Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue

Matys, Aleksandra; Witrowa‐Rajchert, Dorota; Parniakov, Oleksii; Wiktor, Artur

doi:10.17221/93/2021-rae

Cited by 6 publications

(2 citation statements)

References 42 publications

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“…), which are used to interpret the anti-oxidant activity of the obtained dried mushrooms. The lower the values of these indicators, the higher the ability to scavenge free radicals [45]. As in the case of TPC, there was no straightforward tendency between the values of the EC 50 DPPH coefficient and the temperature of the drying air.…”

Section: Total Phenolic Content and Anti-oxidant Activitymentioning

confidence: 87%

Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms

et al. 2023

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The study examined the effects of pulsed electric field treatment on the kinetics and properties of convective-dried mushrooms using different drying agents. Increasing the drying air temperature reduced drying time, while the use of dehumidified air resulted in faster water removal. PEF treatment, depending on the parameters, shortened the drying time maximum by 12% or extended the drying time. The physical (dry matter content, rehydration properties, hygroscopic properties, and color) and chemical (polyphenols content and anti-oxidant activity) properties were analyzed. The dry matter contents of the mushrooms were influenced by the drying temperature, while PEF pre-treatment did not influence the rehydration and hygroscopic properties in both cases of drying using air humidity. However, the color parameters were affected by the drying method and energy input, with higher energy input leading to decreased lightness, increased redness, and color saturation. The chemical analyses revealed that the anti-oxidant compounds in the dried mushrooms were influenced by various factors, with PEF treatment and drying non-dehumidified air polyphenol content increasing, whereas dehumidified air caused more phenolic degradation if it was combined with PEF treatment. Anti-oxidant activity varied depending on the drying agent, with non-dehumidified air generally exhibiting better properties. The highest total polyphenol content and best anti-oxidant properties were obtained for the PEF pre-treated with 3 kJ/kg of energy and dried with non-dehumidified air at a temperature of 70 °C.

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Section: Total Phenolic Content and Anti-oxidant Activitymentioning

confidence: 87%

Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms

et al. 2023

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“…Several scientific works have been carried out regarding PEF treatment to improve drying processes and the quality of food products. PEF pretreatment led to cause electroporation in the cell membrane and an increase in the drying rate and a decrease in the drying time at a different temperatures (Amiali et al, 2022; Fauster et al, 2020; Matys, Dadan, et al, 2022; Matys, Witrowa‐Rajchert, et al, 2022; Wu & Zhang, 2019).…”

Section: Effects Of Pef On Membrane Disintegration and Drying Of Food...mentioning

confidence: 99%

Impact of pulsed electric fields on membrane disintegration, drying, and osmotic dehydration of foods

Rahaman,

Mishra,

Kumari

et al. 2024

J Food Process Engineering

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Drying is one of the oldest and most conventional methods used to preserve foods. Unique traditional methods have been applied for the drying of plant‐based food products. However, the disadvantage of this approach is the low drying rate, high energy, and processing costs accompanied by the loss of nutritional quality in food products. As a substitute, pulsed electric field (PEF) is a modern and promising technique that has various advantages over thermal treatments. Nowadays, it has become an area of innovation to meet increasing industrial demands. Application of PEF during drying and osmotic dehydration has beneficial impacts on the extension of shelf‐life, increases in storage stability, and improvement of nutritional quality. Upscaling the use of PEF from laboratory to industrial scale while maintaining productivity is an area for further research and development. The aim of this commentary review is to give an overview of a newly proposed PEF process, which improves drying rate, mass‐energy transfer, retention of bioactive compounds, and osmotic dehydration in food. PEF processing led to achieving the innovative development of a wide range of foods and was extended to solve environmental issues. Drying food products is the most promising area in the food industry which needs improvement in terms of achieving energy efficiency and cost‐effectiveness to dry food products with the maintenance of nutritional properties to adequate levels. In this regard, PEF could be a suitable and novel drying method to overcome the limitations of conventional drying methods which might open new horizons for valuable research in manufacturing dried fruits and vegetables on an industrial scale.

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Emerging technologies for fruits and vegetables dehydration

Noor Mohammed,

Chauhan,

Semwal

2024

Food and Humanity

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Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue

Cited by 6 publications

References 42 publications

Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms

Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms

Impact of pulsed electric fields on membrane disintegration, drying, and osmotic dehydration of foods

Emerging technologies for fruits and vegetables dehydration

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