Pulsed Electric Fields (PEF) as pre-treatment for freeze-drying of plant tissues
| Autor: | Lubana Al-Sayed, Virginie Boy, Jean-Louis Lanoisellé, Emmanuel Madieta, Emira Mehinagic |
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| Přispěvatelé: | University of Hohenheim, Université de Bretagne Sud (UBS), Institut National de la Recherche Agronomique (INRA), Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés (GRAPPE), Institut National de la Recherche Agronomique (INRA)-Ecole supérieure d'Agricultures d'Angers (ESA) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Pre treatment
Intensification Materials science Energy Dehydration [SDV]Life Sciences [q-bio] Evaporation Sublimation Dewatering Strawberry [SHS]Humanities and Social Sciences Environmental Diffusion Freeze-drying Textural Properties Emerging technologies Electric field Process control Products quality Pulsed electric fields Potato Biomedical engineering Drying |
| Zdroj: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname 21st International Drying Symposium (IDS) 21st International Drying Symposium (IDS), Sep 2018, Valence, Spain. pp.8, ⟨10.4995/ids2018.2018.7484⟩ |
| Popis: | The influence of pulsed electric fields (PEF) treatment on freeze-drying for potato and strawberry tissues was investigated. Samples were pre-treated by PEF ( 400 V cm-1) for different treatment times. Freeze-drying was carried out at -17°C and 18.4 Pa or 30 Pa for potato and strawberry tissues, respectively. The effects of PEF pre-treatment was compared with intact samples. The drying time was reduced by 35% for potato and 30% for strawberry. The sample rehydration capacity and the electrolytes released during the rehydration were higher for pre-treated samples. Strawberries texture was characterized by the hardness, the cohesiveness and the springiness.Keywords: Pulsed Electric fields; Freeze-drying; Potato; Strawberry; Textural Properties. |
| Databáze: | OpenAIRE |
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