Open AccessPulsed Electric Fields (PEF) as pre-treatment for freeze-drying of plant tissues
Author(s) -
Lubana Al-Sayed,
Virginie Boy,
E. Madieta,
Emira Mehinagic,
JeanLouis Lanoisellé
Publication year - 2018
Language(s) - English
Resource type - Conference proceedings
DOI - 10.4995/ids2018.2018.7484
Subject(s) - freeze drying , texture (cosmology) , electric field , materials science , food science , fragaria , chemistry , horticulture , chromatography , biology , physics , quantum mechanics , artificial intelligence , computer science , image (mathematics)
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.