Impact of pulsed electric fields on vacuum drying kinetics and physicochemical properties of carrot

Caiyun Liu; Annachiara Pirozzi; Giovanna Ferrari; Eugene Vorobiev; Nabil Grimi

doi:10.1016/j.foodres.2020.109658

Impact of pulsed electric fields on vacuum drying kinetics and physicochemical properties of carrot

Food Res Int. 2020 Nov:137:109658. doi: 10.1016/j.foodres.2020.109658. Epub 2020 Sep 6.

Authors

Caiyun Liu¹, Annachiara Pirozzi², Giovanna Ferrari³, Eugene Vorobiev⁴, Nabil Grimi⁵

Affiliations

¹ School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France. Electronic address: caiyun.liu@usst.edu.cn.
² Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy.
³ Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; Prodal scarl, Via Ponte don Melillo, 84084 Fisciano, SA, Italy.
⁴ Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France.
⁵ Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France. Electronic address: nabil.grimi@utc.fr.

PMID: 33233237
DOI: 10.1016/j.foodres.2020.109658

Abstract

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 t_PEF = 0.1 s. The VD was performed at sub-atmospheric pressure p = 3.03 × 10⁴ Pa for different temperatures T_d = 25 °C and 90 °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 °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.

Keywords: Carrot; Color; Pulsed electric fields; Rehydration; Vacuum drying.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Daucus carota*
Desiccation
Electricity
Kinetics
Vacuum