Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus
Pulsed electric field (PEF) pretreatment can increase the drying rate of produce, but preserving product quality while minimizing energy consumption and maintaining food quality is a significant challenge. The goal of this study was to determine optimal PEF parameters for pretreatment of Raphanus sa...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Liu, Zhenyu [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Rechteinformationen: |
Nutzungsrecht: Copyright © Taylor & Francis Group, LLC 2016 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Drying technology - New York, NY [u.a.] : Dekker, 1983, 34(2016), 6, Seite 692 |
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| Übergeordnetes Werk: |
volume:34 ; year:2016 ; number:6 ; pages:692 |
| Links: |
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| DOI / URN: |
10.1080/07373937.2015.1070859 |
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OLC1975495322 |
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| 520 | |a Pulsed electric field (PEF) pretreatment can increase the drying rate of produce, but preserving product quality while minimizing energy consumption and maintaining food quality is a significant challenge. The goal of this study was to determine optimal PEF parameters for pretreatment of Raphanus sativus (radish) prior to the drying process. The effects of pulse intensity, treatment time, and pulse number on the drying rate, vitamin C (Vc) content, and ascorbic acid oxidase activity of R. sativus were characterized. Optimal PEF pulse parameter values were determined through quadratic orthogonal regression tests followed by multi-objective nonlinear optimization. The optimal PEF pulse parameters for pretreatment of R. sativus were: pulse intensity, 1446 V · cm −1 ; reaction time, 28 μs; and pulse number, 87. This study provides reference values to guide application of PEF pretreatment in R. sativus processing. | ||
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| 650 | 4 | |a pulsed electric field (PEF) | |
| 650 | 4 | |a vitamin C content | |
| 650 | 4 | |a Ascorbic acid oxidase | |
| 650 | 4 | |a drying rate | |
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| 650 | 4 | |a Food quality | |
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10.1080/07373937.2015.1070859 doi PQ20160610 (DE-627)OLC1975495322 (DE-599)GBVOLC1975495322 (PRQ)i846-167b476eefb79ae99d140da72ffc3cff45e7b89200acafea1c323d32e3b0de500 (KEY)0120454820160000034000600692optimizationofpulsedelectricfieldpretreatmentparam DE-627 ger DE-627 rakwb eng 660 DNB 58.13 bkl Liu, Zhenyu verfasserin aut Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Pulsed electric field (PEF) pretreatment can increase the drying rate of produce, but preserving product quality while minimizing energy consumption and maintaining food quality is a significant challenge. The goal of this study was to determine optimal PEF parameters for pretreatment of Raphanus sativus (radish) prior to the drying process. The effects of pulse intensity, treatment time, and pulse number on the drying rate, vitamin C (Vc) content, and ascorbic acid oxidase activity of R. sativus were characterized. Optimal PEF pulse parameter values were determined through quadratic orthogonal regression tests followed by multi-objective nonlinear optimization. The optimal PEF pulse parameters for pretreatment of R. sativus were: pulse intensity, 1446 V · cm −1 ; reaction time, 28 μs; and pulse number, 87. This study provides reference values to guide application of PEF pretreatment in R. sativus processing. Nutzungsrecht: Copyright © Taylor & Francis Group, LLC 2016 Raphanus sativus pulsed electric field (PEF) vitamin C content Ascorbic acid oxidase drying rate Vitamin C Food quality Optimization Electric fields Radishes Song, Yanbo oth Guo, Yuming oth Wang, Haiting oth Liu, Jiatao oth Enthalten in Drying technology New York, NY [u.a.] : Dekker, 1983 34(2016), 6, Seite 692 (DE-627)129165603 (DE-600)50418-X (DE-576)02515043X 0737-3937 nnns volume:34 year:2016 number:6 pages:692 http://dx.doi.org/10.1080/07373937.2015.1070859 Volltext http://www.tandfonline.com/doi/abs/10.1080/07373937.2015.1070859 http://search.proquest.com/docview/1778493506 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_21 GBV_ILN_70 58.13 AVZ AR 34 2016 6 692 |
