A5083539710- Microbial Inactivation Methods
- Food Drying and Modeling
- Listeria monocytogenes in Food Safety
- Ultrasound and Cavitation Phenomena
- Freezing and Crystallization Processes
- Radiation Effects and Dosimetry
- Meat and Animal Product Quality
- Food Industry and Aquatic Biology
- Microencapsulation and Drying Processes
- Algal biology and biofuel production
- Seaweed-derived Bioactive Compounds
- Postharvest Quality and Shelf Life Management
- Magnetic and Electromagnetic Effects
- Marine and coastal plant biology
- Biochemical Analysis and Sensing Techniques
Universidad de Zaragoza
2019-2024
Centro de Investigación y Tecnología Agroalimentaria de Aragón
2019-2024
Abstract Ohmic heating (OH) of food has been investigated for many years as an alternative to conventional because it allows fast and homogeneous heating. The processing parameters that influence the most uniformity in OH are electric field strength frequency. Therefore, recent trends have focused on studying application frequencies order kHz fields higher than 100 V/cm. In this regard, considering only applied a way easily differentiate them, three ohmic systems could be distinguished:...
Nowadays, rapid freezing is sought to favor the formation of small ice crystals. Several studies have shown that application ultrasounds (US) accelerates processes energy and mass transfer when they are applied through immersion systems. However, there hardly any on its in direct systems without use a liquid medium for transmission. Therefore, objective this work was evaluate potential US improving process chicken breast samples. First, intermittent treatments at different net sonication...
Pulsed Electric Fields (PEF)-ohmic is one of the most recently proposed alternatives for application ohmic heating in order to provide a more uniform and faster food. In this study, PEF-ohmic (1.33 kV/cm, 100 Hz) blanching carrot cylinders was explored, inactivation peroxidase enzyme mathematically simulated experimentally validated. The effect treatment on texture its vitro bioaccessibility β-carotene were also determined. best uniformity achieved when applied carrots immersed water at...
Abstract The aim of this investigation was to lay the groundwork potential application Pulsed Electric Fields (PEF) technology for accelerating drying process meat and products, specifically in work Spanish dry-cured sausages “longaniza”. PEF treatments were applied pork loin samples, influence different parameters on evaluated. An optimal treatment 1 kV/cm, 200 μs pulse width 28 kJ/kg determined as most suitable electroporate cells improve water transfer by achieving a content reduction...
The aim of this work was to evaluate the potential ultrasound (US), alone or in combination with mild heating and/or EDTA towards reduction As, Cd, I, and Hg content Laminaria hyperborea. Concentrations 56.29, 0.596, 7340, <0.01 mg kg−1 dry weight, respectively, were found L. hyperborea blades. Treatment US at 50 °C increased approx. 2-fold amount As released, although did not affect significantly Cd as compared control (no US) samples. Reducing temperature 8 decreased effect US, but 80...
The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research not yet shown whether the effect achieved by homogenizing milk with US is modified subsequent pasteurization treatments that use new processing technologies such pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). aim this study was, therefore, optimize application for homogenization evaluate PEF, HPP, MW on sensorial, rheological,...
Ohmic cooking is considered a fast and homogeneous process. However, achieving heating uniformity depends on several process parameters intrinsic product characteristics. Furthermore, reference indicators for evaluating the ohmic generating reliable comparisons with conventional are still lacking. The objective of this study was to investigate reliability use power input value as indicators. results showed that specific did affect only rate but not tissue softening rate. Therefore,...
The application of Pulsed Electric Fields (PEF) at high frequencies leads to rapid and volumetric ohmic heating. Its in solid foods could avoid the problem conventional systems which external areas are over-treated order apply desired heat treatment center. In this study it was evaluated heating technical agar cylinders by applying PEF (2.5 kV/cm, 50 Hz) warming electrodes 25, 32 39 °C. Results showed that without control electrode temperature differences 10.5 °C after s. However, regulation...
Pulsed Electric Fields (PEF) technology has been recently proposed as a new ohmic-heating system for the heat treatment of solid products in short periods (less than 1 min). However, similar to traditional ohmic heating, non-homogeneous distribution temperature observed and cold points appeared interphase between treated product electrodes, which can limit assuring food safety products. In this investigation, computational axisymmetric model lab-scale PEF (agar cylinder) was developed. This...