Abstract
Some shellfish, such as Chilean abalone, require high-energy intake to achieve desired attributes for transport and consumption. Drying is the most feasible method for transporting this product. Drying efficiency, energy consumption, and dried product quality are essential in food drying. The objective of this study was to compare the use of pulsed electric field (PEF: 2.0 kV/cm − 15 μs wide pulses, 50 pulses, 1 Hz) as pretreatment in three drying methods, vacuum microwave drying (VMD); freeze drying (FD); and hot air drying (HAD), in Chilean abalone mollusk. Drying kinetics, quality, and energy consumption parameters were evaluated, and energy gas emissions were calculated. The VMD with PEF application showed better values than the other drying systems, obtaining drying times nearly 67% lower than FD with PEF pretreatment—and nearly 83% lower than FD without PEF. For quality parameters, FD + PEF shows a significantly lower value of 250 N for hardness, and a lower change of color value (ΔE = 12). In the case of HAD, the PEF application did not significantly influence its processing. Regarding energy parameters, VMD use significantly reduced energy consumption and all greenhouse gas emissions reported in this work, whether PEF was used or not. Consequently, VMD and PEF have emerged as promising technologies for improving drying processes, maintaining quality, and low gas emissions.
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Data Availability
Data supporting the findings of this study are available upon request from the corresponding author.
Abbreviations
- PEF:
-
Pulsed electric field
- VMD:
-
Vacuum microwave drying
- HAD:
-
Hot air drying
- FD:
-
Freeze drying
- GHG:
-
Greenhouse gas
- PET:
-
Polyethylene terephthalate
- MR:
-
Moisture ratio
- DR:
-
Drying rate
- BI:
-
Browning index
- RH:
-
Rehydration percentage
- TPA:
-
Texture profile analysis
- SEC:
-
Specific energy consumption
- MER:
-
Moisture extraction rate
- SMER:
-
Specific moisture extraction rate
- EE:
-
Energy efficiency
- TE:
-
Thermal efficiency
- IPCC:
-
Intergovernmental Panel on Climate Change
- GWP:
-
Global warming potential
- IEA:
-
International Energy Agency
- USV:
-
Ultrasound-assisted vacuum drying
- VD:
-
Vacuum drying
- Deff :
-
Moisture diffusivity
- ΔE:
-
Color difference
- LPG:
-
Liquefied petroleum gas
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This work was financed by the ANID-FONDECYT Project No. 1201075. The authors are grateful for the financial support provided by ANID-Chile through the National Doctoral Degree Scholarship 2019 (Folio 21201705) of the Formation of Advanced Human Capital Program.
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Luis Gonzalez-Cavieres, Erick Jara-Quijada, and Anais Palma-Acevedo conducted the experiments, analyzed data, and wrote part of the manuscript draft. Gipsy Tabilo-Munizaga and Mario Perez-Won participated in analyzing the results and revising the manuscript. Roberto Lemus-Mondaca designed the study, analyzed data, and revised the manuscript. All authors contributed to the article and approved the submitted version.
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Pérez-Won, M., González-Cavieres, L., Palma-Acevedo, A. et al. Pulsed Electric Fields as Pretreatment for Different Drying Methods in Chilean Abalone (Concholepas concholepas) Mollusk: Effects on Product Physical Properties and Drying Methods Sustainability. Food Bioprocess Technol 16, 2772–2788 (2023). https://doi.org/10.1007/s11947-023-03102-4
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DOI: https://doi.org/10.1007/s11947-023-03102-4