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Pulsed electric fields effect on mechanical and sorption properties of dried apple tissue
Innovative Food Science & Emerging Technologies ( IF 6.3 ) Pub Date : 2020-07-06 , DOI: 10.1016/j.ifset.2020.102442
J.M. Castagnini , E. Iaccheri , U. Tylewicz , M. Dalla Rosa , P. Rocculi

Electroporated and dried apples were characterised in terms of physical properties, such as sorption profile and mechanical test, in order to understand the treatment effects. Thermodynamic relationship between water activity and equilibrium moisture content at constant temperature and pressure has been mathematically expressed by sorption isotherm. High coefficient of determination of BET equation fitting was obtained, ranging from 0.974 to 0.990 (RMSE 0.07–0.08). The highest electric field strength (1.5 kV/cm) reveals a change in sorption isotherm shape. The III type of isotherm observed indicates a major presence of crystalline molecules increasing a water surface interaction.

Compression test were applied to the samples at different hydration level and PEF intensity applied. The plasticizing effect was observed as a function of hydration level raise and involved a reduction of the maximum force from about 14.85 (±2.44) N to 8.45 (±0.59) N. The opposite anti-plasticizing effect was a consequence of electric filed strength increase. Particularly, at low hydration level, where plasticizing effect did not produce softening of structures, PEF treatment induced a toughness and stiffness increase, revealing the anti-plasticizing effect. Fermi equation showed high coefficient of determination (0.902–0.959) and Y0 value change from 17 to 35, as a function of PEF treatment intensity increase, confirming the structural differences in the analysed samples.

Thus, main results revealed the modification of water holding capacity induced by PEF and drying. Sorption profile and mechanical properties well described plasticizing and anti-plasticizing induced effect, underling the enhanced mobility of the system promoted by treatments.



中文翻译:

脉冲电场对干燥苹果组织的机械和吸附性能的影响

为了了解处理效果,对电穿孔和干燥的苹果进行了表征,包括物理性质,如吸附曲线和机械测试。在恒温和恒定压力下,水分活度与平衡水分含量之间的热力学关系已通过吸附等温线数学表示。获得了较高的BET方程拟合确定系数,范围为0.974至0.990(RMSE 0.07-0.08)。最高电场强度(1.5 kV / cm)显示出吸附等温线形状的变化。观察到的III型等温线表明主要存在增加水表面相互作用的结晶分子。

在不同的水合作用水平和PEF强度下对样品进行压缩试验。观察到塑化作用是水合水平升高的函数,并且涉及最大力从约14.85(±2.44)N降低到8.45(±0.59)N。相反的抗塑化作用是电场强度提高的结果。特别地,在低水合水平下,其中增塑作用不会产生结构的软化,PEF处理引起了韧性和刚度的增加,从而显示出抗增塑作用。费米方程显示出较高的测定系数(0.902–0.959),且Y 0值从17变为35,这与PEF处理强度的增加有关,从而确认了所分析样品的结构差异。

因此,主要结果揭示了PEF和干燥引起的保水能力的改变。吸附曲线和机械性能很好地描述了增塑和抗塑化诱导的效果,这说明了处理促进的系统迁移率提高。

更新日期:2020-07-13
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