Kouřím P., Kouřimská L., Kovaříková I., Blahovec J. (2022): Sensory evaluation test of electroporated carrots. Res. Agr. Eng., 68: 108–111.
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.
electroporation; non-thermal method of preparation; PEF; tasting; vegetable
Blahovec J., Kouřím P., Kindl M. (2015): Low-temperature carrot cooking supported by pulsed electric field-DMA and DETA thermal analysis. Food and Bioprocess Technology, 8: 2027–2035. https://doi.org/10.1007/s11947-015-1554-4
Blahovec J., Kouřím P., Lebovka N. (2021): Volumetric shrinkage and Poisson's ratio of carrot treated by pulse electric fields. Food and Bioprocess Technology, 14: 2134–2145. https://doi.org/10.1007/s11947-021-02711-1
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De Vito F., Ferrari G., Lebovka N., Shynkaryk N., Vorobiev E. (2008): Pulse duration and efficiency of soft cellular tissue disintegration by pulsed electric fields. Food Bioprocess Technology, 1: 307–313. https://doi.org/10.1007/s11947-007-0017-y
ISO 8589 (2007): Sensory analysis – General guidance for the design of test rooms. International Organization for Standardization, Geneva, Switzerland.
ISO 13299 (2016): Sensory analysis – Methodology – General guidance for establishing a sensory profile. International Organization for Standardization, Geneva, Switzerland.
Vorobiev E., Lebovka N. (2020): Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy. Cham, Springer Nature Switzerland AG.