Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot

Alam, Rizvi; Lyng, James G.; Frontuto, Daniele; Marra, Francesco; Cinquanta, Luciano

doi:10.1111/1750-3841.14216

Cited by 89 publications

(44 citation statements)

References 31 publications

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“…Pulsed Electric Field (PEF) pre-treatment represents a promising technology to achieve energyand time-saving drying processes with high quality end products in comparison to the conventional drying methods [4,[17][18][19][20][21]. It is a promising emerging pre-treatment for enhancing extraction or drying processes due to promoted mass transfer rates and therefore increased the yield or reduced drying times [4,22,23].…”

Section: Introductionmentioning

confidence: 99%

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

Ostermeier

Parniakov

Toepfl

et al. 2020

Foods

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Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters influencing the drying process of fruit and vegetable tissue. This study investigates the applicability of PEF pre-treatment considering the industrial-scale drying conditions of onions and related quality parameters of the final product. First, the influence of the PEF treatment (W = 4.0 kJ/kg, E = 1.07 kV/cm) on the convective drying was investigated for samples dried at constant temperatures (65, 75, and 85 °C) and drying profiles (85/55, 85/65, and 85/75 °C). These trials were performed along with the determination of the breakpoint to assure an industrial drying profile with varying temperatures. A reduction in drying time of 32% was achieved by applying PEF prior to drying at profile 85/65 °C (target moisture ≤7%). The effective water diffusion coefficient for the last drying section has been increased from 1.99 × 10−10 m2/s to 3.48 × 10−10 m2/s in the PEF-treated tissue. In case of the 85/65 °C drying profile, the PEF-treated sample showed the highest benefits in terms of process efficiency and quality compared to the untreated sample. A quality analysis was performed considering the colour, amount of blisters, pyruvic acid content, and the rehydration behavior comparing the untreated and PEF-treated sample. The PEF-treated sample showed practically no blisters and a 14.5% higher pyruvic acid content. Moreover, the rehydration coefficient was 47% higher when applying PEF prior to drying.

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Section: Introductionmentioning

confidence: 99%

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

Ostermeier

Parniakov

Toepfl

et al. 2020

Foods

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“…The colour changes as influenced by PEF in the case of dried material depend strongly not only on matrix type, as aforementioned, but also on drying method and processing parameters. For instance, carrot subjected before air drying to PEF treatment exhibited no changes of L* or decrease of L* parameter, as reported by (Wiktor et al ., 2016) and (Alam et al ., 2018), respectively. However, the parameters of PEF treatment and drying were not the same in both studies.…”

Section: Resultsmentioning

confidence: 98%

The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples

Ammelt

Lammerskitten

Wiktor

et al. 2020

Int J of Food Sci Tech

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The effect of pulsed electric fields (PEF) on the cell disintegration index (Zp), the freeze‐drying process and the final product quality of red beet and pineapple tissue was studied. Red beets and pineapples were PEF‐treated at an electric field strength of 1.07 kV/cm and specific energy inputs of 1 kJ/kg and 4 kJ/kg (PEF1 and PEF2, respectively). Freeze‐drying was performed at a pressure of 1 mbar and heating plate temperature of 50 °C for red beet and 40 °C for pineapple. The quality of freeze‐dried tissue was evaluated by the analysis of residual moisture content, macrostructure, texture, colour and rehydration properties. For freeze‐dried red beets, the betalain content from extracts was studied. It could be stated that PEF pre‐treatment had no significant influence on drying time reduction, however significantly improved the final quality of freeze‐dried product. Moreover, the effect of PEF was strongly depending on type of plant material used.

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“…Indeed, the magnitude of electric field intensity affects the degree of membrane disruption. According to Alam et al (2018), the disruption of the cell membrane and the loss of turgor, induced by PEF, can affect the mechanical properties of the carrot at higher temperature. In this study, when the drying temperature was 75°C with different electric field parameters, the hardness of apple tissue was decreased with PEF treatment, moreover, the hardness of apple tissue increased with the increase of electric field intensity and pulse number.…”

Section: Resultsmentioning

confidence: 99%

Pulsed electric field enhanced freeze-drying of apple tissue

Wu¹,

Zhang²

2019

Czech J. Food Sci.

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The influence of pulsed electric field (PEF) on freeze-drying of apple tissue was investigated. The freeze-drying was performed with different parameters of PEF treatment, and PEF treatment on the drying characters, microstructure, rehydration ratio, effective diffusion coefficient and hardness of apple tissue were discussed separately. The results indicated that PEF utilization as a pretreatment of apples enhances the drying process. The drying time was shortened by 17.73% at most, specific energy consumption decreased by 24.74% at most, and the rehydration ratio was improved by 65.22% at most for PEF treatment samples respectively, compared with the untreated samples. The effective diffusion coefficients varied from 2.60 × 10−8 m2/s to 4.20 × 10−8 m2/s for PEF pretreated samples, and was 2.40 × 10−8 m2/s for untreated samples drying at 75°C, the hardness of the untreated apple tissue was about 144.4 N which was decreased to 39.5–115.0 N after PEF treatment.

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Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot

Cited by 89 publications

References 31 publications

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples

Pulsed electric field enhanced freeze-drying of apple tissue

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