Abstract
Among all non-thermal technologies used as a pre-treatment to enhance drying process pulsed electric field (PEF) seems to exhibit the biggest potential. Moreover, commercial success of PEF application in potato processing shows that it is possible to use it as a support for traditional unit operations on an industrial scale. Literature of the subject provides evidence that due to the electroporation phenomenon, PEF treatment ruptures the cellular structure and thus intensifies water removal in the processes of drying or rehydration. The modification of microstructure impacts on the progress of freezing and thus modifies also the freeze-drying progress. Shorter drying or freeze-drying time implies also quality alterations in PEF pre-treated material. However, the changes of physical and chemical properties of PEF pre-treated dried foods depend on many factors related to both product and process. Thus, the positive effect of PEF on both quality and kinetics may require adjustment of the drying parameters. This chapter presents and discusses the effect of PEF applied prior to dehydration on process kinetics and food product quality.
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Abbreviations
- CDI:
-
Cell disintegration index
- L*:
-
Lightness in CIE L*a*b* colour measurement system
- a*:
-
Share of red-green colour in CIE L*a*b* colour measurement system
- b*:
-
Share of blue-yellow colour in CIE L*a*b* colour measurement system
- MR:
-
Moisture ratio
- OD:
-
Osmotic dehydration
- PEF:
-
Pulsed electric field
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Wiktor, A., Parniakov, O., Witrowa-Rajchert, D. (2022). Drying Improving by Pulsed Electric Fields. In: Raso, J., Heinz, V., Alvarez, I., Toepfl, S. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-70586-2_13
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