Journal
FOOD RESEARCH INTERNATIONAL
Volume 137, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109658
Keywords
Pulsed electric fields; Carrot; Vacuum drying; Rehydration; Color
Categories
Funding
- China Scholarship Council
- Universit6 de Technologie de Compiegne, France
Ask authors/readers for more resources
The effect of pulsed electric fields (PEF) on the kinetics of vacuum drying (VD) and rehydration of carrot tissue was studied. The intensity of PEF treatment was E = 0.6 kV/cm and the total PEF treatment duration was tpEF = 0.1 s. The VD was performed at sub-atmospheric pressure p = 3.03 x 10(4) Pa for different temperatures T-d = 25 degrees C and 90 degrees C. During VD, the kinetics of moisture removal and temperature evolution inside of untreated and PEF pretreated samples were studied. The color and structure of the samples were also investigated. PEF pretreatment enhanced VD kinetics at different studied temperatures. However, its effect on VD was more evident at lower drying temperatures. With the PEF pretreatment, the drying time was reduced by 55% and 33% at 25 degrees C and 90 C respectively. After the drying and rehydration process, the change in color of PEF pretreated samples was less significant compared to untreated ones. After rehydration, the untreated and PEF pretreated samples were nearly restored to their initial form and size.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available