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Impact of pulsed electric field treatment on drying kinetics, mass transfer, colour parameters and microstructure of plum

  • Abdul Rahaman
  • Azhari Siddeeg
  • Muhammad Faisal Manzoor
  • Xin-An ZengEmail author
  • Shahid Ali
  • Zulqarnain Baloch
  • Jian Li
  • Qing-Hui Wen
Original Article
  • 30 Downloads

Abstract

The aim of the present study was to scrutiny the impact of pulsed electric field (PEF) as a pre-treatment method on the convective drying kinetics, cell disintegration, colours and microstructural changes of fresh plums. In this study, the PEF intensities of 1–3 kV/cm, pulses number 30 and 70 °C drying temperature was applied to detect the drying kinetics. The specific energy consumption generated by PEF treatment was 10–90 kJ/kg. It was explored that the cell disintegration index increased from 0.147 to 0.572 with increased electric field intensity from 1 to 3 kV/cm. Further, we found that high cell disintegration leads to increase in drying rate and shorten drying time. The rates of water diffusion coefficient also increase with increasing PEF intensity from 0.27 to 16.47 × 10−9 m2/s. PEF pre-treatment followed by convective drying results in enhanced lightness and chroma as compared to untreated plum. Furthermore, the microscopic analysis by scanning electron microscopy at 200 × revealed that the PEF treatment at 3 kV/cm had caused shrinkage in the plum tissues which might be responsible for higher diffusion rate of water in the plum. In this work was investigated that drying kinetics and mass transfer after PEF treatment to improve quality of dried plum.

Keywords

Pulsed electric field Plum Diffusion coefficient Cell disintegration index Drying kinetics 

Notes

Acknowledgements

This research was supported by the National Natural Science Foundation of China (2157609) the S&T projects of Guangdong Province (2017B20207001 and 2015A030312001), as well as the 111 project (B17018).

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Abdul Rahaman
    • 1
    • 3
  • Azhari Siddeeg
    • 1
    • 2
    • 3
  • Muhammad Faisal Manzoor
    • 1
    • 3
  • Xin-An Zeng
    • 1
    • 3
    Email author
  • Shahid Ali
    • 1
  • Zulqarnain Baloch
    • 4
  • Jian Li
    • 1
    • 3
  • Qing-Hui Wen
    • 1
    • 3
  1. 1.School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
  2. 2.Department of Food Engineering and Technology, Faculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
  3. 3.Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre)GuangzhouChina
  4. 4.College of Veterinary MedicineSouth China Agriculture UniversityGuangzhouChina

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