
10.1007/S12393-020-09216-1
Impact of Processing Factors on Quality of Frozen Vegetables and Fruits
R. V. D. Sman (2020)
10.1007/978-3-030-40917-3_7
Cooling, Freezing, Thawing and Crystallization
E. Vorobiev (2020)
10.1051/epjap/2020200188
Effects of magnetic field on freezing characters of carrot, potato and broccoli
Aiqiang Chen (2020)
10.1016/j.lwt.2019.108937
Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials
T. Fauster (2020)
10.1007/s12393-020-09211-6
Control of Ice Nucleation for Subzero Food Preservation
Youngsang You (2020)
10.1007/s12393-020-09216-1
Impact of Processing Factors on Quality of Frozen Vegetables and Fruits
R. V. D. van der Sman (2020)
10.1016/J.TIFS.2018.02.019
Effects of freezing on cell structure of fresh cellular food materials: A review
Li Dongmei (2018)
10.22630/zppnr.2018.593.12
Wpływ niekonwencjonalnych metod obróbki wstępnej oraz wybranych krioprotektantów na jakości zamrażanej marchwi
Jakub Czyzewski (2018)
10.1016/J.JFOODENG.2018.03.030
Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries
E. Velickova (2018)
10.1007/s11540-018-9392-1
Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment
M. Mashkour (2018)
10.1007/s12393-017-9160-z
Pulsed Electric Fields Pretreatments for the Cooking of Foods
J. Blahovec (2017)
10.1007/s13197-017-2662-0
Evaluating and correlating the mechanical, nutritional, and structural properties of carrots after multiple freezing/thawing processing
Congcong Xu (2017)
Zastosowanie pulsacyjnego pola elektrycznego do produkcji żywności wzbogaconej
M. Góral (2017)
10.1080/10408398.2015.1132670
Recent developments in novel freezing and thawing technologies applied to foods
Xiao-fei Wu (2017)
10.1007/s12393-017-9170-x
Pulsed Electric Fields Pretreatments for the Cooking of Foods
J. Blahovec (2017)
10.1063/1.4949264
Tutorial: Electroporation of cells in complex materials and tissue
L. Rems (2016)
10.1016/J.IFSET.2015.12.016
“Ice” juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields
J. Carbonell-Capella (2016)
10.1080/10942912.2015.1079788
Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots
Congcong Xu (2016)
10.1007/978-3-319-26779-1_178-1
Pulsed Electric Fields as Pretreatment for Subsequent Food Process Operations
Artur Wiktor (2016)
10.1111/IJFS.13007
Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration
Man-Sheng Wang (2016)
10.1111/IJFS.13029
Food ingredients, processing, structure and functionality: the success for the global food industry
C. Brennan (2016)
10.1016/J.JFOODENG.2016.03.013
Effects of pulsed electric fields assisted osmotic dehydration on freezing-thawing and texture of apple tissue
O. Parniakov (2016)
10.1016/J.IFSET.2016.04.008
Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue
Artur Wiktor (2016)
10.3390/ijms17081374
Effect of Pulsed Electric Field on Membrane Lipids and Oxidative Injury of Salmonella typhimurium
O. Yun (2016)
10.1007/s11947-015-1607-8
Unfreezable Water in Apple Treated by Pulsed Electric Fields: Impact of Osmotic Impregnation in Glycerol Solutions
O. Parniakov (2015)
10.1007/978-3-319-10677-9_4
Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables
M. R. tapia (2015)
10.1016/J.LWT.2015.05.016
Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves
K. Dymek (2015)
10.1016/J.JFOODENG.2014.08.013
The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue
Artur Wiktor (2015)
10.1016/J.IFSET.2015.03.011
Effect of electric field and osmotic pre-treatments on quality of apples after freezing–thawing
O. Parniakov (2015)
See more
Semantic Scholar Logo Some data provided by SemanticScholar