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10.1080/07373937.2015.1070859 doi PQ20160610 (DE-627)OLC1975495322 (DE-599)GBVOLC1975495322 (PRQ)i846-167b476eefb79ae99d140da72ffc3cff45e7b89200acafea1c323d32e3b0de500 (KEY)0120454820160000034000600692optimizationofpulsedelectricfieldpretreatmentparam DE-627 ger DE-627 rakwb eng 660 DNB 58.13 bkl Liu, Zhenyu verfasserin aut Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Pulsed electric field (PEF) pretreatment can increase the drying rate of produce, but preserving product quality while minimizing energy consumption and maintaining food quality is a significant challenge. The goal of this study was to determine optimal PEF parameters for pretreatment of Raphanus sativus (radish) prior to the drying process. The effects of pulse intensity, treatment time, and pulse number on the drying rate, vitamin C (Vc) content, and ascorbic acid oxidase activity of R. sativus were characterized. Optimal PEF pulse parameter values were determined through quadratic orthogonal regression tests followed by multi-objective nonlinear optimization. The optimal PEF pulse parameters for pretreatment of R. sativus were: pulse intensity, 1446 V · cm −1 ; reaction time, 28 μs; and pulse number, 87. This study provides reference values to guide application of PEF pretreatment in R. sativus processing. Nutzungsrecht: Copyright © Taylor & Francis Group, LLC 2016 Raphanus sativus pulsed electric field (PEF) vitamin C content Ascorbic acid oxidase drying rate Vitamin C Food quality Optimization Electric fields Radishes Song, Yanbo oth Guo, Yuming oth Wang, Haiting oth Liu, Jiatao oth Enthalten in Drying technology New York, NY [u.a.] : Dekker, 1983 34(2016), 6, Seite 692 (DE-627)129165603 (DE-600)50418-X (DE-576)02515043X 0737-3937 nnns volume:34 year:2016 number:6 pages:692 http://dx.doi.org/10.1080/07373937.2015.1070859 Volltext http://www.tandfonline.com/doi/abs/10.1080/07373937.2015.1070859 http://search.proquest.com/docview/1778493506 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_21 GBV_ILN_70 58.13 AVZ AR 34 2016 6 692 |
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10.1080/07373937.2015.1070859 doi PQ20160610 (DE-627)OLC1975495322 (DE-599)GBVOLC1975495322 (PRQ)i846-167b476eefb79ae99d140da72ffc3cff45e7b89200acafea1c323d32e3b0de500 (KEY)0120454820160000034000600692optimizationofpulsedelectricfieldpretreatmentparam DE-627 ger DE-627 rakwb eng 660 DNB 58.13 bkl Liu, Zhenyu verfasserin aut Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Pulsed electric field (PEF) pretreatment can increase the drying rate of produce, but preserving product quality while minimizing energy consumption and maintaining food quality is a significant challenge. The goal of this study was to determine optimal PEF parameters for pretreatment of Raphanus sativus (radish) prior to the drying process. The effects of pulse intensity, treatment time, and pulse number on the drying rate, vitamin C (Vc) content, and ascorbic acid oxidase activity of R. sativus were characterized. Optimal PEF pulse parameter values were determined through quadratic orthogonal regression tests followed by multi-objective nonlinear optimization. The optimal PEF pulse parameters for pretreatment of R. sativus were: pulse intensity, 1446 V · cm −1 ; reaction time, 28 μs; and pulse number, 87. This study provides reference values to guide application of PEF pretreatment in R. sativus processing. Nutzungsrecht: Copyright © Taylor & Francis Group, LLC 2016 Raphanus sativus pulsed electric field (PEF) vitamin C content Ascorbic acid oxidase drying rate Vitamin C Food quality Optimization Electric fields Radishes Song, Yanbo oth Guo, Yuming oth Wang, Haiting oth Liu, Jiatao oth Enthalten in Drying technology New York, NY [u.a.] : Dekker, 1983 34(2016), 6, Seite 692 (DE-627)129165603 (DE-600)50418-X (DE-576)02515043X 0737-3937 nnns volume:34 year:2016 number:6 pages:692 http://dx.doi.org/10.1080/07373937.2015.1070859 Volltext http://www.tandfonline.com/doi/abs/10.1080/07373937.2015.1070859 http://search.proquest.com/docview/1778493506 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_21 GBV_ILN_70 58.13 AVZ AR 34 2016 6 692 |
