A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content

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...

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Bibliographic Details
Main Authors: Si-Yeon Kim, Byung-Min Lee, Seok-Young Hong, Hyun-Ho Yeo, Se-Ho Jeong, Dong-Un Lee
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
carotenoid
drying
rehydration
kinetics
pulsed electric field (PEF)
Online Access:https://www.mdpi.com/2304-8158/12/3/589

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