Si-Yoen Kim, Ui-Chan Jeong, Hye-In Ju, Seho Jeong, Dong-Un Lee
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Effect of pulsed electric field pretreatment on mass transfer during hot air drying: Drying and rehydration properties of sweet potato
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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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.
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