Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying

Pulsed Power Applications for Protein Conformational Change and the Permeabilization of Agricultural Products

“…PEF pre-treatment was conducted in 2.8 kV/cm of the electric field strength and 27.1 kJ/kg of the specific input energy. The drying rate for PEF samples was increased compared to CONT and HW samples as shown in Figure 32 and Table 1 [ 85 ]. The increase in the drying rate is due to the inhibition of shrinkage during drying as shown in Figure 33 and Table 2 [ 85 ].…”

“…The drying rate for PEF samples was increased compared to CONT and HW samples as shown in Figure 32 and Table 1 [ 85 ]. The increase in the drying rate is due to the inhibition of shrinkage during drying as shown in Figure 33 and Table 2 [ 85 ]. Further, the degradation of L-AsA and the surface color of the PEF samples were significantly inhibited compared to HW samples.…”

“…Further, the degradation of L-AsA and the surface color of the PEF samples were significantly inhibited compared to HW samples. The PEF treatment could resolve the elution of water-soluble components caused by HW treatment [ 85 ]. Concerning PEF applications in the processing of spinach, Zhang et al reported the extraction solution from spinach [ 77 ].…”

“… Changes in the moisture content (moisture ratio; MR) of each sample during hot-air drying ( n = 3). CONT: control; PEF: pulsed electric field; and HW: hot-water pre-treatments [ 85 ]. © Elsevier Ltd. 2021.…”

“…The left side of the samples are the PEF samples and the right side of the samples are the CONT samples. ( a – c ) are the mean dried samples after drying for 0, 90, and 210 min, respectively [ 85 ]. © Elsevier Ltd. 2021.…”