Journal
JOURNAL OF FOOD ENGINEERING
Volume 365, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2023.111815
Keywords
Freeze-drying; High voltage electrical discharge; Effective diffusivity; Blueberries
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This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
Vacuum freeze-drying provides high-quality food products. However, it requires long operating times and high energy consumption. High voltage electrical discharge (HVED) is an emerging technology that could enhance freeze-drying rates and final product quality. This study aimed to evaluate the effect of HVED at high frequency (200 kHz) on freeze-drying kinetics of blueberries (effective moisture diffusivity, drying times) and the physicochemical properties of the resulting freeze-dried fruits. Blueberries were pretreated at different electric field strengths (10, 20, and 30 kV/cm) and operational times (10, 20, and 30 s) and freeze-dried until constant weight. The HVED treatment at 30 kV/cm and 30 s exhibited the best moisture diffusivity values and reduced drying time by at least 30% compared with untreated samples. Samples treated with HVED and freeze-dried preserved their shape and prevented shrinkage. Applying HVED as a pretreatment electrotechnology can help improve the efficiency of freeze-drying and the quality of dried food products.
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