High voltage electrostatic field
198341780
Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins
Abstract In order to explore the novel process for thawing, the impact of the high voltage electric field (HVEF) thawing with three different needle electrode numbers (8, 16, and 48) on quality of beef meat and beef myofibrillar protein was investigated and compared with the traditional thawing method. In this study, the HVEF parameters were maintained constant: gap (4 cm) and voltage (10 kV) The results indicated that augmentation of the needle electrode numbers decreased TBA, thawing loss, evaporation loss, cooking loss, and total loss. Also, the water holding capacity, solubility and gel strength of myofibrillar protein reduced, then increased by increment of the needle electrode numbers. Moreover, an up trend in the net charge surface and the reactive sulfhydryl content was observed by increasing the number of needle electrodes. Finally, elevating the number of the needle electrodes led to a decrease in the particle size distribution, although it was increased in sample subjected to the most number of needle electrodes. In this sample, an improvement of rheological properties was obtained in comparison with the two previous levels as well as control.
Innovative Food Science Emerging Technologies
Amir Amiri Alireza Mousakhani-Ganjeh Soraya Shafiekhani Ronit Mandal Anubhav Pratap Singh Reza Esmaeilzadeh Kenari
139106370
Preparation of chitosan microcarriers by high voltage electrostatic field and freeze drying.
In this paper, a biocompatible, non toxic porous chitosan microcarrier was prepared by high voltage electrostatic field and freeze drying technology. The chitosan solution was pushed from the syringe drop into the sodium polyphosphate solution using a booster pump. The droplet diameter of the chitosan solution was adjusted by the voltage of the electrostatic field formed between the syringe and the sodium polyphosphate solution. The droplets were dropped into a sodium polyphosphate solution to form microspheres. The microspheres were subsequently immersed in 25% (v/v) glutaraldehyde for crosslinking to enhance the mechanical strength of the microspheres. These microspheres were then frozen and lyophilized to form a microcarrier. By performance characterization, these microcarriers had a particle size of 400 500 mm, a pore size of 15 20 mm, and a porosity of 90% Under simulated human environmental conditions, the 21 day degradation rate was about 30% indicating that the microcarriers have potential clinical value.
Journal of bioscience and bioengineering
Zekang Lu Yan Zhou Bao-lin Liu
53721588
High voltage electrostatic field induced oxidative stress: Characterization of the physiological effects in Sitobion avenae (Hemiptera: Aphididae) across multiple generations.
In recent decades, man made electric fields have greatly increased the intensity of electrostatic fields that are pervasively present in the environment. To better understand the physiological alterations exhibited by herbivorous insects in response to changing electric environments, we determined the activities of anti oxidative enzymes and the metabolic rate of Sitobion avenae Fabricius (Hemiptera: Aphididae) over multiple generations in response to direct and host seed exposure to a high voltage electrostatic field (HVEF) of varying strength for different durations. Under controlled greenhouse conditions, 20 min direct exposure of S. avenae and wheat seeds to a 2 or 4 kV/cm HVEF resulted in significantly increased superoxide dismutase (SOD) activity in the sixth, 11th, 16th, and 21st generations relative to the control activities, whereas significantly decreased SOD activity was detected in the second generation. In addition, the activities of catalase (CAT) and peroxidase (POD) in S. avenae showed significant decreases over multiple generations. We also examined the suppressive effects of the duration of 4 kV/cm treatment on aphid physiology. The results showed that exposure to the 4 kV/cm HVEF for 20 min exerted adverse effects on CAT and POD activities and significantly decreased the metabolic rates of S. avenae, as demonstrated through evaluations of CO2 production rate, and these parameters were not significantly affected by higher HVEF durations. Overall, these findings increase our understanding of plant pest interactions under novel HVEF environments and provide information that can improve integrated management strategies for S. avenae. Bioelectromagnetics. 40:52 61, 2019. (c) 2018 Wiley Periodicals, Inc.
