پیوندهای مفید
آمار
| تعداد نشریات | 31 |
| تعداد شماره‌ها | 711 |
| تعداد مقالات | 6,694 |
| تعداد مشاهده مقاله | 9,275,617 |
| تعداد دریافت فایل اصل مقاله | 6,378,640 |
Enhancing food safety and quality through high-pressure processing and PEF technologies: Comparative analysis | ||
| Caspian Journal of Environmental Sciences | ||
| دوره 22، شماره 2، تیر 2024، صفحه 513-520 اصل مقاله (1010.36 K) | ||
| نوع مقاله: Reviewers | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2024.7742 | ||
| نویسندگان | ||
| Bаibatyrov T. Abelbaeviсh* 1؛ Moldakhmetova Zamzagul2؛ Muldabekova B. Zhaksylykovna3؛ Alashbayeva L. Zhanabayevna4؛ Tursunbayeva Sholpan3؛ Yerzhigitov Yerkin5؛ Borankulova A. Sarsenbayevna4 | ||
| 1Zhangir Khan West-Kazakhstan Agrarian Technical University, Uralsk, 090009, West Kazakhstan, KZ | ||
| 2Department of «Food Security and Biotechnology», NAO «Kostanay Regional University named after Akhmet Baitursynuly», 110005, Republic of Kazakhstan, Kostanayи | ||
| 3Department of Technology of Bakery Products and Processing Industries, JSC "Almaty Technological University", 050061, Republic of Kazakhstan | ||
| 4Department of Food Production and Biotechnology, Taraz Regional University named after M.H. Dulati, 080000, Republic of Kazakhstan, Zhambyl Region, Taraz, St. Tole bi 60 | ||
| 5Department of Energy Saving and Automation Kazakh National Agrarian Research University, Almaty, Abaya 8 St., Republic of Kazakhstan | ||
| چکیده | ||
| The increase in demand for energy consumption and the continuous reduction of its resources in the world reveal the necessity of optimizing and saving energy consumption. Since the use of traditional extraction methods in the country is associated with high consumption of water and energy, the use of pulsed electric field (PEF) technology as a non-thermal and environmentally friendly method has received attention recently. The main method of PEF for treating biological tissues is due to its use as non-thermal. Increasing cell permeability is applicable in extracting complex organic molecules. In this study, the PEF method is introduced as a gentle (non-thermal) processing approach to open the cellular structure in enhancing the quality and safety of food and compares it with traditional and thermal methods. The results of the comparison exhibited that the amount of energy consumed in the thermal method is 722 times that of the pulse method, while the PEF uses short-term high voltage pulses to open the cell structure by a process called electroporation. Extraction efficiency is considered as a function of electric field power, time and applied pulses amounts, temperature, and pulse frequency of the generator. Using the PEF method compared to the thermal one significantly reduces the energy consumption and can improve the quality and durability of the ingredients up to 20% depending on the type of product. | ||
| کلیدواژه‌ها | ||
| Pulsed field؛ Energy consumption؛ Food improvement؛ Shelf life | ||
| مراجع | ||
|
Asadipour, A, Mehrabani, M & Najafi, ML 2005, Volatile oil composition of Centaurea aucheri (DC.) Wagenitz. DARU Journal of Pharmaceutical Sciences, 13: 160-164.
Atuonwu, JC, Leadley, C, Bosman, A & Tassou, SA 2020, High‐pressure processing, microwave, ohmic, and conventional thermal pasteurization: Quality aspects and energy economics. Journal of Food Process Engineering, 43: e13328.
Brito, IPC & Silva, EK 2024, PEF technology in vegetable and fruit juice processing: A review. Food Research International, 114207.
Buitimea Cantúa, GV, Rico Alderete, IA, Rostro Alanís, MDJ, Welti Chanes, J, Escobedo-Avellaneda, ZJ & Soto Caballero, MC 2022, Effect of high hydrostatic pressure and PEFs processes on microbial safety and quality of black/red raspberry juice. Foods, 11: 2342.