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10.1080/07373937.2015.1070859 doi PQ20160610 (DE-627)OLC1975495322 (DE-599)GBVOLC1975495322 (PRQ)i846-167b476eefb79ae99d140da72ffc3cff45e7b89200acafea1c323d32e3b0de500 (KEY)0120454820160000034000600692optimizationofpulsedelectricfieldpretreatmentparam DE-627 ger DE-627 rakwb eng 660 DNB 58.13 bkl Liu, Zhenyu verfasserin aut Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Pulsed electric field (PEF) pretreatment can increase the drying rate of produce, but preserving product quality while minimizing energy consumption and maintaining food quality is a significant challenge. The goal of this study was to determine optimal PEF parameters for pretreatment of Raphanus sativus (radish) prior to the drying process. The effects of pulse intensity, treatment time, and pulse number on the drying rate, vitamin C (Vc) content, and ascorbic acid oxidase activity of R. sativus were characterized. Optimal PEF pulse parameter values were determined through quadratic orthogonal regression tests followed by multi-objective nonlinear optimization. The optimal PEF pulse parameters for pretreatment of R. sativus were: pulse intensity, 1446 V · cm −1 ; reaction time, 28 μs; and pulse number, 87. This study provides reference values to guide application of PEF pretreatment in R. sativus processing. Nutzungsrecht: Copyright © Taylor & Francis Group, LLC 2016 Raphanus sativus pulsed electric field (PEF) vitamin C content Ascorbic acid oxidase drying rate Vitamin C Food quality Optimization Electric fields Radishes Song, Yanbo oth Guo, Yuming oth Wang, Haiting oth Liu, Jiatao oth Enthalten in Drying technology New York, NY [u.a.] : Dekker, 1983 34(2016), 6, Seite 692 (DE-627)129165603 (DE-600)50418-X (DE-576)02515043X 0737-3937 nnns volume:34 year:2016 number:6 pages:692 http://dx.doi.org/10.1080/07373937.2015.1070859 Volltext http://www.tandfonline.com/doi/abs/10.1080/07373937.2015.1070859 http://search.proquest.com/docview/1778493506 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_21 GBV_ILN_70 58.13 AVZ AR 34 2016 6 692 |
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10.1080/07373937.2015.1070859 doi PQ20160610 (DE-627)OLC1975495322 (DE-599)GBVOLC1975495322 (PRQ)i846-167b476eefb79ae99d140da72ffc3cff45e7b89200acafea1c323d32e3b0de500 (KEY)0120454820160000034000600692optimizationofpulsedelectricfieldpretreatmentparam DE-627 ger DE-627 rakwb eng 660 DNB 58.13 bkl Liu, Zhenyu verfasserin aut Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Pulsed electric field (PEF) pretreatment can increase the drying rate of produce, but preserving product quality while minimizing energy consumption and maintaining food quality is a significant challenge. The goal of this study was to determine optimal PEF parameters for pretreatment of Raphanus sativus (radish) prior to the drying process. The effects of pulse intensity, treatment time, and pulse number on the drying rate, vitamin C (Vc) content, and ascorbic acid oxidase activity of R. sativus were characterized. Optimal PEF pulse parameter values were determined through quadratic orthogonal regression tests followed by multi-objective nonlinear optimization. The optimal PEF pulse parameters for pretreatment of R. sativus were: pulse intensity, 1446 V · cm −1 ; reaction time, 28 μs; and pulse number, 87. This study provides reference values to guide application of PEF pretreatment in R. sativus processing. Nutzungsrecht: Copyright © Taylor & Francis Group, LLC 2016 Raphanus sativus pulsed electric field (PEF) vitamin C content Ascorbic acid oxidase drying rate Vitamin C Food quality Optimization Electric fields Radishes Song, Yanbo oth Guo, Yuming oth Wang, Haiting oth Liu, Jiatao oth Enthalten in Drying technology New York, NY [u.a.] : Dekker, 1983 34(2016), 6, Seite 692 (DE-627)129165603 (DE-600)50418-X (DE-576)02515043X 0737-3937 nnns volume:34 year:2016 number:6 pages:692 http://dx.doi.org/10.1080/07373937.2015.1070859 Volltext http://www.tandfonline.com/doi/abs/10.1080/07373937.2015.1070859 http://search.proquest.com/docview/1778493506 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_21 GBV_ILN_70 58.13 AVZ AR 34 2016 6 692 |
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Enthalten in Drying technology 34(2016), 6, Seite 692 volume:34 year:2016 number:6 pages:692 |
