Pulsed Electric Field Assisted Combined Freezing of Carrot Tissue: Preliminary Vacuum Freezing Followed by Supplementary Conventional Freezing

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2025-01-09 DOI:10.1007/s11947-024-03710-8

Yuqi Huang, Olivier Bals, Nikolai Lebovka, Eugène Vorobiev

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引用次数: 0

Abstract

Pulsed electric field (PEF) assisted combined mode of freezing with the preliminary vacuum freezing (VF) down to − 6 °C followed by conventional freezing (CF) in the freezer at − 20 °C has been studied. The fresh carrot tissue was electroporated to different levels of cell disintegration index Z = 0–0.9 (E = 0–400 V/cm, t_PEF = 0–1 s). It was demonstrated that PEF significantly accelerated the kinetics of CF and impacted the texture, moisture losses, and microstructure of thawed carrots. For example, at a high disintegration index (Z = 0.9), the total freezing time was shortened by ≈1.21 times for the CF procedure and by ≈1.57 times for the combined VF + CF procedure. The softening of textures of carrots was observed; however, for both CF and VF + CF procedures, they were comparable. Application of both CF and VF + CF procedures resulted in the increase of the size of pores inside the carrot tissues. However, the water losses for the combined VF + CF protocol were significantly smaller than those for the CF protocol.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.