Journal of South China University of Technology(Natural Science Edition) ›› 2019, Vol. 47 ›› Issue (12): 142-148.doi: 10.12141/j.issn.1000-565X.190443

• Food Science & Technology • Previous Articles    

Effect of Pulsed Electric Field on the Texture and Impregnation Rate of Kumquat Compote#br#

  

  • Received:2019-07-12 Revised:2019-08-23 Online:2019-12-25 Published:2019-11-02

Abstract: Abstract: The research is mainly focusing on the effects of Pulse Electric Field (PEF) on the Cortical structure and impregnation rate of kumquat. The more the number of PEF treatments is applied,the faster the sugar concentration in the impregnated solution decreases. The results of orthogonal experiment indicated that the best condition is treated 4 times by 1.5 kV/cm electric intensity and 40 pulses,compared with traditional way the impregnation rate increases 78.49%,the immersion time can be reduced by 6~7 days.The experimental results indicated that better resilience and chewiness can be achieved. Compared with the kumquat treated by the traditional way,the properties of PEF treatment which chewing increased 76.36 %~83.33 % and the resilience increased by 10.31 %~15.33 %.