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The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples
Author(s) -
Ammelt Dagmar,
Lammerskitten Alica,
Wiktor Artur,
Barba Francisco J.,
Toepfl Stefan,
Parniakov Oleksii
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14803
Subject(s) - freeze drying , food science , chemistry , electric field , water content , blanching , dried fruit , materials science , horticulture , chromatography , biology , physics , quantum mechanics , geotechnical engineering , engineering
The effect of pulsed electric fields (PEF) on the cell disintegration index (Zp), the freeze‐drying process and the final product quality of red beet and pineapple tissue was studied. Red beets and pineapples were PEF‐treated at an electric field strength of 1.07 kV/cm and specific energy inputs of 1 kJ/kg and 4 kJ/kg (PEF 1 and PEF 2 , respectively). Freeze‐drying was performed at a pressure of 1 mbar and heating plate temperature of 50 °C for red beet and 40 °C for pineapple. The quality of freeze‐dried tissue was evaluated by the analysis of residual moisture content, macrostructure, texture, colour and rehydration properties. For freeze‐dried red beets, the betalain content from extracts was studied. It could be stated that PEF pre‐treatment had no significant influence on drying time reduction, however significantly improved the final quality of freeze‐dried product. Moreover, the effect of PEF was strongly depending on type of plant material used.