Application of high electric field (HEF) on the shelf-life extension of emblic fruit (Phyllanthus emblica L.)

被引：47

作者：

Bajgai, TR

Hashinaga, F

Isobe, S

Raghavan, GSV

Ngadi, MO

机构：

[1] McGill Univ, Dept Bioresource Engn, Montreal, PQ H9X 3V9, Canada

[2] Kagoshima Univ, Fac Agr, Kagoshima 8900065, Japan

[3] Natl Food Res Inst, Food Proc Lab, Tsukuba, Ibaraki 3058642, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 2006年 / 74卷 / 03期

关键词：

high electric field (HEF); shelf-life extension; freshness; keeping quality; emblic (Phyllanthus emblica L.);

D O I：

10.1016/j.jfoodeng.2005.03.023

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Emblic fruit (Phyllanthus emblica L.) is a high vitamin C containing fruit available in South Asia. The fruits were treated by alternating current (AC) and direct current (DC) high electric field (HEF) of field strength 430 kV/m for 2 h to study the physiological loss of mass (PLM) as moisture loss in open pouches. Effect of HEF treated emblic fruits on rotting, color and vitamin C during storage at 4, 20 and 35 degrees C in open and closed polyethylene pouches were studied. The observations showed that AC HEF can be used to extend the shelf-life of emblic fruits. Pre- and post-analysis of AC HEF treated and stored emblic fruits for hunter color value, rotting and vitamin C content showed that the HEF treated emblic fruits were superior in degree of freshness compared with untreated fruits. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：308 / 313

页数：6

共 24 条

[1] Drying of spinach with a high electric field [J].