Published 2023

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Publication details

Journal : Lebensmittel-Wissenschaft + Technologie , vol. 189 , p. 1–13–12 , 2023

Publisher : Academic Press

International Standard Numbers :
Printed : 0023-6438
Electronic : 1096-1127

Publication type : Academic article

Contributors : Astráin-Redín, Leire; Raso, J.; Álvarez, Ignacio; Kirkhus, Bente; Meisland, Ane; Borge, Grethe Iren Andersen; Cebrián, Guillermo

Research areas

Food processing technologies

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Pulsed Electric Fields (PEF)-ohmic is one of the most recently proposed alternatives for the application of ohmic heating in order to provide a more uniform and faster heating of food. In this study, the application of PEF-ohmic (1.33 kV/cm, 100 Hz) for the blanching of carrot cylinders was explored, and the inactivation of the peroxidase enzyme was mathematically simulated and experimentally validated. The effect of this PEF-ohmic treatment on carrot texture and its effect on the in vitro bioaccessibility of β-carotene were also determined. The best heating uniformity was achieved when PEF-ohmic was applied to carrots immersed in water at a starting temperature of 80 °C and after applying brief heating-up treatments (90 s). However, a holding heating phase (85 °C for 50 s) was required to achieve complete peroxidase inactivation after the heating-up PEF phase. The blanching time was reduced by 60 % without negatively affecting the texture of the carrots and slightly increasing (3.9 %) the bioaccessibility of the β-carotene. Overall, PEF could be an effective system for rapid and volumetric blanching of vegetables.


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