Impact of pulsed electric fields on physical properties of freeze-dried apple tissue

Lammerskitten, Alica; Mykhailyk, Viacheslav; Wiktor, Artur; Toepfl, Stefan; Nowacka, Małgorzata; Bialik, Michał; Czyżewski, Jakub; Witrowa‐Rajchert, Dorota; Parniakov, Oleksii

doi:10.1016/j.ifset.2019.102211

Cited by 71 publications

(37 citation statements)

References 21 publications

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“…For instance, it has been reported recently that US treatment of sweet potato before freeze-drying (assisted by infrared) enhances the process kinetics [13]. Similar findings have been reported for freeze-drying of apples that were subjected to PEF treatment and vacuum freezing [14]. Moreover, recently some articles have demonstrated that a combination of PEF and US may be effective for the intensification of mass transfer during unit operations such as frying or drying [15][16][17].…”

Section: Introductionsupporting

confidence: 63%

“…Thus, a uniform drying and reduced shrinkage of the sample can be achieved. Such observations were presented by Lammerskitten et al [14], Parniakov et al [24] for freeze-dried apple and Lammerskitten et al [36] for freezedried strawberry. Table 3.…”

Section: X-ray Computed Tomography (Xrct)mentioning

confidence: 52%

“…This effect is associated with the electroporation phenomenon. During PEF treatment the cell membranes of vegetable cells were losing their semi-permeability, which led to an enhancement of mass and heat transfer [14,24]. However, the interesting fact is that PEF treatment at 1 kJ/kg (PEF1) was more efficient than at 3 kJ/kg (PEF3) in terms of enhancement of the freeze-drying process (Figure 1a).…”

Section: Discussionmentioning

confidence: 99%

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Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

et al. 2021

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Freeze-drying is one of the most expensive and most energy intensive processes applied in food technology. Therefore, there have been significant efforts to reduce the freeze-drying time and decrease its energy consumption. The aim of this work was to analyze the effect of pulsed electric field (PEF), ultrasound (US), and hybrid treatment (PEF-US) and compare them with the effect of blanching (BL) on the freeze-drying kinetics, energy consumption, greenhouse gasses emission, and physical quality of the product. The freeze-drying process was applied to red bell peppers after pretreatment operations. Results showed that application of BL, PEF, US, or PEF-US reduces freeze-drying time and decreases energy consumption. Among the tested methods, the combination of PEF performed at 1 kJ/kg and US was the most effective in reduction of greenhouse gas emission. BL samples exhibited the highest porosity, but from a statistical point of view, most of the PEF-US treated materials did not differ from it. The smallest color changes were noted for US pre-treated bell peppers (ΔE = 9.4), whereas BL, PEF, and PEF-US material was characterized by ΔE of 15.2–28.5. Performed research indicates the application of pre-treatment may improve the sustainability of freeze-drying process and quality of freeze-dried bell pepper.

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Section: Introductionsupporting

confidence: 63%

Section: X-ray Computed Tomography (Xrct)mentioning

confidence: 52%

Section: Discussionmentioning

confidence: 99%

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Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

et al. 2021

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“…Such an effect can be obtained by acting on the structure with a pulsed electric field (PEF). PEF pretreatment provokes the damage of cell membranes and accelerates mass and heat transfer processes without undesirable changes in food tissues [ 43 ]. Parniakov et al [ 44 ] showed that the reduction of the temperature of an apple slice treated with PEF depends on the degree of structure destruction.…”

Section: The Characteristics Of the Freeze-drying Processmentioning

confidence: 99%

The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials

Nowak

Jakubczyk

2020

Foods

175

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Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main steps of the freeze-drying process, such as the freezing of the product and primary and secondary drying, are described in this paper. The problems and mechanisms of each step of the freeze-drying process are also analyzed. The methods necessary for the selection of the primary and secondary end processes are characterized. The review contains a description of the effects of process conditions and the selected physical properties of freeze-dried materials, such as structural properties (shrinkage and density porosity), color, and texture. The study shows that little attention is given to the mechanical properties and texture of freeze-dried materials obtained from different conditions of the lyophilization process.

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“…In recent years, several works have studied the effects of PEF on the FD process (Table 1). Lammerskitten et al [58] studied the influence of PEF and FD process in apples and found that this method of pretreatment reduced the drying time by about 25% and increased the rehydration capacity of freeze-dried apples. Similarly, Wu and Guo [59] found that PEF decreased the FD time of apples by about 23% in comparison to apples dried without pretreatment.…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

Recent Trends in Pretreatment of Food before Freeze-Drying

Dziki

2020

Processes

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Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.

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Impact of pulsed electric fields on physical properties of freeze-dried apple tissue

Cited by 71 publications

References 21 publications

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials

Recent Trends in Pretreatment of Food before Freeze-Drying

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