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660 DNB 58.13 bkl Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus Raphanus sativus pulsed electric field (PEF) vitamin C content Ascorbic acid oxidase drying rate Vitamin C Food quality Optimization Electric fields Radishes |
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ddc 660 bkl 58.13 misc Raphanus sativus misc pulsed electric field (PEF) misc vitamin C content misc Ascorbic acid oxidase misc drying rate misc Vitamin C misc Food quality misc Optimization misc Electric fields misc Radishes |
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ddc 660 bkl 58.13 misc Raphanus sativus misc pulsed electric field (PEF) misc vitamin C content misc Ascorbic acid oxidase misc drying rate misc Vitamin C misc Food quality misc Optimization misc Electric fields misc Radishes |
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Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus |
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Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus |
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optimization of pulsed electric field pretreatment parameters for preserving the quality of raphanus sativus |
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Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus |
| abstract |
Pulsed electric field (PEF) pretreatment can increase the drying rate of produce, but preserving product quality while minimizing energy consumption and maintaining food quality is a significant challenge. The goal of this study was to determine optimal PEF parameters for pretreatment of Raphanus sativus (radish) prior to the drying process. The effects of pulse intensity, treatment time, and pulse number on the drying rate, vitamin C (Vc) content, and ascorbic acid oxidase activity of R. sativus were characterized. Optimal PEF pulse parameter values were determined through quadratic orthogonal regression tests followed by multi-objective nonlinear optimization. The optimal PEF pulse parameters for pretreatment of R. sativus were: pulse intensity, 1446 V · cm −1 ; reaction time, 28 μs; and pulse number, 87. This study provides reference values to guide application of PEF pretreatment in R. sativus processing. |
| abstractGer |
Pulsed electric field (PEF) pretreatment can increase the drying rate of produce, but preserving product quality while minimizing energy consumption and maintaining food quality is a significant challenge. The goal of this study was to determine optimal PEF parameters for pretreatment of Raphanus sativus (radish) prior to the drying process. The effects of pulse intensity, treatment time, and pulse number on the drying rate, vitamin C (Vc) content, and ascorbic acid oxidase activity of R. sativus were characterized. Optimal PEF pulse parameter values were determined through quadratic orthogonal regression tests followed by multi-objective nonlinear optimization. The optimal PEF pulse parameters for pretreatment of R. sativus were: pulse intensity, 1446 V · cm −1 ; reaction time, 28 μs; and pulse number, 87. This study provides reference values to guide application of PEF pretreatment in R. sativus processing. |
| abstract_unstemmed |
Pulsed electric field (PEF) pretreatment can increase the drying rate of produce, but preserving product quality while minimizing energy consumption and maintaining food quality is a significant challenge. The goal of this study was to determine optimal PEF parameters for pretreatment of Raphanus sativus (radish) prior to the drying process. The effects of pulse intensity, treatment time, and pulse number on the drying rate, vitamin C (Vc) content, and ascorbic acid oxidase activity of R. sativus were characterized. Optimal PEF pulse parameter values were determined through quadratic orthogonal regression tests followed by multi-objective nonlinear optimization. The optimal PEF pulse parameters for pretreatment of R. sativus were: pulse intensity, 1446 V · cm −1 ; reaction time, 28 μs; and pulse number, 87. This study provides reference values to guide application of PEF pretreatment in R. sativus processing. |
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Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus |
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Song, Yanbo Guo, Yuming Wang, Haiting Liu, Jiatao |
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