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Chang-Wei Hsieh 《LWT》2008,41(10):1752-1757
In the present study, carrot juice was used as the experimental material and stored in a 100 kV/m high-voltage electrostatic field (HVEF; E-group) which was used as a freshness-retention system. The changes in the biological properties were investigated relative to those juices which were stored in a common refrigerator (R-group) and controlled at the same temperature (4 °C). The results showed that the extent of color difference (ΔE), amount of total phenolics, tannins, and total plate counts of carrot juice were increased during the storage period, whereas the turbidity and amount of total carotenoids decreased under all treatment conditions. These factors remained relatively constant during storage in the E-group, whereas a significant difference (p < 0.05) was observed in the R-group. The HVEF treatment yielded better physicochemical properties and prolonged the shelf-life of the carrot juice. The application of HVEF at low temperature has the potential of imparting freshness and a high nutritional value to the products. 相似文献
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BACKGROUND: High‐voltage electrostatic field (HVEF), as a feasible and non‐chemical technique, applied to food preservation is a new area of study. Our previous research suggested HVEF could maintain the quality of tomato in storage. The present article intensively investigated the effect of HVEF pretreatment on antioxidant system of green mature tomato in storage. RESULTS: Green mature tomatoes were exposed to negative (or positive) HVEF for 2 h at 20 °C and then stored for 24 days at 13 ± 1 °C, 85–90% relative humidity. The results indicated HVEF significantly reduced contents of O2? and H2O2 of tomato fruits during storage compared to the control. HVEF treatment also enhanced the activities of antioxidant enzymes including catalase, superoxide dismutase, ascorbate peroxidase and peroxidase. The contents of non‐enzyme antioxidant components including reduced glutathione, phenols and ascorbic acid also were increased by HVEF treatment. However, HVEF treatment did not increase the content of lycopene in tomato fruit. CONCLUSION: HVEF treatment could promote the antioxidant capacity of tomato fruits in storage. Further research is be highly recommended to understand the mechanisms improving the antioxidant capacity of tomato fruits by HVEF. Copyright © 2011 Society of Chemical Industry 相似文献
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以菜豆角为试材,研究了场强为-100kV/m和100kV/m的高压静电场(HighVoltageElectrostaticField,HVEF)处理对菜豆角贮藏过程中冷害发生的影响。试验结果表明,在5℃下,不同场强方向高压静电场处理都能降低菜豆角的冷害指数和锈斑指数,表明高压静电场处理对菜豆角的冷害有明显的抑制作用。通过对高压静电场处理下菜豆角的细胞膜透性和膜脂过氧化作用的观测发现,冷害温度下高压静电场处理组菜豆角细胞膜透性及丙二醛(MDA)累积程度都有显著降低。说明高压静电场能抑制冷害的发生,其原因可能在于高压静电场处理能有效地保护细胞膜的结构,并减轻膜脂的过氧化程度。 相似文献
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Chang-Wei Hsieh Cheng-Hung Lai Wai-Jane Ho Su-Chen Huang Wen-Ching Ko 《Journal of food science》2010,75(4):M193-M197
ABSTRACT: One of the most popular issues in electrostatic biology is the effects of a high-voltage electrostatic field (HVEF) on the thawing of chicken thigh meat. In this study, chicken thigh meat was treated with HVEF (E-group), and compared to samples stored in a common refrigerator (R-group), to investigate how HVEF affects chicken thigh meat quality after thawing at low temperature storage (−3 and 4 °C). The results showed that there were no significant differences in biochemical and microorganism indices at −3 °C. However, the HVEF can significantly shorten thawing time for frozen chicken thigh meat at −3 °C. After thawing chicken thigh meat and storing at 4 °C, the total viable counts reached the Intl. Commission on Microbiological Specification for Foods limit of 107 CFU/g on the 6 and 8 d for the R- and E-group, respectively. On the 8th d, the volatile basic nitrogen had increased from 11.24 mg/100 g to 21.9 mg/100 g for the E-group and 39.9 mg/100 g for the R-group, respectively. The biochemical and microorganism indices also indicated that the E-group treatment yielded better results on thawing than the R-group treatment. The application of this model has the potential to keep products fresh. 相似文献
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Kai Ying Chiu 《International Journal of Food Science & Technology》2022,57(8):5297-5306
Selenium (Se) is essential for human nutrition as it involves many biological functions. In this study, three seed treatments (water soaking, high-voltage electric field (HVEF), HVEF and water soaking), and two Se fortification treatments (Se soaking with Se fortification during sprouting and HVEF plus Se soaking with Se fortification during sprouting) were used to examine their effects on peanut seed germination, Se contents and microbial loads on 8-days-old peanut sprouts. The results indicated that the best treatment for enhancing germination (99.6%), increasing the sprout's total Se and resveratrol contents (61.32 and 46.32 μg g −1 , respectively) was HVEF plus Se soaking in combination with Se fortification. It also reduced the microbial loads to <3 log CFU g−1 FW on the resultant 8-days-old peanut sprouts. Thus, the treatment of HVEF and Se soaking combination with Se fortification can be used to produce Se-fortified peanut sprouts with improved nutritional quality and microbial control. 相似文献
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Abstract: Fresh fish is typically brought to market refrigerated at approximately 4 °C, R‐storage. A storage method has been devised that combines refrigeration with a high‐voltage electrostatic field (100 kV/m; E‐storage). It was developed to improve the quality and prolong the shelf life of foods. This study investigated changes in the freshness of tilapia meat under E‐storage conditions. The total viable count of tilapia reached 107 CFU/g on the 7th d of refrigeration in R‐storage. By the 6th d, K‐value had increased from 20% to 61.7% for E‐storage and to 94.7% for R‐storage. Volatile basic nitrogen had increased from 12.54 mg/100 g to about 24.34 and 25.03 mg/100 g for R‐ and E‐storage (on the 7th and 10th d), respectively. The sensory assessment also indicated that E‐storage yielded an improvement in quality over that of R‐storage. Practical application of the study model has the potential to prolong the freshness of fish. 相似文献
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将带有绝缘层的金属电极接通高压静电后置入沉淀筒中，通过对比试验考察了施加高压静电场对活性污泥絮体沉淀的影响。结果表明，施加高压静电场能够明显促进活性污泥絮体的沉淀，但促沉效果受污泥浓度（SS）、电极入水长度（L）、电压（U）等因素影响。促沉效果随SS的增大而变差；SS不同则最佳的L也不同，L值过大或过小时促沉效果都不好；当电压≤20kV时，促沉效果随电压的增加而提高，20kV时的总体促沉效果较好。当SS〈2．5g／L（SVI为300～400mL／g）和SS〈4．5g／L（SVI为100mL／g左右）时，施加高压静电场可使SV减小20％～30％。此外，经高压静电场处理后对COD、浊度的去除速度加快，而DO值下降，电导率和pH值则变化不大。 相似文献