Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue
The study aimed to determine the influence of a pulsed electric field (PEF) treatment on vacuum drying (VD) of apples and their selected quality parameters. The apples were treated with a PEF at 1 kV.cm-1 (with a variable amount of the specific energy input: 1, 3.5, and 6 kJ.kg-1) before VD at 4 kPa...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2022-02-01
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| Series: | Research in Agricultural Engineering |
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| Online Access: | https://rae.agriculturejournals.cz/artkey/rae-202202-0004_application-of-pulsed-electric-field-prior-to-vacuum-drying-effect-on-drying-time-and-quality-of-apple-tissue.php |
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| author | Aleksandra Matys Dorota Witrowa-Rajchert Oleksii Parniakov Artur Wiktor |
| author_facet | Aleksandra Matys Dorota Witrowa-Rajchert Oleksii Parniakov Artur Wiktor |
| author_sort | Aleksandra Matys |
| collection | DOAJ |
| description | The study aimed to determine the influence of a pulsed electric field (PEF) treatment on vacuum drying (VD) of apples and their selected quality parameters. The apples were treated with a PEF at 1 kV.cm-1 (with a variable amount of the specific energy input: 1, 3.5, and 6 kJ.kg-1) before VD at 4 kPa (with a variable drying temperature: 40 °C, 55 °C, and 70 °C). The drying time, microstructure, retention of total phenolics (TPC) as well as the antioxidant activity of the obtained dried materials were studied. As a result of opening the cell structure of the apple tissues, the PEF significantly (P < 0.05) reduced the drying time - depending on the used process parameters - by 6-22%. Moreover, an increase in the drying temperature also shortened the drying time. The electroporation led to obtaining porous materials after drying, and with the higher amount of specific energy during the PEF pre-treatment that was applied, a higher porosity was observed in the dried apples. After the PEF-assisted VD, a significant (P < 0.05) decrease in the TPC (by 12-40%) and antioxidant activity (by 23-81%) were observed. |
| first_indexed | 2024-04-10T08:05:29Z |
| format | Article |
| id | doaj.art-a69761def46145ba8880f87d4c38f4a6 |
| institution | Directory Open Access Journal |
| issn | 1212-9151 1805-9376 |
| language | English |
| last_indexed | 2024-04-10T08:05:29Z |
| publishDate | 2022-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Research in Agricultural Engineering |
| spelling | doaj.art-a69761def46145ba8880f87d4c38f4a62023-02-23T03:48:01ZengCzech Academy of Agricultural SciencesResearch in Agricultural Engineering1212-91511805-93762022-02-016829310110.17221/93/2021-RAErae-202202-0004Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissueAleksandra Matys0Dorota Witrowa-Rajchert1Oleksii Parniakov2Artur Wiktor3Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, PolandElea Technology GmbH, Quakenbrück, GermanyDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, PolandThe study aimed to determine the influence of a pulsed electric field (PEF) treatment on vacuum drying (VD) of apples and their selected quality parameters. The apples were treated with a PEF at 1 kV.cm-1 (with a variable amount of the specific energy input: 1, 3.5, and 6 kJ.kg-1) before VD at 4 kPa (with a variable drying temperature: 40 °C, 55 °C, and 70 °C). The drying time, microstructure, retention of total phenolics (TPC) as well as the antioxidant activity of the obtained dried materials were studied. As a result of opening the cell structure of the apple tissues, the PEF significantly (P < 0.05) reduced the drying time - depending on the used process parameters - by 6-22%. Moreover, an increase in the drying temperature also shortened the drying time. The electroporation led to obtaining porous materials after drying, and with the higher amount of specific energy during the PEF pre-treatment that was applied, a higher porosity was observed in the dried apples. After the PEF-assisted VD, a significant (P < 0.05) decrease in the TPC (by 12-40%) and antioxidant activity (by 23-81%) were observed.https://rae.agriculturejournals.cz/artkey/rae-202202-0004_application-of-pulsed-electric-field-prior-to-vacuum-drying-effect-on-drying-time-and-quality-of-apple-tissue.phpantioxidant activitycdidehydrationmicrostructurepefpolyphenols |
| spellingShingle | Aleksandra Matys Dorota Witrowa-Rajchert Oleksii Parniakov Artur Wiktor Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue Research in Agricultural Engineering antioxidant activity cdi dehydration microstructure pef polyphenols |
| title | Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue |
| title_full | Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue |
| title_fullStr | Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue |
| title_full_unstemmed | Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue |
| title_short | Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue |
| title_sort | application of pulsed electric field prior to vacuum drying effect on drying time and quality of apple tissue |
| topic | antioxidant activity cdi dehydration microstructure pef polyphenols |
| url | https://rae.agriculturejournals.cz/artkey/rae-202202-0004_application-of-pulsed-electric-field-prior-to-vacuum-drying-effect-on-drying-time-and-quality-of-apple-tissue.php |
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