Cao, T, Lu, Y, Zhu, M, Cheng, J, Ye, B, Fang, N & Kazemi, E 2020, Effects of Salvia miltiorrhiza and Radix astragali on the TGF-β/Smad/Wnt pathway and the pathological process of liver fibrosis in rats. Cellular and Molecular Biology, 66: 46-51.
Fam, SN, Khosravi Darani, K, Massoud, R & Massoud, A 2021, High-pressure processing in food. Biointerface Research in Applied Chemistry, 11: 11553-11561.
Forte, T, Figueiredo, E, Eusébio, C & Tibério, ML 2023, Produce or not produce certified foods? An exploratory analysis from Portugal, Revista Iberoamericana de Viticultura Agroindustria y Ruralidad, 10: 213-232, https://doi.org/10.35588/rivar.v10i30.5842
Giannoglou, M, Dimitrakellis, P, Efthimiadou, Α, Gogolides, Ε & Katsaros, G 2021, Comparative study on the effect of cold atmospheric plasma, ozonation, pulsed electromagnetic fields and high-pressure technologies on sea bream fillet quality indices and shelf life. Food Engineering Reviews, 13: 175-184.
Grosu, V, Kholiavko, N, Zhavoronok, A, Zlati, ML & Cosmulese, CG 2021, Model of financial management conceptualization in Romanian agriculture. Economic Annals-XXI, 191: 54-66. DOI: https://doi.org/10.21003/ea.V191-05.
Huang, HW, Hsu, CP & Wang, CY 2020, Healthy expectations of high hydrostatic pressure treatment in food processing industry. Journal of Food and Drug Analysis, 28: 1-13.
Islas Moreno, A, Rodríguez Ortega, A & Aguirre Álvarez, G 2023, Business success in the agricultural, livestock and agro-industrial sectors: definitions issued by experts, Revista Iberoamericana de Viticultura Agroindustria y Ruralidad, 10: 269-281, https://doi.org/10.35588/rivar.v10i30.5943.
Katsimichas, A, Dimopoulos, G, Dermesonlouoglou, E & Taoukis, P 2023, Modelling and Evaluation of the Effect of PEFs and High Pressure Processing Conditions on the Quality Parameters of Osmotically Dehydrated Tomatoes. Applied Sciences, 13: 11397.
Morales De la Peña, M, Rábago Panduro, LM, Soliva Fortuny, R, Martín Belloso, O & Welti Chanes, J 2021, PEFs technology for healthy food products. Food Engineering Reviews, pp. 1-15.
Pallarés, N, Berrada, H, Tolosa, J & Ferrer, E 2021, Effect of high hydrostatic pressure (HPP) and PEF (PEF) technologies on reduction of aflatoxins in fruit juices. Lwt, 142: 111000.
Salehi, F 2020, Physico-chemical properties of fruit and vegetable juices as affected by PEF: A review. International Journal of Food Properties, 23: 1036-1050.
Shariati, A, Azaribeni, A, Hajighahramanzadeh, P & Loghmani, Z 2013, Liquid–liquid equilibria of systems containing sunflower oil, ethanol and water. APCBEE procedia, 5: 486-490.
Yildiz, S, Pokhrel, PR, Unluturk, S & Barbosa Cánovas, GV 2021, Changes in quality characteristics of strawberry juice after equivalent high pressure, ultrasound, and PEFs processes. Food Engineering Reviews, 13: 601-612.
Zhang, Z, Zhang, B, Yang, R, & Zhao, W 2022, Recent developments in the preservation of raw fresh food by PEF. Food Reviews International, 38: 247-265.
Zulkurnain, M, Sulaiman, A, & Balasubramaniam, VM 2021, High-Pressure-Based Food-Processing Technologies for Food Safety and Quality. In Food Processing, pp. 1-26, CRC Press. | ||
|
آمار تعداد مشاهده مقاله: 97 تعداد دریافت فایل اصل مقاله: 199 |
||