Home About us Contact
|
Home About us Contact | ||
|
|
||
High Electrostatic Field (high + electrostatic_field)
Selected AbstractsKeeping quality of tomato fruit by high electrostatic field pretreatment during storageJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2008Yu Wang Abstract BACKGROUND: High electrostatic field, as a feasible and non-chemical technique, applied to food preservation is a new area of study. The present article intensively investigated this new preservation method, together with its effects on post-harvest physiology and quality of tomato. RESULTS: Green mature tomatoes were exposed to negative (or positive) high electrostatic field for 2 h at 20 °C and then stored for 30 days at 13 ± 1 °C, 85,90% RH. Our results indicated that negative high electrostatic field (,2 kV cm,1) could delay the decline of firmness and the change in color, total soluble sugar and titratable acidity of tomato fruit during storage. The peak of respiration and ethylene production of tomato fruit during storage were delayed by negative high electrostatic field treatment for 6 days and 3 days, respectively. Increases of malondialdehyde content and electrical conductivity in tomato fruit were inhibited significantly by negative high electrostatic field treatment during storage (P < 0.05). CONCLUSION: A high electrostatic field of , 2 kV cm,1 can be used to keep the qualities and extend the shelf-life of tomato fruit. Further research should be highly recommended to understand the mechanisms improving the storability of tomato fruit by negative high electrostatic field. Copyright © 2007 Society of Chemical Industry [source] Charge and Mass Transfer Across the Metal/Solution InterfaceISRAEL JOURNAL OF CHEMISTRY, Issue 3-4 2008Eliezer Gileadi Electrode reactions are characterized by charge transfer across the interface. The charge can be carried by electrons or by ions. It is shown here that when both mass and charge cross the interface, the charge must be carried by the ionic species, not by the electrons, as a result of the very large difference in the time scale for electron and ion transfer. A prime example of charge transfer by ions is metal deposition. It is proposed that ion transfer occurs by migration of the ions across the interface, under the influence of the high electrostatic field in the double layer. The rate constants observed for metal deposition are comparable to those for outer-sphere charge transfer. These unexpectedly high rate constants for metal deposition are explained by a model in which removal of the solvation shell and reduction of the effective charge on the metal ion occur in many small steps, and a make-before-break mechanism exists, which lowers the total Gibbs energy of the system as it moves along the reaction coordinate from the initial to the final state. [source] Keeping quality of tomato fruit by high electrostatic field pretreatment during storageJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2008Yu Wang Abstract BACKGROUND: High electrostatic field, as a feasible and non-chemical technique, applied to food preservation is a new area of study. The present article intensively investigated this new preservation method, together with its effects on post-harvest physiology and quality of tomato. RESULTS: Green mature tomatoes were exposed to negative (or positive) high electrostatic field for 2 h at 20 °C and then stored for 30 days at 13 ± 1 °C, 85,90% RH. Our results indicated that negative high electrostatic field (,2 kV cm,1) could delay the decline of firmness and the change in color, total soluble sugar and titratable acidity of tomato fruit during storage. The peak of respiration and ethylene production of tomato fruit during storage were delayed by negative high electrostatic field treatment for 6 days and 3 days, respectively. Increases of malondialdehyde content and electrical conductivity in tomato fruit were inhibited significantly by negative high electrostatic field treatment during storage (P < 0.05). CONCLUSION: A high electrostatic field of , 2 kV cm,1 can be used to keep the qualities and extend the shelf-life of tomato fruit. Further research should be highly recommended to understand the mechanisms improving the storability of tomato fruit by negative high electrostatic field. Copyright © 2007 Society of Chemical Industry [source] | ||||||||||