カボチャの加工特性に及ぼすパルス電界処理の影響

佐々木 朋子; 松木 順子; 植村 邦彦; 中西 亜加音; 津田 真吾; 木村 啓太郎

doi:10.3136/aamjsfst.71.0_360

71st (2024)

DOI https://doi.org/10.3136/aamjsfst.71.0_360

Conference information

Host: Japanese Sciety for Food Science and Technology

Name : The 71st Annual Meeting of Japanese Society for Food Science and Technology

Number : 71

Location : [in Japanese]

Date : August 29, 2024 - August 31, 2024

[3Ip] Processing, Manufacturing technology

Effects of pulsed electric fields treatment on processing characteristics of pumpkin

*Tomoko Sasaki, Junko Matsuki, Kunihiko Uemura, Akane Nakanishi, Shingo Tsuda, Keitaro Kimura

Author information

Keywords: PEF, pumpkin, gel

CONFERENCE PROCEEDINGS FREE ACCESS

Pages 360-

Details

Abstract

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.

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