Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

[EN] Recently, some authors have applied pulsed electric fields (PEF) as a pre-treatment of osmotic dehydration, showing a faster kinetics of dehydration. Osmotic dehydration of fruit tissue shows complex mass transfer mechanism associated with active and passive transports of the vegetal matrix, us...

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Autores: Traffano-Schiffo, Maria Victoria, Tylewicz, Urszula, Ragni, Luigi, Dalla Rosa, Marco, Castro Giraldez, Marta|||0000-0001-9360-6869, Fito, Pedro J.|||0000-0001-9666-276X
Tipo de recurso: artículo
Fecha de publicación:2016
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/150039
Acceso en línea:https://riunet.upv.es/handle/10251/150039
Access Level:acceso abierto
Palabra clave:Kiwifruit
Pulsed electric fields
Osmotic dehydration
Mass transfer
Thermodynamics
Phenomenological coefficients
TECNOLOGIA DE ALIMENTOS
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spelling Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruitTraffano-Schiffo, Maria VictoriaTylewicz, UrszulaRagni, LuigiDalla Rosa, MarcoCastro Giraldez, Marta|||0000-0001-9360-6869Fito, Pedro J.|||0000-0001-9666-276XKiwifruitPulsed electric fieldsOsmotic dehydrationMass transferThermodynamicsPhenomenological coefficientsTECNOLOGIA DE ALIMENTOS[EN] Recently, some authors have applied pulsed electric fields (PEF) as a pre-treatment of osmotic dehydration, showing a faster kinetics of dehydration. Osmotic dehydration of fruit tissue shows complex mass transfer mechanism associated with active and passive transports of the vegetal matrix, usually driven by electrolytes. The aim of this work was to analyze the effect of different PEF values (100, 250, 400 V/cm) as a pre-treatment of the osmotic dehydration (61.5°Brix, up to 120 min) on mass transport mechanism of organic kiwifruit. A thermodynamic model able to describe the mass transfer and tissue deformation in kiwifruit was developed. It was possible to conclude that pulsed electric field as a pre-treatment, remove a part of the native electrolytes, reducing the activity of protein active pumps, leaving alone the passive protein channels as a main mass transmembrane transport and therefore affecting to the regular functionality of cell homeostasis system.The authors Urszula Tylewicz and Marco Dalla Rosa want to thank for the financial support of this project provided by funding bodies within the FP7 ERA-Net CORE Organic Plus, and with cofunds from the European Commission (this project has received funding from the European Union's 7th Framework Programme under grant agreement No 618107.). The author Marta Castro-Giraldez wants to thank the UPV Postdoctoral Program (PAID-10-14) of the Universidad Politecnica de Valencia for its support. The author Maria Victoria Traffano Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for support her PhD studies, ERASMUS PRACTICAS program to finance her mobility to Italy and also Silvia Tappi and Wei Luo for their cooperation during the experiment.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20162016-12-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/150039reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengEuropean Commission https://doi.org/10.13039/501100000780 FP7 618107 Coordination of European Transnational Research in Organic Food and Farming SystemsUniversitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-10-14open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1500392026-06-13T07:49:27Z
dc.title.none.fl_str_mv Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
title Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
spellingShingle Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
Traffano-Schiffo, Maria Victoria
Kiwifruit
Pulsed electric fields
Osmotic dehydration
Mass transfer
Thermodynamics
Phenomenological coefficients
TECNOLOGIA DE ALIMENTOS
title_short Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
title_full Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
title_fullStr Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
title_full_unstemmed Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
title_sort Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
dc.creator.none.fl_str_mv Traffano-Schiffo, Maria Victoria
Tylewicz, Urszula
Ragni, Luigi
Dalla Rosa, Marco
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author Traffano-Schiffo, Maria Victoria
author_facet Traffano-Schiffo, Maria Victoria
Tylewicz, Urszula
Ragni, Luigi
Dalla Rosa, Marco
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author_role author
author2 Tylewicz, Urszula
Ragni, Luigi
Dalla Rosa, Marco
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Kiwifruit
Pulsed electric fields
Osmotic dehydration
Mass transfer
Thermodynamics
Phenomenological coefficients
TECNOLOGIA DE ALIMENTOS
topic Kiwifruit
Pulsed electric fields
Osmotic dehydration
Mass transfer
Thermodynamics
Phenomenological coefficients
TECNOLOGIA DE ALIMENTOS
description [EN] Recently, some authors have applied pulsed electric fields (PEF) as a pre-treatment of osmotic dehydration, showing a faster kinetics of dehydration. Osmotic dehydration of fruit tissue shows complex mass transfer mechanism associated with active and passive transports of the vegetal matrix, usually driven by electrolytes. The aim of this work was to analyze the effect of different PEF values (100, 250, 400 V/cm) as a pre-treatment of the osmotic dehydration (61.5°Brix, up to 120 min) on mass transport mechanism of organic kiwifruit. A thermodynamic model able to describe the mass transfer and tissue deformation in kiwifruit was developed. It was possible to conclude that pulsed electric field as a pre-treatment, remove a part of the native electrolytes, reducing the activity of protein active pumps, leaving alone the passive protein channels as a main mass transmembrane transport and therefore affecting to the regular functionality of cell homeostasis system.
publishDate 2016
dc.date.none.fl_str_mv 2016
2016-12-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/150039
url https://riunet.upv.es/handle/10251/150039
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv European Commission https://doi.org/10.13039/501100000780 FP7 618107 Coordination of European Transnational Research in Organic Food and Farming Systems
Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-10-14
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300719

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