TY  - JOUR
U1  - Wissenschaftlicher Artikel
A1  - Koch, Younas
A1  - Witt, Julian
A1  - Lammerskitten, Alica
A1  - Siemer, Claudia
A1  - Töpfl, Stefan
T1  - The influence of Pulsed Electric Fields (PEF) on the peeling ability of different fruits and vegetables
JF  - Journal of Food Engineering
N2  - The impact of Pulsed Electric Fields (PEF) on the peeling ability of different fruits and vegetables in particular tomatoes, peaches, peppers, and oranges were investigated. Samples were exposed to a fixed electric field strength of 2.15 kV/cm. The specific energy ranged from 0.6 kJ/kg to 50.3 kJ/kg. The treated raw materials were analysed regarding to the peeling ability, skin size and weight and firmness. The best result for tomatoes at a specific energy of 1.2 kJ/kg induced a high score of peeling ability that led to less product loss and could therefore increase the yield by 33.84%–41.53% compared to untreated samples. Moreover, an increased skin size by a factor of 3.7 was observed. However, PEF had no significant impact on peeling ability of oranges, peppers, and peaches. Although oranges showed an improvement in peeling ability by up to 32%, this cannot be traced back to the PEF treatment. The different properties and structures of the raw materials were discussed and provided indications about the limitation of PEF.
KW  - Pulsed electric fields
KW  - Permeabilization
KW  - Peeling improvement
KW  - Alternative peeling methods
KW  - Tomato peeling
Y1  - 2022
SN  - 1873-5770
SS  - 1873-5770
SN  - 0260-8774
SS  - 0260-8774
U6  - https://doi.org/10.1016/j.jfoodeng.2021.110938
DO  - https://doi.org/10.1016/j.jfoodeng.2021.110938
N1  - Zugriff im Hochschulnetz
IS  - 322
SP  - 7
S1  - 7
ER  -