Bioelectromagnetics
Kun Luo Chen Luo Guangyu Li Xin-Jian Yao Rui Gao Zuqing Hu Gai-sheng Zhang Huiyan Zhao
202041524
Effect of a high voltage electrostatic field (HVEF) on the shelf life of fresh cut broccoli (Brassica oleracea var. italica)
Abstract High voltage electrostatic field (HVEF) non thermal processing technology, was used to prolong the shelf life of fresh cut broccoli (Brassica oleracea var. italica) at 4 degC. Moreover, we further examined the quality parameters of the HVEF treated fresh cut broccoli at 4 degC. Fresh cut broccoli samples were treated with HVEF (50 400 kV/m) based on electric field strength (kV/m x time) Data revealed that HVEF could reduce the loss of hardness (27.68 N and 19.56 N) and maintained the greenness 0.48 and 1.99) of fresh cut broccoli samples after 40 days of storage. Moreover, HVEF treated samples further reported a lower electrolyte leakage (6.03% and 14.68% and higher SOD like activity (646.68 U/mL and 595.17 U/mL) Based on the above findings, we concluded that HVEF could extend the shelf life of fresh cut broccoli up to 40 days and has the potential on the storage quality of fresh cut broccoli that might be useful in food processing industries.
Nien-Yu Kao Yujiao Tu Kandikere Ramaiah Sridhar Pi-Jen Tsai
181880241
Variation of surface and bonding properties among four wood species induced by a high voltage electrostatic field (HVEF)
Abstract A high voltage electrostatic field (HVEF) was applied to enhance the bonding performance of wood composites prepared with phenol formaldehyde (PF) adhesive and different wood species and radial cut combinations. Four wood species including Masson pine (Pinus massoniana) Chinese fir (Cunninghamia lanceolata) poplar (Populus tomentosa) and ayous (Triplochiton scleroxylon) were studied. The results of HVEF treatment turn out to be species dependent, and are related to the anatomical and chemical properties of wood. It was demonstrated by a statistical approach that the lignin content is the most significant parameter with a good correlation coefficient (R2 0.8) High lignin content leads to high free radical concentration at the wood surface and the HVEF enhanced the adhesive penetration depth, the maximal density and the bonding strength (Bst) at the interphase. On the contrary, high extract contents and large lumina diameters negatively impacted the surface modification by HVEF. The magnitude of the effects was in the following order: ayous poplar Masson pine Chinese fir.
Holzforschung
Qian He Tianyi Zhan Haiyang Zhang Zehui Ju Lu Sheng Hong Nicolas Brosse Xiaoning Lu
44322978
Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high voltage electrostatic field.
The application of a high voltage electrostatic field (HVEF) is a novel method for thawing. To determine the effects of HVEF thawing (voltage range: 25kV to 0kV) on myofibrillar protein oxidation and/or denaturation and to provide a theoretical understanding of this process, pork tenderloin was thawed by traditional and HVEF methods. Based on the total sulfhydryl and carbonyl contents, further protein oxidation did not occur during HVEF thawing. It was proposed that the free radical mediated oxidation of myofibrillar proteins was hindered by HVEF. The results of dynamic rheological analysis, protein aggregation and gel texture studies showed that HVEF thawing, especially 10kV HVEF thawing, led to better indicators than those achieved under air thawing. A higher abundance of proteins extracted from 10kV HVEF thawed samples compared with air thawed samples was found. Finally, this study showed that thawing under 10kV conditions did not affect the structure of myofibrillar proteins.
Food chemistry
Guoliang Jia Satoru Nirasawa Xiaohua Ji Yongkang Luo Haijie Liu
105022768
Effect of high voltage electrostatic field treatment on thawing characteristics and post thawing quality of lightly salted, frozen pork tenderloin
Abstract The thawing characteristics, initial thawing mechanism and post thawing quality of lightly salted, frozen pork tenderloin following the use of high voltage electrostatic fields (HVEFs) were investigated in this study. The thawing rate increased with increasing salt concentrations for pork thawed by a 10 kV or 15 kV HVEF. Thermal property values of pork changed with increasing salt concentration (0 6% HVEFs could enhance salt diffusion during the thawing process. The pork tenderloin thawed using HVEFs had significantly less drip loss (P
Guoliang Jia Kun Sha Jin Meng Haijie Liu
52974289
Influence of high voltage electrostatic field (HVEF) on bonding characteristics of Masson (Pinus massoniana Lamb. veneer composites
For the first time, it was experimented with high voltage electrostatic field (HVEF) for the optimization of the bonding process of urea formaldehyde (UF) resin to wood. Varying HVEF treatment times (0 8 min) and intensities (5 20 kV) were applied. Wood surface characteristics, polymerization extent of UF, and bonding interphase of UF to wood were examined by electron spin resonance (ESR) spectroscopy, dynamic contact angle goniometers, Fourier transform infrared spectroscopy (FTIR) X ray densitometer, fluorescence microscope and bonding strength measurement. The results indicated that HVEF treatments applied to wood veneer induced a decrease in contact angles and an increase in the free radicals of wood, and surface energy varied with treatment times and intensities. These varieties were because triggered free electrons, broken chemical bonds and new ions appeared on the wood surface with HVEF treatment. An aggregated performance was obviously obtained in micrographs and vertical density profiles (VPDs) It was explained that resin penetration into wood structure was significantly shallow, and resin concentration and density at bonding interphase were more enhanced than the control. This is due to the increment of surface energy and lower contact angles providing more chances for possible reactions of wood surface with the UF resin. Resin penetration depth and density varied with different treatment times and intensities. Increased cross linking extent of UF was obtained under varied conditions of HVEF treatment. The bonding strength was measured as a function of treatment times and intensities respectively; it increased by 85% and the wood failure ratio significantly increased by 70% under HVEF treatment (20 kV, 8 min) due to the aggregation performance and more cross linked UF resin. It was manifested that both treatment time and intensity play a significant role in HVEF treatment, and HVEF treatment has a significant influence on the characteristics of the wood surface and the bonding properties of wood composites.
