Pulse Duration and Efficiency of Soft Cellular Tissue Disintegration by Pulsed Electric Fields

被引:86
作者
De Vito, Francesca [2 ]
Ferrari, Giovanna [2 ,3 ]
Lebovka, Nikolai I. [4 ,5 ]
Shynkaryk, Nikolai V. [4 ,5 ]
Vorobiev, Eugene [1 ,4 ]
机构
[1] Univ Technol Compiegne, UMR 6067, CNRS, Dept Genie Chim,Lab Genie Procedes Ind, F-60205 Compiegne, France
[2] Univ Salerno, Ctr Reg Competenza Prod Agroalimentari, I-84084 Salerno, Italy
[3] Univ Salerno, Dept Chem & Food Engn, I-84084 Salerno, Italy
[4] Univ Technol Compiegne, Dept Genie Procedes Ind, Ctr Rech Royallieu, F-60205 Compiegne, France
[5] Inst Biocolloidal Chem, UA-03142 Kiev, Ukraine
关键词
Electroporation; Pulsed electric fields; Pulse duration; Soft cellular tissue; Apple; Texture;
D O I
10.1007/s11947-007-0017-y
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of pulse duration on efficiency of disintegration of apple tissue by pulsed electric fields (PEF) was studied. The samples (26-mm diameter, 10-mm height) were treated by PEF at electric field strength E between 100 and 400 V/cm, pulse duration t(i) of 10, 100, 1,000 mu s, interpulse duration Delta t of 100 mu s and different number of pulses n. Both the degree and the time evolution of tissue damage were quantified by electrical conductivity disintegration index Z and characteristic damage time tau, respectively. The samples exposed to the same PEF treatment time nt(i) showed noticeably higher disintegration efficiency for larger pulse duration. The synergism of PEF and thermal treatment with temperature T (20-50 degrees C) was demonstrated. The Arrhenius dependence of t(T) for PEF treatment at E=100 V/cm gave the decreasing activation energy W as a function of ti, (Q approximate to 164 kJ/mol at t(i) = 10 mu s, Q approximate to 109 kJ/mol at t(i) = 100 mu s and Q approximate to 66 kJ/mol at t(i) = 1,000 mu s). Textural relaxation data supported the higher damage efficiency for longer pulse duration.
引用
收藏
页码:307 / 313
页数:7
相关论文
共 35 条
[1]   Modelling and optimization of inactivation of Lactobacillus plantarum by pulsed electric field treatment [J].
Abram, F ;
Smelt, JPPM ;
Bos, R ;
Wouters, PC .
JOURNAL OF APPLIED MICROBIOLOGY, 2003, 94 (04) :571-579
[2]  
Aronsson K., 2001, Innovative Food Science and Emerging Technologies, V2, P41, DOI 10.1016/S1466-8564(01)00021-2
[3]  
Barsotti L, 1998, SCI ALIMENT, V18, P583
[4]   Quantitative study of electroporation-mediated molecular uptake and cell viability [J].
Canatella, PJ ;
Karr, JF ;
Petros, JA ;
Prausnitz, MR .
BIOPHYSICAL JOURNAL, 2001, 80 (02) :755-764
[5]   CELL PORATION AND CELL-FUSION USING AN OSCILLATING ELECTRIC-FIELD [J].
CHANG, DC .
BIOPHYSICAL JOURNAL, 1989, 56 (04) :641-652
[6]   Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment [J].
Fincan, M ;
DeVito, F ;
Dejmek, P .
JOURNAL OF FOOD ENGINEERING, 2004, 64 (03) :381-388
[7]   In situ visualization of the effect of a pulsed electric field on plant tissue [J].
Fincan, M ;
Dejmek, P .
JOURNAL OF FOOD ENGINEERING, 2002, 55 (03) :223-230
[8]   Time course of transmembrane voltage induced by time-varying electric fields - a method for theoretical analysis and its application [J].
Kotnik, T ;
Miklavcic, D ;
Slivnik, T .
BIOELECTROCHEMISTRY AND BIOENERGETICS, 1998, 45 (01) :3-16
[9]   Plasmolysis of sugarbeet: Pulsed electric fields and thermal treatment [J].
Lebovka, N. I. ;
Shynkaryk, M. V. ;
El-Belghiti, K. ;
Benjelloun, H. ;
Vorobiev, E. .
JOURNAL OF FOOD ENGINEERING, 2007, 80 (02) :639-644
[10]  
Lebovka N. I., 2004, Innovative Food Science & Emerging Technologies, V5, P9, DOI 10.1016/j.ifset.2003.12.001