Skip to main content
SpringerLink
Log in

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

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Adedeji AA, Gachovska TK, Ngadi MO, Raghavan GSV (2008) Effect of pretreatments on drying characteristics of okra. Dry Technol 26:1251–1256

    Article  Google Scholar 

  • Amami E, Vorobiev E, Kechaou N (2005) Effect of pulsed electric field on the osmotic dehydration and mass transfer kinetics of apple tissue. Dry Technol 23:581–595

    Article  CAS  Google Scholar 

  • Amami E, Khezami L, Vorobiev E, Kechaou N (2008) Effect of pulsed electric field and osmotic dehydration pretreatment on the convective drying of carrot tissue. Dry Technol 26:231–238

    Article  CAS  Google Scholar 

  • Arevalo P, Ngadi MO, Bazhal MI, Raghavan GSV (2004) Impact of pulsed electric fields on the dehydration and physical properties of apple and potato slices. Dry Technol 22:1233–1246

    Article  Google Scholar 

  • Azoubel PM, da Rocha Amorim M, Oliveira SSB, Maciel MIS, Rodrigues JD (2015) Improvement of water transport and carotenoid retention during drying of papaya by applying ultrasonic osmotic pretreatment. Food Eng Rev 7:185–192

    Article  CAS  Google Scholar 

  • Bezyma LA, Kutovoy VA (2005) Vacuum drying and hybrid technologies. Stewart Post- harvest Rev 4:6–13

    Google Scholar 

  • Deng L-Z et al (2018) Red pepper (Capsicum annuum L.) drying: effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Dry Technol 36:893–907

    Article  CAS  Google Scholar 

  • Dermesonlouoglou E, Chalkia A, Dimopoulos G, Taoukis P (2018) Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry. Innov Food Sci Emerg Technol 49:106–115

    Article  CAS  Google Scholar 

  • EL-Mesery HS, Mwithiga G (2012) The drying of onion slices in two types of hot-air convective dryers. Afr J Agric Res 7:4284–4296

    Google Scholar 

  • Figiel A, Michalska A (2016) Overall quality of fruits and vegetables products affected by the drying processes with the assistance of vacuum-microwaves. Int J Mol Sci 18:71

    Article  CAS  PubMed Central  Google Scholar 

  • George S, Cenkowski S, Muir W (2004) A review of drying technologies for the preservation of nutritional compounds in waxy skinned fruit. In: North Central ASAE/CSAE Conference, Winnipeg, Manitoba, Canada, 2004

  • George JM, Sowbhagya HB, Rastogi NK (2018) Effect of high pressure pretreatment on drying kinetics and oleoresin extraction from ginger. Dry Technol 36:1107–1116

    Article  CAS  Google Scholar 

  • Hong J, Chen R, Zeng X-A, Han Z (2016) Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch. Food Chem 192:15–24

    Article  CAS  PubMed  Google Scholar 

  • Horwitz W (1980) Official methods of analysis Washington. AOAC, DC

    Google Scholar 

  • Janositz A, Noack AK, Knorr D (2011) Pulsed electric fields and their impact on the diffusion characteristics of potato slices. LWT Food Sci Technol 44:1939–1945

    Article  CAS  Google Scholar 

  • Karunasena H, Hesami P, Senadeera W, Gu Y, Brown RJ, Oloyede A (2014) Scanning electron microscopic study of microstructure of gala apples during hot air drying. Dry Technol 32:455–468

    Article  CAS  Google Scholar 

  • Knorr D, Angersbach A (1998) Impact of high-intensity electric field pulses on plant membrane permeabilization. Trends Food Sci Technol 9:185–191

    Article  CAS  Google Scholar 

  • Lebovka N, Bazhal M, Vorobiev E (2002) Estimation of characteristic damage time of food materials in pulsed-electric fields. J Food Eng 54:337–346

    Article  Google Scholar 

  • Lebovka NI, Shynkaryk MV, El-Belghiti K, Benjelloun H, Vorobiev E (2007a) Plasmolysis of sugarbeet: pulsed electric fields and thermal treatment. J Food Eng 80:639–644

    Article  Google Scholar 

  • Lebovka NI, Shynkaryk NV, Vorobiev E (2007b) Pulsed electric field enhanced drying of potato tissue. J Food Eng 78:606–613

