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Low voltage PEF applications on minimally processed fruit

STSM by Urszula Tylewcz, Early-Stage Researcher

Period of mission: from 01/12/2014 to 12/12/2014

Home institution: University of Bologna, Cesena, Italy

Host institution: German Institute of Food Technologies, Quakenbrueck, Germany

Minimally processed (MP) are metabolic active tissues and, as a consequence, they show physiological response to preparation procedures as well as to different pre-treatments. Moreover the freezing process applied further to MP fruits may affect the quality and tissue metabolism, as well as the water mobility in the fruit tissue. In this work, the non-thermal technique such as Pulsed Electric Field (PEF) was used in order to verify the potential application of PEF technique on fruits and vegetables. The preliminary study has been performed to identify the most suitable variety of apples and pears for the PEF treatment. For this purpose the intact apples and apple cylinders were treated with the electric field strength set to 1.23 kV/cm and 0.3 kV/cm, respectively. Pink Lady apple variety and Alexander Lucas pear variety resulted in better preservation of colour after the PEF treatment. Conductivity measurement were performed in order to calculate the cell disintegration index (Zp), showing a high cell disintegration (values of about 0.78-0.85) when high electric field strength was used and low cell disintegration index (of about 0.02-0.03) when low electric field strength was used. Further studies are in progress to understand the effect of PEF pre-treatment on water mobility in frozen apple tissue.

Publication(s) originating from this mission

Journal Innovative Food Science and Emerging Technologies, Special Issue
Impact Factor (according to ISI Thomson) 3,273
Authors Tylewicz U., Aganovic K., Vannini M., Toepfl S., Bortolotti V., Dalla Rosa M, Oey I., Heinz V.
Title Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques
Year 2015
Issue ?
Pages ?
Status Submitted - to be updated

Oral presentation(s) originating from this mission

Event School on applications of Pulsed Electric Fields for food processing 
Location Fisciano/Italy
Period 07/02 - 12/02/2015
Authors Tylewicz U., Aganovic K., Vannini M., Kiessling M., Toepfl S., Bortolotti V., Dalla Rosa M, Oey I., Heinz V.
Title Changes in water distribution induced by PEF treatment of apple

Poster presentation(s) originating from this mission

Event EFFOST2015
Location Athens/Greece
Period

10/11 - 12/11/2015

Authors Urszula Tylewicz, Kemal Aganovic, Santina Romani, Pietro Rocculi, Stefan Toepfl, Volker Heinz, Marco Dalla Rosaa, Indrawati Oey
Title Effect of low intensity PEF pre-treatment on qualitative characteristics of frozen apple and pear

 

Event 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies
Location Portorož/Slovenia
Period

06/09 - 10/09/2015

Authors Tylewicz U., Aganovic K., Vannini M., Toepfl S., Bortolotti V., Dalla Rosa M, Oey I., Heinz V.
Title Effect of PEF pre-treatment prior freeze-drying on water state and mobility in apple tissue

 


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