The Effect of pulsed electric field equipped with infrared radiation on ascorbic acid content in tomato juice

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AGHAJANZADEH SURAKI S.; ZIAIIFAR A.M.; KASHANINEJAD M.; Rezaie Asl A.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2020 | Volume:12 | Issue:1 Page(s): 49-66

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Title

The Effect of pulsed electric field equipped with infrared radiation on ascorbic acid content in tomato juice

Author(s)

AGHAJANZADEH SURAKI S. | ZIAIIFAR A.M. | KASHANINEJAD M. | Rezaie Asl A. | Issue Writer Certificate

Keywords

Infrared IrradiationQ1

Pulsed Electric FieldQ1

Tomato JuiceQ2

Ascorbic AcidQ2

Mathematical modelsQ1

Abstract

Background and objectives: Tomato based products have high nutritional value, amazing color, desirable flavor and high stability. Application of an appropriate processing method is needed to preserve the quality of these kinds of products. Todays, to produce the high-quality food products, novel thermal and non-thermal treatments are applied. In this study, a continuous Pulsed Electric Field (PEF) system equipped with Infrared Irradiation (IR) was designed and constructed. Effect of this novel Tomato Juice processing method on Ascorbic Acid (AA) content was investigated. Some mathematical and kinetic models were also used to describe the AA degradation. Materials and methods: The square-bipolar wave with 1 ms width at a constant frequency (32 Hz) was applied during PEF treatment. Two stainless steel electrodes, 10 mm in length and 0. 5 mm in width were used in the PEF chamber. At first, Tomato Juice (30℃ ) was preheated up to 40, 45 and 50℃ ; the sample was then PEF processed at 22. 73, 27. 27, 31. 82 and 36. 36 kV/cm for 1173 to 3520 􀟤 s. AA content was measured using the iodine titration method. Results: IR-preheating up to 40, 45 and 50℃ resulted in 11. 41%, 16. 39% and 19. 01% decrease in AA content. Higher vitamin degradation was observed when higher PEF strength and longer processing time. Models such as first-order semi-logarithmic, simplified Hulsheger, Fermi and Hulsheger were applied to study the effect of process conditions on AA degradation. Conclusion: AA content significantly reduced during IR pre-heating. First-order semilogarithmic model was useful in studying the effect of PEF treatment time on AA degradation. Considering the high correlation coefficient and low standard error, simplified Hulsheger was selected as the best one in describing the reduction in this vitamin content in relation to changes in PEF strength. Hulsheger model was also effective in predicting the vitamin degradation at different PEF strength and process time. It can be concluded that the applied PEF strength and processing timed should be controlled to prevent from more heating up the juice by considering the ohmic heating effect.

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APA: Copy

AGHAJANZADEH SURAKI, S., ZIAIIFAR, A.M., KASHANINEJAD, M., & Rezaie Asl, A.. (2020). The Effect of pulsed electric field equipped with infrared radiation on ascorbic acid content in tomato juice. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(1 ), 49-66. SID. https://sid.ir/paper/376726/en

Vancouver: Copy

AGHAJANZADEH SURAKI S., ZIAIIFAR A.M., KASHANINEJAD M., Rezaie Asl A.. The Effect of pulsed electric field equipped with infrared radiation on ascorbic acid content in tomato juice. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2020;12(1 ):49-66. Available from: https://sid.ir/paper/376726/en

IEEE: Copy

S. AGHAJANZADEH SURAKI, A.M. ZIAIIFAR, M. KASHANINEJAD, and A. Rezaie Asl, “The Effect of pulsed electric field equipped with infrared radiation on ascorbic acid content in tomato juice,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 1 , pp. 49–66, 2020, [Online]. Available: https://sid.ir/paper/376726/en

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