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Influence of vacuum...
Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves
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- Dymek, Katarzyna (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Dejmek, Petr (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Gomez, Federico (författare)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Livsmedelsteknik och nutrition (master),Utbildningsprogram, LTH,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Food Technology and Nutrition (M.Sc.),Educational programmes, LTH,Faculty of Engineering, LTH
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Wisniewski, Michael (författare)
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(creator_code:org_t)
- Elsevier BV, 2015
- 2015
- Engelska.
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Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 64:1, s. 497-502
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Abstract
Ämnesord
Stäng
- Efforts are currently directed towards improving the quality of sensitive tissues of fruits and vegetables after freezing and thawing. One of the methods under investigation is the combination of vacuum impregnation (VI) with cryoprotectants and pulsed electric field (PEF), applied to the plant tissue prior exposure to freezing. The influence of these processes on the freezing temperature and ice propagation rate of spinach baby leaves are here studied. Leaves impregnated with trehalose, sucrose, glucose and mannitol exhibited significantly lower ice propagation rate and higher freezing temperatures in comparison to non-treated controls. Leaves subjected to PEF also showed increased freezing temperatures compared to the non-treated leaves; however the ice propagation rate was not influenced by PEF for the cryoprotectants used in the study, except for leaves impregnated with trehalose, where it was significantly increased and water, where it was significantly decreased. The combination of VI and PEF resulted in comparable freezing temperatures and ice propagation rates as the leaves subjected only to VI. (C) 2015 Elsevier Ltd. All rights reserved.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- Infrared thermography
- Plant tissues
- Electroporation
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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