Template-Type: ReDIF-Article 1.0 Author-Name: Oleksii Parniakov Author-Workplace-Name: Elea Technology GmbH, Quakenbrück, Germany Author-Name: Nikolai Lebovka Author-Workplace-Name: Institute of Biocolloidal Chemistry named after F.D. Ovcharenko, NAS of Ukraine, Kyiv, Ukraine Author-Name: Artur Wiktor Author-Workplace-Name: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland Author-Name: Martina Comiotto Alles Author-Workplace-Name: Elea Technology GmbH, Quakenbrück, Germany Author-Name: Kevin Hill Author-Workplace-Name: Elea Technology GmbH, Quakenbrück, Germany Author-Name: Stefan Toepfl Author-Workplace-Name: Elea Technology GmbH, Quakenbrück, Germany Title: Applications of pulsed electric fields for processing potatoes: Examples and equipment design Abstract: In the last two decades, pulsed electric fields (PEF) have successfully been introduced into the food industry, as one of the most promising and "game changing" technologies. This review is devoted to the recent applications of pulsed electric fields used in processing potatoes. The potato processing market size was estimated to be ca. USD 24.83 billion (2018) and with an annual growth rate of 5.2%. The physicochemical characteristics of potatoes and the specificity of potato processing lines makes a pulsed electric field very versatile and flexible allowing one to achieve different technological aims by its implementation into technological lines. In this paper, a short analysis of the potato structure and its nutritional properties, applications of moderate electric fields, ohmic heating, and pulsed electric fields are presented. Moreover, the basic electroporation effects, metabolic responses, texture modification and different PEF assisted processes applied to the potato are discussed. Finally, some examples of commercial applications and a brief description of the available equipment for the PEF processing of potatoes are presented. Keywords: commercial applications, electrical treatments, electroporation, extraction, metabolic responses Journal: Research in Agricultural Engineering Pages: 47-62 Volume: 68 Issue: 2 Year: 2022 DOI: 10.17221/90/2021-RAE File-URL: http://rae.agriculturejournals.cz/doi/10.17221/90/2021-RAE.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/rae-202202-0001.txt Handle: RePEc:caa:jnlrae:v:68:y:2022:i:2:id:90-2021-RAE Template-Type: ReDIF-Article 1.0 Author-Name: Eugene Vorobiev Author-Workplace-Name: Agro-Industrial Technologies Laboratory, Royallieu Research Center, University of Technology of Compiègne, Compiègne Cedex, France Author-Name: Nikolai Lebovka Author-Workplace-Name: Laboratory of Physical Chemistry of Disperse Minerals, Institute of Biocolloidal Chemistry named after F. D. Ovcharenko NAS of Ukraine, Kyiv, Ukraine Title: Processing of sugar beets assisted by pulsed electric fields Abstract: Pulsed electric fields (PEFs) are becoming more and more popular in different applications in processing agricultural products. The PEF technology is based on the application of high voltage short pulses that allow electroporation in the cell membranes. This review outlines the PEF applications used in processing sugar beets. New perspective technologies of the cold or warm aqueous extraction of sugar, cold pressing of sugar beet cossettes, and combined pressing-diffusion process are discussed. Electroporation devices for pilot and industrial applications in the sugar beet industry are also presented. Keywords: aqueous extraction, diffusion, electroporation, pressing, pulsed electrotechnologies Journal: Research in Agricultural Engineering Pages: 63-79 Volume: 68 Issue: 2 Year: 2022 DOI: 10.17221/91/2021-RAE File-URL: http://rae.agriculturejournals.cz/doi/10.17221/91/2021-RAE.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/rae-202202-0002.txt Handle: RePEc:caa:jnlrae:v:68:y:2022:i:2:id:91-2021-RAE Template-Type: ReDIF-Article 1.0 Author-Name: Sally El Kantar Author-Workplace-Name: Integrated Transformations of Renewable Matter (TIMR), École Supérieure de Chimie Organique et Minérale (ESCOM), Centre de Recherche Royallieu, Universite de Technologie de Compiègne, Compiègne Cedex, France Author-Name: Mohamed Koubaa Title: Pulsed electric field treatment for the stimulation of microorganisms: Applications in food production Abstract: The pulsed electric field (PEF) technology is a non-thermal processing technique usually used for microbial inactivation in food industries. The application of this technology at sub-lethal levels prior to or during the fermentation processes enhances the mass transfer and cell permeability. It could also cause changes in the genetic, metabolic, and physiological responses of microbial strains leading to an improvement in the fermentation process. Several studies reported the benefits of PEF on microorganisms including growth stimulation, an increase in the fermentation rates and product yields, and improvement in the metabolite extraction. All of these modifications could improve the organoleptic and nutritional properties of fermented food products. The purpose of this review is to summarise and discuss the main findings reported in the literature to date about the effect of PEFs applied at sub-lethal levels on microorganisms in the context of food processing. Keywords: cell membrane, electroporation, fermentation, food products, microbial growth, sub-lethal level Journal: Research in Agricultural Engineering Pages: 80-92 Volume: 68 Issue: 2 Year: 2022 DOI: 10.17221/78/2021-RAE File-URL: http://rae.agriculturejournals.cz/doi/10.17221/78/2021-RAE.