European Journal of Wood and Wood Products
Qian He Tianyi Zhan Zehui Ju H Zhang Lu Sheng Hong Nicolas Brosse Xiaoning Lu
103603508
The effect of high voltage electrostatic field (HVEF) treatment on bonding interphase characteristics among different wood sections of Masson pine (Pinus massoniana Lamb.
Abstract High voltage electrostatic field (HVEF) treatment has been investigated as an optimization method for enhancing the bonding performance of wood via increasing its polarization degree and improvement of the penetration of phenol formaldehyde (PF) adhesive. As the wood surfaces from cross cut (C) radial cut (R) and tangential cut (T) behave differently, five cut combinations formed the samples to be tested, namely C C, R R, R T, T T (always parallel to grain) and T T, where the grains were perpendicular to each other. The gluing and HVEF treatments were performed simultaneously. The sample surfaces were characterized by electron spin resonance (ESR) spectroscopy, dynamic contact angle (CAdyn) measurements, X ray densitometry, fluorescence microscopy, Fourier transform infrared (FTIR) spectroscopy and measurements of compression shear bonding strength (CSBS) An increased surface energy led to decreased CAdynS in the following order: cross section<tangential section<radial section. Obviously, the triggered free electrons of the HVEF treatments changed the wood surfaces. The penetration depth of PF into wood cell decreased significantly and the maximal density increased after the HVEF treatment. The lower CAdyns also contributed to the better reaction of the wood surface with the PF resin. The CSBS of the five sample combinations was enhanced owing to a better performance of adhesive aggregation, which was increased by 18% (C C) 24% (T T) 26% (T T) 31% (R T) and 42% (R R) respectively. Pore size and pore size distribution contributed a lot to the bonding properties of HVEF treated wood sections.
Qian He Tianyi Zhan Haiyang Zhang Zehui Ju Chunping Dai Xiaoning Lu
90808491
Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly salted, frozen common carp (Cyprinus carpio)
Abstract As a novel technology, high voltage electrostatic field (HVEF) technology has been demonstrated to be a viable alternative to high temperature treatments in food processing due to its ability to lower energy consumption, reduce thawing time, and maintain the post thawing quality of several foods. We investigated the effect of HVEF thawing on microbial communities, degradation of adenosine triphosphate (ATP) and water loss of lightly salted, frozen common carp Cyprinus carpio cubes stored at 4 degC compared to air thawed or thawing by running tap water. Thawing time was shortened significantly under HVEF and running tap water compared to the control of thawing by air. Moreover, 12 kV HVEF treatment also reduced moisture loss, lowered the total viable counts, Pseudomonas and lactic acid bacteria significantly after thawing, and lowered counts of Aeromonas Pseudomonas and halophilic bacteria by 0.5 1 log CFU/g in thawed fish cubes after 8 days refrigeration storage. Additionally, the activity of adenosine monophosphate deaminase (AMPD) was enhanced, but the activity of acid phosphatase (ACP) was decreased under 12 kV HVEF treatment. This resulted in delaying the degradation of inosine monophosphate (IMP) to hypoxanthine (Hx) These results suggested that HVEF treatment could be useful in the thawing and storage of frozen, lightly salted fish.
Dapeng Li Shiliang Jia Longteng Zhang Zhiying Wang Jinfeng Pan Beiwei Zhu Yongkang Luo