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DOI:10.3390/molecules28072970 - Corpus ID: 257786243
@article{Ciurzyska2023TheIO, title={The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue}, author={Agnieszka Ciurzyńska and Magdalena Trusińska and Katarzyna Rybak and Artur Wiktor and Małgorzata Nowacka}, journal={Molecules}, year={2023}, volume={28}, url={https://api.semanticscholar.org/CorpusID:257786243}}- Agnieszka Ciurzyńska, Magdalena Trusińska, M. Nowacka
- Published in Molecules 27 March 2023
- Environmental Science, Agricultural and Food Sciences, Chemistry
Drying is one of the oldest methods of obtaining a product with a long shelf-life. Recently, this process has been modified and accelerated by the application of pulsed electric field (PEF); however, PEF pretreatment has an effect on different properties—physical as well as chemical. Thus, the aim of this study was to investigate the effect of pulsed electric field pretreatment and air temperature on the course of hot air drying and selected chemical properties of the apple tissue of Gloster…
5 Citations
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The aim of this work was to study the influence of pulsed electric field (PEF) on the drying kinetics of apple tissue. Therefore, mathematical models that are commonly used in the literature were…
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This study investigates the applicability of PEF pre-treatment considering the industrial-scale drying conditions of onions and related quality parameters of the final product to find the PEF-treated sample showed the highest benefits in terms of process efficiency and quality.
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It was found that high cell disintegration leads to increase in drying rate and shorten drying time, and PEF pre-treatment followed by convective drying results in enhanced lightness and chroma as compared to untreated plum.
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Effect of pulsed electric field strength, pulse duration and temperature used during PEF assisted blanching pretreatment on energy input, cell disintegration index and drying time of apple slices was studied and polynomial quadratic models employed to visualize the effect of variables on different responses were found to fit well.
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The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the…
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