The forgotten method? Pulsed electric field thresholds from the perspective of texture analysis

Area of Science:

• Food Science and Technology
• Biophysics
• Materials Science

Background:

• Pulsed electric field (PEF) technology is applied in food processing (e.g., potatoes, juices) but faces challenges in implementation.
• Detecting and quantifying PEF effects is complex due to variable raw material properties and treatment parameters.
• Understanding material properties and their response to PEF is essential for protocol design.

Purpose of the Study:

• To investigate the mechanisms of PEF-induced textural changes in plant and animal tissues.
• To compare PEF-induced textural changes with electrical impedance findings.
• To explore PEF effects on electroosmosis and compare responses between plant and animal tissues.

Main Methods:

• Experimental study of PEF treatment on plant and animal tissues.
• Texture analysis to quantify mechanical property changes.
• Comparative analysis of results with previous electrical impedance measurements.
• Investigation of electroosmosis phenomena post-PEF treatment.

Main Results:

• PEF treatment significantly alters the textural properties of both plant and animal tissues.
• Texture analysis reveals different outcomes compared to electrical impedance measurements, depending on tissue properties.
• PEF treatment influences electroosmosis in both tissue types, with distinct differences between plant and animal tissues.
• Comparative analysis highlights variations in PEF-induced deformation between plant and animal tissues.

Conclusions:

• The choice of detection method for PEF-induced changes is critical and depends on tissue properties.
• Accurate characterization is necessary to prevent under- or overtreatment during PEF application in industrial settings.
• PEF technology requires tailored approaches for different food materials to optimize its application.