Analysis of changes in fruit tissue after the pulsed electric field treatment using optical coherence tomography

• Published in: European physical journal. Applied physics Vol. 91; no. 3; p. 30902
• Main Authors: Korzeniewska, Ewa, Sekulska-Nalewajko, Joanna, Gocławski, Jarosław, Dróżdż, Tomasz, Kiełbasa, Paweł
• Format: Journal Article
• Language: English
• Published: Les Ulis EDP Sciences 01.09.2020
• Subjects: Cell membranes; Electric fields; Electric pulses; Electrodes; Field strength; Food; Food processing industry; Fruits; Grapefruit; Infrared reflection; Light; Light reflection; Optical Coherence Tomography; Permeability; Raspberries; Standard deviation

The pulsed electric field (PEF) is one of the non-thermal methods used in the food industry for prolonging food preservation or obtaining better quality of end products. The structure of fruit and vegetable tissues subjected to PEF treatment changes under the influence of short-term high voltage ele...