Effect of pulsed electric field pretreatment on mass transfer during hot air drying: Drying and rehydration properties of sweet potato

被引：13
|
作者：
Kim, Si-Yoen [1 ]
Jeong, Ui-Chan [1 ]
Ju, Hye-In [1 ]
Jeong, Seho [1 ]
Lee, Dong -Un [1 ]
机构：
[1] Chung Ang Univ, Dept Food Sci & Technol, Anseong 17546, South Korea
来源：
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2023年 / 89卷
关键词：
Drying; Electroporation; Mass transfer; Pulsed electric field; Rehydration; MICROSCOPIC IMAGES; KINETICS; QUALITY;
D O I：
10.1016/j.ifset.2023.103449
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页数：8
相关论文
共 50 条
  • [1] Analysis of Heat and Mass Transfer in Hot Air Drying of Sweet Potato Slices
    Liu H.
    Tian Y.
    Liu J.
    Jiao J.
    Wu X.
    Journal of Chinese Institute of Food Science and Technology, 2024, 24 (01) : 200 - 208
  • [2] Cut orientation effect on mass transfer: Drying and rehydration of yellow sweet potato cylinders
    Ramirez, Karla
    Silva, Laurita
    Gavidia, Francisco
    Rojas, Meliza Lindsay
    Miano, Alberto Claudio
    DRYING TECHNOLOGY, 2022, 40 (16) : 3446 - 3454
  • [3] Effect of High Pulsed Electric Field Pretreatment on Hot Air Drying Rate of Sea Cucumber
    Bai, Yaxiang
    Hu, Yucai
    Yang, Yaxin
    SOLAR ENERGY MATERIALS AND ENERGY ENGINEERING, 2014, 827 : 400 - 403
  • [4] A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content
    Kim, Si-Yeon
    Lee, Byung-Min
    Hong, Seok-Young
    Yeo, Hyun-Ho
    Jeong, Se-Ho
    Lee, Dong-Un
    FOODS, 2023, 12 (03)
  • [5] Modelling of coupled heat and mass transfer for combined infrared and hot-air drying of sweet potato
    Onwude, Daniel I.
    Hashim, Norhashila
    Abdan, Khalina
    Janius, Rimfiel
    Chen, Guangnan
    Kumar, Chandan
    JOURNAL OF FOOD ENGINEERING, 2018, 228 : 12 - 24
  • [6] Effect of ultrasound pretreatment and drying air temperature on the drying characteristics, physicochemical properties, and rehydration capacity of raisins
    Candemir, Ahmet
    Koc, Guelsah Caliskan
    Dirim, Safiye Nur
    Pandiselvam, Ravi
    BIOMASS CONVERSION AND BIOREFINERY, 2024, 14 (16) : 19623 - 19635
  • [7] Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying
    Maskan, M
    JOURNAL OF FOOD ENGINEERING, 2001, 48 (02) : 177 - 182
  • [8] Assessment of the effect of air humidity and temperature on convective drying of apple with pulsed electric field pretreatment
    Matys, Aleksandra
    Witrowa-Rajchert, Dorota
    Parniakov, Oleksii
    Wiktor, Artur
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 188
  • [9] Pulsed electric field treatment of carrots before drying and rehydration
    Gachovska, Tanya K.
    Simpson, Marian V.
    Ngadi, Michael O.
    Raghavan, G. S. V.
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2009, 89 (14) : 2372 - 2376
  • [10] Potato Shrinkage During Hot Air Drying
    Frias, A.
    Clemente, G.
    Mulet, A.
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2010, 16 (04) : 337 - 341
12345