Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying

被引：37

作者：

Yamakage, Koya ^{[1
]}

Yamada, Takahiro ^{[1
]}

Takahashi, Katsuyuki ^{[2
,3
]}

Takaki, Koichi ^{[2
,3
]}

Komuro, Misaki ^{[4
]}

Sasaki, Kuniaki ^{[4
]}

Aoki, Hitoshi ^{[5
]}

Kamagata, Junichi ^{[5
]}

Koide, Shoji ^{[6
]}

Orikasa, Takahiro ^{[1
,6
]}

机构：

[1] Iwate Univ, Grad Sch Arts & Sci, 3-18-8 Ueda, Morioka, Iwate 0208550, Japan

[2] Iwate Univ, Fac Sci & Engn, 4-3-5 Ueda, Morioka, Iwate 0208551, Japan

[3] Iwate Univ, Agriinnovat Ctr, 3-18-8 Ueda, Morioka, Iwate 0208550, Japan

[4] Iwate Univ, Div Tech Support, 4-3-5 Ueda, Morioka, Iwate 0208551, Japan

[5] Nichirei Foods Inc 9, Chiba, Chiba 2610002, Japan

[6] Iwate Univ, Fac Agr, 3-18-8 Ueda, Morioka, Iwate 0208550, Japan

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2021年 / 68卷

关键词：

Spinach; Pulsed electric field; Hot air drying; Drying rate; Surface area; Quality change;

D O I：

10.1016/j.ifset.2021.102615

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to compare the impact of a pulsed electric field (PEF) with that of hot water (HW) and control (CONT) on subsequent drying rate, shrinkage, and quality parameters (degradation of L-ascorbic acid (L-AsA) and color) of spinach during hot air drying. PEF pre-treatment was conducted in 2.8 kV/cm of the electric field strength and 27.1 kJ/kg of the specific input energy. We found that the drying rate for PEF sample was increased compared with CONT and HW samples due to the inhibition of shrinkage during drying. Further, degradation of L-AsA and the surface color in PEF sample were significantly inhibited compared with HW sample, therefore we confirmed that PEF treatment could resolve the elution of water-soluble components caused by HW treatment. These findings showed that pre-treatment with PEF is suitable for reducing drying time and producing high-quality dried spinach.

引用

页数：8

共 57 条

[21] Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots [J].

Huang, Wenshu ;

Feng, Zuoshan ;

Aila, Reheman ;

Hou, Yakun ;

Carne, Alan ;

Bekhit, Alaa El-Din Ahmed .

FOOD CHEMISTRY, 2019, 291 :253-262

[22]

Imaizumi T, 2013, J JPN SOC FOOD SCI, V60, P11, DOI 10.3136/nskkk.60.11

[23]

Isobe S., 2017, NON HEAT STERILIZATI, P72

[24] Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment [J].

Jaiswal, Amit Kumar ;

Gupta, Shilpi ;

Abu-Ghannam, Nissreen .

FOOD CHEMISTRY, 2012, 131 (01) :63-72

[25] Pulsed electric fields and their impact on the diffusion characteristics of potato slices [J].

Janositz, A. ;

Noack, A. -K. ;

Knorr, D. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2011, 44 (09) :1939-1945

[26] Quality Evaluation of Shiitake Mushrooms Dried by Vacuum Microwave Treatment [J].

Kurata, Daisuke ;

Orikasa, Takahiro ;

Komuro, Misaki ;

Sasaki, Kuniaki ;

Koide, Shoji .

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2020, 26 (03) :339-350

[27] PULSED ELECTRIC FIELD (PEF) IMPACT ON ACTINIDIA KOLOMIKTA DRYING EFFICIENCY [J].

Lamanauskas, Nerijus ;

Satkauskas, Saulius ;

Bobinaite, Ramune ;

Viskelis, Pranas .

JOURNAL OF FOOD PROCESS ENGINEERING, 2015, 38 (03) :243-249

[28] Pulsed electric field enhanced drying of potato tissue [J].

Lebovka, Nikolai I. ;

Shynkaryk, Nikolai V. ;

Vorobiev, Eugene .

JOURNAL OF FOOD ENGINEERING, 2007, 78 (02) :606-613

[29] Inhibition of pectin methyl esterase activity by green tea catechins [J].

Lewis, Kristin C. ;

Selzer, Tzvia ;

Shahar, Chen ;

Udi, Yael ;

Tworowski, Dmitry ;

Sagi, Irit .

PHYTOCHEMISTRY, 2008, 69 (14) :2586-2592

[30] The rate of drying of solid materials [J].

Lewis, WK .

JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY-US, 1921, 13 :427-432

← 1 2 3 4 5 6 →