Use of Pulsed Electric Field Pre-treatment to Accelerate Drying and Rehydration of Plant Foods | Chapter 2 | Scientific Research, New Technologies and Applications Vol. 8

Pulsed electric field is a new non-thermal and environmentally friendly technology with diverse applications in food processing.  Among the advantages of PEF are its low energy consumption, fast processing and less or no negative effect on the nutritional value of foods. The effect of Pulsed Electric Field (PEF) on the permeabilization of plant cells prior to hot air drying was investigated. Plant materials (grape, plum, and asparagus) were pre-treated using a Pulsed Electric Field at different pulse numbers and then dried in a hot air oven, vacuum dryer and fluidized bed dryer respectively. The texture measurement was carried out using a texture analyser (Stable Microsystem Analayser SMS, Haselmere, England). For drying of the sample was the following dryer equipment applied: A fluidized bed dryer (ATP, Berlin, Germany). Pulsed Electric Field treatment induced cell permeabilization of investigated plant material (grape, plum and asparagus). The degree of cell permeabilization (Zp) increased with increasing pulse number. An increase in Zp decreased the tissue hardness. Drying time for grapes, plums and asparagus was decreased drastically after PEF treatment at a field strength of 1kV/cm and 100 pulses. Up to 50 % and 25% shorter drying time was achieved after PEF pre-treatment for grapes and plum receptively. The PEF pre-treated grapes showed less browning after drying compared to the untreated dried sample. In addition, Pulsed Electric Field pre-treated grapes and plums showed a distinct higher rehydration rate compared to untreated samples. The results of this research highlight the advantage of Pulsed Electric Field pre-treatment for the acceleration of the drying rate of plant foods.

 

Author (s) Details

 

Nithima Nakthong
Faculty of Engineering, Department of Chemical Engineering, Mahidol University, 73170, Thailand.

 

Mohammad Naghi Eshtiaghi
Faculty of Engineering, Department of Chemical Engineering, Mahidol University, 73170, Thailand.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/srnta/v8/2810

Enhanced Antioxidant and Anticancer Properties of Pulsed Electric Field-treated Black Grape Extract | Chapter 1| Current Topics in Medicine and Medical Research Vol. 8

 Grape, one of the world's largest fruit crops and the world's most widely eaten fruit, is abundant in phytochemicals with antioxidants, such as polyphenols, both of which have antioxidant and anticancer effects. Several bio-active compounds include grape extract, often expressed by polyphenols and phenolic acids. It may be an ideal alternative, with the least side effects and an excellent cost-benefit ratio, to toxic chemo medications. Grape extract exerts high antioxidant and anticancer activities against cell lines of human cancer. A variety of cancers, including lung , colon, cervical, bladder, and prostate cancers, may be treated. The antioxidant and anticancer properties of the pulsed electric field (PEF) treated grape extract have been investigated in this study. For this reason, HeLa Cell Line (Cervical Cancer) was used. Compared to untreated ones, the findings suggest more antioxidant activity and more cell death due to PEF-treated extract, suggesting the enhanced potency of PEF-treated extract. This illustrates the promise of the use of grape extract treated with PEF as a possible anti-cancer drug.

Author(s) Details

V. Gowri Sree
Division of High Voltage Engineering, Department of EEE, College of Engineering, Anna University, Chennai, India..

T. Jeya Shree
Division of High Voltage Engineering, Department of EEE, College of Engineering, Anna University, Chennai, India.

A. Priyanka
Division of High Voltage Engineering, Department of EEE, College of Engineering, Anna University, Chennai, India.

Raji Sundararajan
School of Engineering Technology, Purdue University, West Lafayette, Indiana, USA.

View Book :- https://bp.bookpi.org/index.php/bpi/catalog/book/316