A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content
The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane thus improving mass transfer through the cell membrane. In this study, the drying and rehydration kinetics, microstructure, and carotenoid content of carrot (<i>Daucus...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/3/589 |
| _version_ | 1797624625959534592 |
|---|---|
| author | Si-Yeon Kim Byung-Min Lee Seok-Young Hong Hyun-Ho Yeo Se-Ho Jeong Dong-Un Lee |
| author_facet | Si-Yeon Kim Byung-Min Lee Seok-Young Hong Hyun-Ho Yeo Se-Ho Jeong Dong-Un Lee |
| author_sort | Si-Yeon Kim |
| collection | DOAJ |
| description | The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane thus improving mass transfer through the cell membrane. In this study, the drying and rehydration kinetics, microstructure, and carotenoid content of carrot (<i>Daucus carota</i>) pretreated by PEF during convective drying at 50 °C were investigated. The PEF treatment was conducted with different field strengths (1.0–2.5 kV/cm) using a fixed pulse width of 20 µs and at a pulse frequency of 50 Hz. The PEF 2.5 kV/cm showed the shortest drying time, taking 180 min, whereas the control required 330 min for the same moisture ratio, indicating a 45% reduction in drying time. The rehydration ability also increased as the strengths of PEF increased. PEF 2.5 kV/cm resulted in 27.58% increase in moisture content compared to the control after rehydration (1 h). Three mathematical models were applied to the drying and rehydration data; the Page and Peleg models were selected as the most appropriate models to describe the drying and rehydration kinetics, respectively. The cutting force of the sample was decreased as the strength of PEF increased, and a more homogeneous cellular structure was observed in the PEF pretreatment group. The reduction in drying time by PEF was beneficial to the carotenoid content, and PEF 2.5 kV/cm showed the highest preservation content of carotenoid. Overall, these results suggested that the pretreatment of PEF and the drying and rehydration rate influence the quality of products, functional components, and cellular structure. |
| first_indexed | 2024-03-11T09:45:14Z |
| format | Article |
| id | doaj.art-9e2d3e71cf69479fa8f339ec393db8ec |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:45:14Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9e2d3e71cf69479fa8f339ec393db8ec2023-11-16T16:41:29ZengMDPI AGFoods2304-81582023-01-0112358910.3390/foods12030589A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid ContentSi-Yeon Kim0Byung-Min Lee1Seok-Young Hong2Hyun-Ho Yeo3Se-Ho Jeong4Dong-Un Lee5Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaThe pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane thus improving mass transfer through the cell membrane. In this study, the drying and rehydration kinetics, microstructure, and carotenoid content of carrot (<i>Daucus carota</i>) pretreated by PEF during convective drying at 50 °C were investigated. The PEF treatment was conducted with different field strengths (1.0–2.5 kV/cm) using a fixed pulse width of 20 µs and at a pulse frequency of 50 Hz. The PEF 2.5 kV/cm showed the shortest drying time, taking 180 min, whereas the control required 330 min for the same moisture ratio, indicating a 45% reduction in drying time. The rehydration ability also increased as the strengths of PEF increased. PEF 2.5 kV/cm resulted in 27.58% increase in moisture content compared to the control after rehydration (1 h). Three mathematical models were applied to the drying and rehydration data; the Page and Peleg models were selected as the most appropriate models to describe the drying and rehydration kinetics, respectively. The cutting force of the sample was decreased as the strength of PEF increased, and a more homogeneous cellular structure was observed in the PEF pretreatment group. The reduction in drying time by PEF was beneficial to the carotenoid content, and PEF 2.5 kV/cm showed the highest preservation content of carotenoid. Overall, these results suggested that the pretreatment of PEF and the drying and rehydration rate influence the quality of products, functional components, and cellular structure.https://www.mdpi.com/2304-8158/12/3/589carotenoiddryingrehydrationkineticspulsed electric field (PEF) |
| spellingShingle | Si-Yeon Kim Byung-Min Lee Seok-Young Hong Hyun-Ho Yeo Se-Ho Jeong Dong-Un Lee A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content Foods carotenoid drying rehydration kinetics pulsed electric field (PEF) |
| title | A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content |
| title_full | A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content |
| title_fullStr | A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content |
| title_full_unstemmed | A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content |
| title_short | A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content |
| title_sort | pulsed electric field accelerates the mass transfer during the convective drying of carrots drying and rehydration kinetics texture and carotenoid content |
| topic | carotenoid drying rehydration kinetics pulsed electric field (PEF) |
| url | https://www.mdpi.com/2304-8158/12/3/589 |
| work_keys_str_mv | AT siyeonkim apulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent AT byungminlee apulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent AT seokyounghong apulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent AT hyunhoyeo apulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent AT sehojeong apulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent AT dongunlee apulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent AT siyeonkim pulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent AT byungminlee pulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent AT seokyounghong pulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent AT hyunhoyeo pulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent AT sehojeong pulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent AT dongunlee pulsedelectricfieldacceleratesthemasstransferduringtheconvectivedryingofcarrotsdryingandrehydrationkineticstextureandcarotenoidcontent |