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

Abstract

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.

Research progress of mushroom drying pretreatment technology

“…Furthermore, the antioxidant activity of the PEF-pretreated mushroom slices was significantly lower than that of the HWB-pretreated samples, and the total phenolic content was reduced. Dadan et al (2023) pretreated A. bisporus was subjected to a pulse frequency of 20 kHz, an electric field intensity of 1 kV/cm, a pulse width of 7 μs, and specific energy inputs of 1, 3, and 5 kJ/kg, after which convection drying was conducted. The results showed that under different drying temperatures, the effects of PEF pretreatment with different specific energy inputs on the drying rate did not show specific trends.…”

The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries

“…In the application chamber, 50 g of strawberries was positioned and then gently doused with tap water possessing a conductivity of 220 µS/cm at a temperature of 21 ± 2 • C. The material-to-water ratio remained consistent at 1:19. The distance between the electrodes was 12 cm [32]. The delivered energy (kJ/kg) was 1 (PEF1) and 2.5 kJ/kg (PEF2) (energy was controlled by changing the number of delivered pulses).…”