    Article  Google Scholar 

  • Liu Z, Song Y, Guo Y, Wang H, Liu J (2016) Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus. Dry Technol 34:692–702

    Article  CAS  Google Scholar 

  • Montoya-Ballesteros LC, González-León A, García-Alvarado MA, Rodríguez-Jimenes GC (2014) Bioactive compounds during drying of chili peppers. Dry Technol 32:1486–1499

    Article  CAS  Google Scholar 

  • Mtaoua H, Sánchez-Vega R, Ferchichi A, Martín-Belloso O (2017) Impact of high-intensity pulsed electric fields or thermal treatment on the quality attributes of date juice through storage. J Food Process Preserv 41:e13052

    Article  CAS  Google Scholar 

  • Niu D, Wang L-H, Zeng X-A, Wen Q-H, Brennan CS, Tang Z-S, Wang M-S (2019) Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields. Innov Food Sci Emerg Technol 52:25–33

    Article  CAS  Google Scholar 

  • Orikasa T et al (2014) Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices. J Food Eng 125:51–58

    Article  Google Scholar 

  • Ostermeier R, Giersemehl P, Siemer C, Töpfl S, Jäger H (2018) Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions. J Food Eng 237:110–117

    Article  CAS  Google Scholar 

  • Patras A, Choudhary P, Rawson A (2017) Recovery of primary and secondary plant metabolites by pulsed electric field treatment. In: Miklavcic D (ed) Handbook of electroporation. Springer, Cham, pp 1–21

    Google Scholar 

  • Puértolas E, Cregenzán O, Luengo E, Álvarez I, Raso J (2013) Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato. Food Chem 136:1330–1336

    Article  CAS  PubMed  Google Scholar 

  • Topuz A, Dincer C, Ozdemir KS, Feng H, Kushad M (2011) Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno). Food Chem 129:860–865

    Article  CAS  PubMed  Google Scholar 

  • Tylewicz U et al (2017) Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries. J Food Eng 213:2–9

    Article  CAS  Google Scholar 

  • Wang L-H, Wang M-S, Zeng X-A, Zhang Z-H, Gong D-M, Huang Y-B (2016) Membrane destruction and DNA binding of Staphylococcus aureus cells induced by carvacrol and its combined effect with a pulsed electric field. J Agric Food Chem 64:6355–6363

    Article  CAS  PubMed  Google Scholar 

  • Wang J et al (2017) Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.). Food Chem 220:145–152

    Article  CAS  PubMed  Google Scholar 

  • Wei J-N, Zeng X-A, Tang T, Jiang Z, Liu Y-Y (2018) Unfolding and nanotube formation of ovalbumin induced by pulsed electric field. Innov Food Sci Emerg Technol 45:249–254

    Article  CAS  Google Scholar 

  • Wiktor A, Nowacka M, Dadan M, Rybak K, Lojkowski W, Chudoba T, Witrowa-Rajchert D (2016) The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot. Dry Technol 34:1286–1296

    Article  Google Scholar 

  • Zhang Z-H, Han Z, Zeng X-A, Wang M-S (2017) The preparation of Fe–glycine complexes by a novel method (pulsed electric fields). Food Chem 219:468–476

    Article  CAS  PubMed  Google Scholar 

Download references

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).

Author information

Authors and Affiliations

  1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China

    Abdul Rahaman, Azhari Siddeeg, Muhammad Faisal Manzoor, Xin-An Zeng, Shahid Ali, Jian Li & Qing-Hui Wen

  2. Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan

    Azhari Siddeeg

  3. Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China

    Abdul Rahaman, Azhari Siddeeg, Muhammad Faisal Manzoor, Xin-An Zeng, Jian Li & Qing-Hui Wen

  4. College of Veterinary Medicine, South China Agriculture University, Guangzhou, China

    Zulqarnain Baloch

Authors
  1. Abdul Rahaman
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Azhari Siddeeg
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Muhammad Faisal Manzoor
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Xin-An Zeng
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Shahid Ali
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Zulqarnain Baloch
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Jian Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Qing-Hui Wen
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Xin-An Zeng.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Rahaman, A., Siddeeg, A., Manzoor, M.F. et al. Impact of pulsed electric field treatment on drying kinetics, mass transfer, colour parameters and microstructure of plum. J Food Sci Technol 56, 2670–2678 (2019). https://doi.org/10.1007/s13197-019-03755-0

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-03755-0

Keywords

Search

Navigation