Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to imp...Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to improvements in field strength,uniformity,and efficiency.Important principles such as Maxwell’s equations,Lorentz forces,and solenoid field calculations are covered,as well as computational optimization with finite-difference time-domain and finite element methods.PMF has represented a gleaming prospect in the realm of food processing for the inactivation of harmful microbes and enzymes,raising the quality of fruits,vegetables,and beverages,easing extraction processes,and increasing fermentation.The use of PMF is accompanied by such benefits as low thermal effects,the retention of nutritional and sensory qualities of the product,and energy efficiency.Such benefits make PMF an attractive option compared to conventional food processing technique,particularly in cases when preserving product quality is the main concern.These benefits render PMF an attractive option for food processing in place of conventional processes,particularly where high priority is given to preserving product quality.Yet,there are still challenges to be addressed in scaling up PMF systems for ap-plications in industry.Future work will need to ascertain the long-term shelf life of PMF-treated foods,assess customer acceptability,determine the molecular mechanism of PMF actions,and optimize process parameters for particular food items.The review summarises the existing progress and future directions of PMF technology.展开更多
A significant problem in food quality is the quest for preservation technologies.Due to its low operating tem-perature and short processing time,cold plasma(CP),as an emerging technology,has found various applications...A significant problem in food quality is the quest for preservation technologies.Due to its low operating tem-perature and short processing time,cold plasma(CP),as an emerging technology,has found various applications in recent years,such as preserving natural compounds and antimicrobial activity in the food industry.Therefore,this review collected and discussed the latest information on the mechanism of interaction and non-thermal plasma impact on the various functional compounds such as protein,carbohydrates,lipids,and bioactive properties of food.Further,the combined effect of CP with other promising non-thermal technologies has been discussed.As a result of CP treatment,profound changes in the functional properties of food components are observed.Further,CP effectively disinfects microorganisms,inactivates enzymes,and enhances nutritious qualities.In addition to reducing drying time and increasing drying rate,CP pretreatment techniques can improve the dried products’functional and nutritional quality attributes over conventionally pretreated and untreated samples.It also gives an overview of safety aspect of the plasma in food processing.The concept of the combined hurdle effect improved the quality of food significantly,and thus,this area should be explored more to ensure food safety.展开更多
Hot air(HA)drying of banana has low drying efficiency and results in undesirable product quality.The objectives of this research were to investigate the feasibility of infrared(IR)heating to improve banana drying rate...Hot air(HA)drying of banana has low drying efficiency and results in undesirable product quality.The objectives of this research were to investigate the feasibility of infrared(IR)heating to improve banana drying rate,evaluate quality of the dried product,and establish models for predicting drying characteristics.Banana slices of 5 mm and 8 mm thickness were dried with IR and HA at product temperatures of 60℃,70℃and 80℃.Banana drying characteristics and changes in residual polyphenol oxidase(PPO),Hydroxymethylfurfural(HMF),color,moisture content(MC)and water activity during the treatments were investigated.Results showed that significant moisture reduction and higher drying rates were achieved with IR drying compared to HA drying in the early stage.The drying data could be fitted to the Page model for accurate prediction of MC change for IR and HA drying with mean R2 of 0.983.It was noted that enzyme inactivation occurred more quickly with IR than with HA drying.A unique response of PPO under IR and HA drying was revealed.IR heating of banana inactivated PPO within the first 20 min of drying at 60℃,70℃and 80℃,while PPO was first activated before inactivation at 60℃and 70℃drying with HA.The highest HMF content occurred in banana slices with 5 mm thickness dried with IR at a product temperature of 80℃.It is therefore recommendable to dry banana with IR at product temperature of 70℃or below to preserve the product quality.These findings are new and provide more insight in the application of IR heating for drying banana for improved drying rate and product quality.展开更多
文摘Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to improvements in field strength,uniformity,and efficiency.Important principles such as Maxwell’s equations,Lorentz forces,and solenoid field calculations are covered,as well as computational optimization with finite-difference time-domain and finite element methods.PMF has represented a gleaming prospect in the realm of food processing for the inactivation of harmful microbes and enzymes,raising the quality of fruits,vegetables,and beverages,easing extraction processes,and increasing fermentation.The use of PMF is accompanied by such benefits as low thermal effects,the retention of nutritional and sensory qualities of the product,and energy efficiency.Such benefits make PMF an attractive option compared to conventional food processing technique,particularly in cases when preserving product quality is the main concern.These benefits render PMF an attractive option for food processing in place of conventional processes,particularly where high priority is given to preserving product quality.Yet,there are still challenges to be addressed in scaling up PMF systems for ap-plications in industry.Future work will need to ascertain the long-term shelf life of PMF-treated foods,assess customer acceptability,determine the molecular mechanism of PMF actions,and optimize process parameters for particular food items.The review summarises the existing progress and future directions of PMF technology.
文摘A significant problem in food quality is the quest for preservation technologies.Due to its low operating tem-perature and short processing time,cold plasma(CP),as an emerging technology,has found various applications in recent years,such as preserving natural compounds and antimicrobial activity in the food industry.Therefore,this review collected and discussed the latest information on the mechanism of interaction and non-thermal plasma impact on the various functional compounds such as protein,carbohydrates,lipids,and bioactive properties of food.Further,the combined effect of CP with other promising non-thermal technologies has been discussed.As a result of CP treatment,profound changes in the functional properties of food components are observed.Further,CP effectively disinfects microorganisms,inactivates enzymes,and enhances nutritious qualities.In addition to reducing drying time and increasing drying rate,CP pretreatment techniques can improve the dried products’functional and nutritional quality attributes over conventionally pretreated and untreated samples.It also gives an overview of safety aspect of the plasma in food processing.The concept of the combined hurdle effect improved the quality of food significantly,and thus,this area should be explored more to ensure food safety.
文摘Hot air(HA)drying of banana has low drying efficiency and results in undesirable product quality.The objectives of this research were to investigate the feasibility of infrared(IR)heating to improve banana drying rate,evaluate quality of the dried product,and establish models for predicting drying characteristics.Banana slices of 5 mm and 8 mm thickness were dried with IR and HA at product temperatures of 60℃,70℃and 80℃.Banana drying characteristics and changes in residual polyphenol oxidase(PPO),Hydroxymethylfurfural(HMF),color,moisture content(MC)and water activity during the treatments were investigated.Results showed that significant moisture reduction and higher drying rates were achieved with IR drying compared to HA drying in the early stage.The drying data could be fitted to the Page model for accurate prediction of MC change for IR and HA drying with mean R2 of 0.983.It was noted that enzyme inactivation occurred more quickly with IR than with HA drying.A unique response of PPO under IR and HA drying was revealed.IR heating of banana inactivated PPO within the first 20 min of drying at 60℃,70℃and 80℃,while PPO was first activated before inactivation at 60℃and 70℃drying with HA.The highest HMF content occurred in banana slices with 5 mm thickness dried with IR at a product temperature of 80℃.It is therefore recommendable to dry banana with IR at product temperature of 70℃or below to preserve the product quality.These findings are new and provide more insight in the application of IR heating for drying banana for improved drying rate and product quality.
