Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions

Ostermeier, Robin; Giersemehl, P.; Siemer, Claudia; Toepfl, Stefan; Jäger, Henry

doi:10.1016/j.jfoodeng.2018.05.010

Cited by 90 publications

(53 citation statements)

References 26 publications

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“…Furthermore, the drying curves show a typical trend for drying processes, with a first period of intense slope, corresponding to a fast initial removal of water at constant drying rate, followed by a period of falling rate in which the moisture content decreases more and more slowly as it approaches zero. The drying of many agricultural products follows this trend, as for example sweet potato (Onwude et al, 2019), mushroom (Das & Arora, 2018), carrot (Kroehnke et al, 2018), onion, (Ostermeier et al, 2018), just to cite a few. In the constant drying rate period the drying rates (dH/dt) observed for the drying of thistle flower were 13.5 g water/h at 35 °C, 21.1 g water/h at 45 °C, 38.9 g water/h at 55 °C and 46.5 g water/h at 65 °C, representing an increase of approximately 250% for a temperature step from 35 to 65 °C.…”

Section: Activation Energymentioning

confidence: 99%

Drying kinetics and mass transfer properties in the drying of thistle flower

Guiné

Fontes

Lima

2019

Braz. J. Food Technol.

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Thistle flowers, and particularly their stigmas, are used to coagulate milk in the production of a number of traditional Portuguese cheeses due to their high milk-clotting activity provided by the high content of aspartic proteases. The aim of the present work was to determine the mass transfer properties of thistle flower under different drying conditions: natural drying and convective drying. Convective drying took place in a convection chamber set at different temperatures (35 to 65 °C) and the process was terminated when the sample presented a moisture content of about 5% or less. The traditional drying method was also used, placing the thistle flowers in a dry place sheltered from the sun, and leaving them to dehydrate at the variable room temperature. The present work allowed for the conclusion that convective drying was much faster than natural drying, and that the drying rate increased with temperature. The drying curve revealed an initial constant rate period followed by a falling rate. All the five thin layer models tested to fit the experimental data were shown to adequately describe the drying of the thistle flowers, but the best one was the Page model. The drying constant increased with temperature as did the effective diffusivity and the mass transfer coefficient. The results allowed one to estimate the activation energy for moisture diffusion (57 kJ/mol) and for convective mass transfer (78 kJ/mol). Thus this study showed the possibilities for designing efficient drying processes for the thistle flower used for milk-clotting in the manufacture of traditional cheeses.

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Section: Activation Energymentioning

confidence: 99%

Drying kinetics and mass transfer properties in the drying of thistle flower

Guiné

Fontes

Lima

2019

Braz. J. Food Technol.

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“…Wiktor et al ( 2016 ) observed that drying time of the PEF-treated carrot samples was reduced up to 8.2%, the effective water diffusion coefficient increased up to 16.7%, and samples after drying exhibited higher lightness and redness in comparison to the intact tissue. Effect of a PEF pre-treatment on drying of onions was investigated by Ostermeier et al ( 2018 ). The study revealed that a rising electric field strength up to 1.07 kV/cm caused an increase of the cell disintegration which facilitated the moisture release to the surface of the product.…”

Section: Applications Of Pef In Food Processingmentioning

confidence: 99%

The application of PEF technology in food processing and human nutrition

et al. 2020

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During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production. The aim of this review is to summarize the applications of PEF in food technology and, potentially, in production of functional food. The examples of process parameters and obtained effects for each application have been presented.

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“…При напряженности электрического поля 3 кВ/см и приложенной энергии 5; 10 и 20 кДж/кг скорость сушки стала очень близкой к протоколу № 1 (Е = 2 кВ/см и 5 кДж/кг). Это может быть связано с негативным влиянием электрического поля высокой интенсивности на степень разрушения клеточной структуры, о котором сообщают некоторые авторы [18][19][20]. Кривые скорости сушки показывают, что предварительная обработка ИЭП привела к увеличению скорости сушки (рисунок 3 кривые 1'; 2'; 3').…”

Section: рисунок 2 -изображение сканирующего электронного микроскопа unclassified

Perspectives of pulsed electric field application for larvae biomass drying

Shorstky¹,

Parniakov²,

Smetana³

et al. 2020

P&FPE

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The perspectives of pulsed electric field (PEF) application for larvae biomass drying are considered. Drying process optimization was carried out using two-way analysis of variance in the range of applied specific energy input of from 0 up to 20 kJ/kg and drying temperature of from 50 up to 90°С. It was found out that application of pulsed electric field treatment allowed marked decreasing of larvae biomass drying time from 183 to 124 minutes for the samples treated with electric filed intensity of E = 2 kV/cm and specific energy of 20 kJ/kg. Based on the obtained experimental data the optimal drying and PEF treatment parameters for larvae biomass were determined for the ranges of drying temperature – 82–85℃ and specific energy input – 4.1–6.6 kJ/kg.

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Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions

Cited by 90 publications

References 26 publications

Drying kinetics and mass transfer properties in the drying of thistle flower

Drying kinetics and mass transfer properties in the drying of thistle flower

The application of PEF technology in food processing and human nutrition

Perspectives of pulsed electric field application for larvae biomass drying

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