Effect of pulsed electric field pretreatment on mass transfer during hot air drying: Drying and rehydration properties of sweet potato

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Innovative Food Science & Emerging Technologies Pub Date : 2023-10-01 DOI:10.1016/j.ifset.2023.103449

Si-Yoen Kim, Ui-Chan Jeong, Hye-In Ju, Seho Jeong, Dong-Un Lee

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Abstract

In this study, to investigate the effects of various pulsed electric field (PEF) strengths (0.5–2.5 kV/cm) on drying sweet potato, drying kinetics, mass transfer rate, rehydration kinetics, and microstructure of sweet potato during hot air drying were observed. After pretreatment of PEF, electric conductivity, and Z- index were increased as the strengths of PEF increased. The drying time was approximately 420 min for PEF at 1.5 kV/cm - 2.5 kV/cm and was almost 500 min for control group and the maximum values for moisture diffusivity and mass transfer was observed in 2.5 kV/cm. The shrinkage ratio and microstructure of sweet potatoes did not differ among groups; however, parenchyma cell membranes were empty and disrupted by PEF. The rehydration time decreased as the PEF strength increased, similar to the trend in drying times. PEF pretreatment resolves long-term hot air drying side effects such as quality deterioration and time requirements.

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脉冲电场预处理对热风干燥传质的影响:甘薯的干燥和再水化特性

为了研究不同脉冲电场强度(0.5 ~ 2.5 kV/cm)对红薯干燥过程的影响，观察了热风干燥过程中红薯的干燥动力学、传质速率、再水化动力学和微观结构。PEF预处理后，随着PEF强度的增加，其电导率和Z-指数也随之增加。PEF在1.5 kV/cm ~ 2.5 kV/cm下的干燥时间约为420 min，对照组的干燥时间约为500 min，水分扩散率和传质率在2.5 kV/cm下达到最大值。红薯的收缩率和微观结构各组间无显著差异;然而，薄壁细胞膜空，并被PEF破坏。再水化时间随PEF强度的增加而减少，与干燥时间的变化趋势相似。PEF预处理解决了长期热风干燥的副作用，如质量恶化和时间要求。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.