3:45 PM - 4:00 PM
[3Ip-07] Effects of pulsed electric fields treatment on processing characteristics of pumpkin
Keywords:PEF, pumpkin, gel
Background and objectives: Pulsed electric fields (PEF) treatment, which could result in disruption of cell structure, has been expected as a non-thermal food processing method. The objective of this study is to clarify the effects of PEF treatment on textural and rheological properties of pastes and gels prepared from pumpkin powder.
Methods: The sliced pumpkin samples were PEF-treated at an electric field intensity of 1.85 kV/cm, pulse width 3.0 ms and 9.5 ms, and pulse numbers 1000 using the PEF instrument (Mitsubishi Electric Corporation). The PEF-treated samples were milled after freeze-drying.
Findings: The PEF-treated pumpkin powder was observed to show significantly higher pasting temperature and form a harder gel stored for 1 day than the control powder.
Methods: The sliced pumpkin samples were PEF-treated at an electric field intensity of 1.85 kV/cm, pulse width 3.0 ms and 9.5 ms, and pulse numbers 1000 using the PEF instrument (Mitsubishi Electric Corporation). The PEF-treated samples were milled after freeze-drying.
Findings: The PEF-treated pumpkin powder was observed to show significantly higher pasting temperature and form a harder gel stored for 1 day than the control powder.