Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee
文献类型： 外文期刊
作者： Xie, Daiqin 1 ; Rong, Haozhao 2 ; Xu, Yujuan 2 ; Yu, Yuanshan 2 ; Zou, Bo 2 ; Dai, Fanwei 2 ; Li, Lu 2 ; Peng, Jian 2 ; Cheng, Lina 2 ;
作者机构： 1.South China Univ Technol, SCUT, 381 Wushan Rd, Guangzhou 510641, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, 133 Yiheng St, Dongguanzhuang Rd, Guangzhou 510610, Peoples R China
3.Guangdong Prov Key Lab Lingnan Specialty Food Sci, Guangzhou 510225, Peoples R China
关键词： Litchi; Electrostatic field thawing; Nutritional quality; Flavor
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 223 卷
页码：
收录情况： SCI
摘要： This study systematically investigated the impacts of various voltages (0-15 kV) and heat transfer media (air (EA) and water (EW)) on thawing quality of lychees, aiming to explore an effective electrostatic field-assisted thawing mode. The experimental results demonstrated that the EW group achieved a thawing rate 44.14 % higher than that of the EA group. The EW group exhibited appearance and texture similar to fresh lychees, along with 5 %-20 % increase in nutrient retention. Notably,. the EW-5 and EW-10 treatments showed a 66 %-430 % increase in the thawing efficiency compared to other treatment groups, while maintaining a highly similar appearance and texture to fresh lychees and preserving over 60 % of the nutritional quality found in fresh samples. Additionally, the flavor profile of the EW-5 group closely resembled that of fresh lychees, indicating that the application of an electric field enhanced the aroma of the fruit. The combination of the electric field (5 kV-10 kV) with water demonstrated superior effectiveness in preserving the quality of lychees. These findings contribute to a deeper understanding of the mechanisms involved in electrostatic field-assisted thawing, potentially providing a theoretical foundation for the optimization of industrial thawing processer in the food industry.
- 相关文献
作者其他论文 更多>>
-
Insight into the changes in structural, physicochemical, and probiotic properties of yam peel polysaccharides subjected to different physical-assisted extraction methods
作者：Lu, Jinghui;Li, Dingjin;Duan, Zhenhua;Lu, Jinghui;Yu, Yuanshan;Xu, Yujuan;Li, Lu;Cheng, Lina;Peng, Jian;Chang, Hong;Lu, Jinghui
关键词：Chinese yam peel polysaccharides; Physicochemical properties; Surface morphology; Functional activity
-
Combining non-in situ, in situ and molecular dynamics simulations to reveal the effects of ultra-high pressure on horseradish peroxidase
作者：Yang, Jiaxin;Zhang, Sinan;Jiang, Zhuo;Zhang, Sinan;Lu, Han;Lu, Han;Jin, Mingliang;Jin, Mingliang;Zheng, Haiyan;Cheng, Lina
关键词：Horseradish peroxidase; Ultra-high pressure; In situ monitoring; Molecular dynamics simulation; Surface-enhanced Raman scattering
-
A novel Bacillus paramycoides HS-1 capable of degrading aflatoxin B1 and its key enzymatic mechanisms
作者：Zhang, Haousu;Yang, Jiguo;Tang, Yuqian;Yu, Yuanshan
关键词：Aflatoxin B1; Bacillus paramycoides; Degradation; AFB1-Degrading enzyme; AFBO
-
The interaction between soluble dietary fiber and bound phenolic from litchi pomace, and its effect on gut microbiota and inflammation
作者：Chen, Xiaowei;Xu, Hanting;Xu, Yujuan;Wu, Jijun;Zou, Bo;Li, Lu;Yu, Yuanshan;Hu, Tenggen
关键词：Litchi pomace soluble dietary fiber; Bound phenolic; Simulating digestion; Antioxidant potential; Anti-inflammatory potential
-
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
作者：Ying, Xiaoguo;Li, Xinyang;Deng, Shanggui;Zhang, Bin;Xiao, Gengsheng;Ma, Lukai;Xiao, Gengsheng;Xu, Yujuan;Brennan, Charles;Benjakul, Soottawat
关键词：aquatic products; lipid oxidation; protein oxidation; natural antioxidants; non-thermal treatment
-
Combined modified atmosphere package and melatonin treatments delay the senescence of bitter bamboo shoots by inhibiting the cell wall changes after harvest
作者：Wang, Ling;Zhang, Shuo;Luo, Zheng;Chen, Yulong;Qi, Yingwei;Ye, Mingqiang;Chen, Feiping;Dai, Fanwei;Huang, Hua
关键词：Bitter bamboo shoot; Postharvest shelf-life; Modified atmosphere package; Melatonin; Lignin; Cell wall polysaccharides
-
Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads
作者：Liu, Haocheng;Xu, Yujuan;Wen, Jing;Xu, Zhijie;Liu, Haocheng;Yang, Jiguo;Zhou, Jinfeng;Liu, Haocheng;Si, Weili;Li, Jian;Sun, Xueke
关键词：loaf; emulsifier; water distribution; microstructure; bakery product quality
