The effects of pulsed electric fields on the quality parameters of freeze-dried apples

Lammerskitten, Alica; Wiktor, Artur; Siemer, Claudia; Toepfl, Stefan; Mykhailyk, Viacheslav; Gondek, Ewa; Rybak, Katarzyna; Witrowa‐Rajchert, Dorota; Parniakov, Oleksii

doi:10.1016/j.jfoodeng.2019.02.006

Cited by 63 publications

(43 citation statements)

References 35 publications

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“…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). This effect can be related to the so-called 'overtreatment' of plant material by PEF [25,26]. However, the sample treated by only ultrasound (US) has shown the smallest enhancement of the drying rate (Figure 1a) and the drying time was equal to 560 ± 64 min.…”

Section: Discussionmentioning

confidence: 99%

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: Discussionmentioning

confidence: 99%

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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“…Of great importance is the solubility of volatile components in water and other substances of the dried material. In previous studies, it was reported that a PEF pretreatment can change the microstructure and increase the retention of the valuable compounds in the dried product (Lammerskitten et al, 2019;Tylewicz et al, 2019;Yu et al, 2017). respectively.…”

Section: Chemical Properties Of Dried Mangomentioning

confidence: 99%

“…Moreover, Lammerskitten et al. (2019) observed an increase in total phenolic content by up to 47% for PEF‐treated apple tissue compared to untreated ones, however, the antioxidant activity after PEF treatment caused decrease by up to 60% in comparison to untreated samples. As mentioned before, in the literature there are some articles which are related to studies about drying kinetics influenced by PEF.…”

Section: Introductionmentioning

confidence: 97%

The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties

Lammerskitten

Шорсткий

Parniakov

et al. 2020

J. Food Process. Preserv.

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Mango fruit (Mangifera indica L.) belongs to the Anacardiaceae family (Barreto et al., 2008). Mango has a special economic position, due to its high nutritional value and rising consumer demand in the recent years. It is a great source of carbohydrates, vitamin A, B 1 , B 3 , B 5 , B 6, and C as well as β-carotene (Braga et al., 2019). However, of particular importance is the high content of polyphenols, including mangiferin, catechins, anthocyanins and many other, protecting the cells from free radical damage (Izli et al., 2017). Globally, the mango production is around 50.65 million tons in 2017 and it has increased by around 25% in the last five years (Statista, 2019). Due to the seasonal availability and short shelf life of mango, drying is a common method, that is used to prevent deteriorating processes and to provide mango all year round (Izli et al., 2017; Mitra, 2016).

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“…To maintain the high quality of the dried fruits and vegetables freeze-drying (lyophilization) process can be applied. This process is known as the best method for preserving the nutritional value, color, bioactive compounds as well as structure of raw material due to low temperature, reduced pressure, and lack of air during the process [ 4 , 8 , 14 ]. However, freeze-drying is a very long and expensive process.…”

Section: Introductionmentioning

confidence: 99%

The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Rybak

Wiktor

Witrowa‐Rajchert

et al. 2021

Foods

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It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

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The effects of pulsed electric fields on the quality parameters of freeze-dried apples

Cited by 63 publications

References 35 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 effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties

The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

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