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/rae-202202-0003.txt Handle: RePEc:caa:jnlrae:v:68:y:2022:i:2:id:78-2021-RAE Template-Type: ReDIF-Article 1.0 Author-Name: Aleksandra Matys Author-Workplace-Name: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland Author-Name: Dorota Witrowa-Rajchert Author-Workplace-Name: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland Author-Name: Oleksii Parniakov Author-Workplace-Name: Elea Technology GmbH, Quakenbrück, Germany Author-Name: Artur Wiktor Author-Workplace-Name: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland Title: Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue Abstract: The study aimed to determine the influence of a pulsed electric field (PEF) treatment on vacuum drying (VD) of apples and their selected quality parameters. The apples were treated with a PEF at 1 kV.cm-1 (with a variable amount of the specific energy input: 1, 3.5, and 6 kJ.kg-1) before VD at 4 kPa (with a variable drying temperature: 40 °C, 55 °C, and 70 °C). The drying time, microstructure, retention of total phenolics (TPC) as well as the antioxidant activity of the obtained dried materials were studied. As a result of opening the cell structure of the apple tissues, the PEF significantly (P < 0.05) reduced the drying time - depending on the used process parameters - by 6-22%. Moreover, an increase in the drying temperature also shortened the drying time. The electroporation led to obtaining porous materials after drying, and with the higher amount of specific energy during the PEF pre-treatment that was applied, a higher porosity was observed in the dried apples. After the PEF-assisted VD, a significant (P < 0.05) decrease in the TPC (by 12-40%) and antioxidant activity (by 23-81%) were observed. Keywords: antioxidant activity, CDI, dehydration, microstructure, PEF, polyphenols Journal: Research in Agricultural Engineering Pages: 93-101 Volume: 68 Issue: 2 Year: 2022 DOI: 10.17221/93/2021-RAE File-URL: http://rae.agriculturejournals.cz/doi/10.17221/93/2021-RAE.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/rae-202202-0004.txt Handle: RePEc:caa:jnlrae:v:68:y:2022:i:2:id:93-2021-RAE Template-Type: ReDIF-Article 1.0 Author-Name: František Kumhála Author-Workplace-Name: Department of Agricultural Machines, Faculty of Engineering, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Jakub Lev Author-Workplace-Name: Department of Physics, Faculty of Engineering, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Pavel Kouřím Author-Workplace-Name: Department of Physics, Faculty of Engineering, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Jiří Blahovec Author-Workplace-Name: Department of Physics, Faculty of Engineering, Czech University of Life Sciences Prague, Prague, Czech Republic Title: Kitchen cooking by electroporation Abstract: Recently, modern non-heating-based food processing alternatives have emerged. The pulsed electric field (PEF) technology is an example, which does not require high temperatures and, in principle, preserves both the nutritional and functional characteristics of the food while possibly improving the taste. Nevertheless, using this technology in kitchen conditions is still a challenge. Thus, the main aim of this work was the development of a kitchen cooking device that uses pure pulse electroporation (without thermal effects). A device powered by a common electrical network was designed. The voltage applied to the electrodes is approximately 150 V. At a food thickness of 3 mm, an intensity of 500 V.cm-1 was achieved, which was sufficient for the electroporation of typical vegetables. Depending on the specific food being treated, the device repeats the pulses until the required degree of the PEF treatment is reached. Preparing a larger amount of food at one time would require great instant power from the device. In order to load the device with less current, the large working area of the electrodes was divided into nine segments. The food is gradually prepared segment by segment. The function of the device is controlled via an electronic programmable control unit. The electroporation of the processed material was achieved with a functional prototype of the designed device, but with some limitations that have to be respected in further development. Keywords: electroporation, food treatment, kitchen appliances, PEF Journal: Research in Agricultural Engineering Pages: 102-107 Volume: 68 Issue: 2 Year: 2022 DOI: 10.17221/96/2021-RAE File-URL: http://rae.agriculturejournals.cz/doi/10.17221/96/2021-RAE.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/rae-202202-0005.txt Handle: RePEc:caa:jnlrae:v:68:y:2022:i:2:id:96-2021-RAE Template-Type: ReDIF-Article 1.0 Author-Name: Pavel Kouřím Author-Workplace-Name: Department of Physics, Faculty of Engineering, Czech University of Life Science Prague, Prague, Czech Republic Author-Name: Lenka Kouřimská Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Science Prague, Prague, Czech Republic Author-Name: Izabela Kovaříková Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Science Prague, Prague, Czech Republic Author-Name: Jiří Blahovec Author-Workplace-Name: Department of Physics, Faculty of Engineering, Czech University of Life Science Prague, Prague, Czech Republic Title: Sensory evaluation test of electroporated carrots Abstract: Two types of samples were prepared from fresh carrot roots. The first type represented samples of untreated carrots. The second type was treated with a pulsed electric field. Nine specific sensory properties characterising the carrot root tissue were evaluated by means of a sensory profile method to determine the differences between the untreated and treated carrot samples. For the resilience and elasticity, which were evaluated by the fingers, and the juiciness, which was evaluated in the mouth, significant differences were found between the two types of samples. Keywords: electroporation, non-thermal method of preparation, PEF, tasting, vegetable Journal: Research in Agricultural Engineering Pages: 108-111 Volume: 68 Issue: 2 Year: 2022 DOI: 10.17221/84/2021-RAE File-URL: http://rae.agriculturejournals.cz/doi/10.17221/84/2021-RAE.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/rae-202202-0006.txt Handle: RePEc:caa:jnlrae:v:68:y:2022:i:2:id:84-2021-RAE