期刊
JOURNAL OF FOOD SCIENCE
卷 87, 期 11, 页码 4839-4853出版社
WILEY
DOI: 10.1111/1750-3841.16350
关键词
air-drying; Cucurbita pepo L; mass transfer; osmotic dehydration; pulsed electric fields; quality
Pulsed electric field and osmotic dehydration pretreatment can accelerate drying process and reduce energy demands. The effects of pretreatment conditions and solution composition on mass transfer kinetics and quality properties during pumpkin drying were studied. The results showed that PEF and OD pretreatments significantly improved mass transfer during air-drying and reduced processing time and energy requirements.
Pulsed electric field (PEF) and osmotic dehydration (OD) pretreatment can accelerate the time-consuming drying process and minimize its high energy demands. The effect of PEF and OD pre-processing conditions and osmotic solution composition on mass transfer kinetics (water loss, solid gain, water activity) and quality properties (color, texture, total sensory quality) during OD and subsequent air-drying (AD) of pumpkin was studied. Application of PEF (2.0 kV/cm-1500 pulses) significantly enhanced mass transfer during subsequent air-drying (increased effective diffusivity coefficient D-es and drying rate k(drying), respectively). PEF and OD treatments led to a significant reduction of the processing time by 12 and 10%, respectively (p < 0.05). The maximum reduction of processing time by 27% (p < 0.05) (compared to untreated sample) resulted in combined use of PEF and OD as pretreatments prior to AD. When PEF pretreatment was combined with OD prior to AD, the corresponding energy was by 50% less than the respective energy required for nonprocessed samples. Practical Application Pulsed electric fields (PEF) and osmotic dehydration (OD) can be applied for the production of air-dried pumpkin cuts of superior quality (in terms of quality and sensory characteristics) and reduced energy requirements (as a result of total processing time decrease).
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