Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process
Abstract
:1. Introduction
2. Material and Methods
2.1. Onion Samples
2.2. Pulsed Electric Fields (PEF) Treatment
2.3. Convective Drying Process
2.4. Analysis of Quality Parameters
2.4.1. Diffusion Coefficient
2.4.2. Colour and Blisters
2.4.3. Shrinkage
2.4.4. Pyruvic Acid
2.4.5. Rehydration
2.5. Statistics
3. Results and Discussion
3.1. Constant Drying Temperature and Breakpoint (BP) Determination
3.2. Drying Profile and Delaypoint Determination
3.3. Diffusion Coefficient
3.4. Quality Analysis
3.4.1. Colour
3.4.2. Blisters
3.4.3. Shrinkage
3.4.4. Pyruvic Acid
3.4.5. Rehydration
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Drying Profile (°C) | ΔL* (–) | Δa* (–) | Δb* (–) | ΔE (–) |
---|---|---|---|---|
85/75 °C | −2.40 | 0.10 | 5.12 | 5.65 |
85/65 °C | 0.36 | 0.36 | −1.38 | 1.47 |
85/55 °C | −2.20 | 3.23 | 1.74 | 4.28 |
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Ostermeier, R.; Parniakov, O.; Töpfl, S.; Jäger, H. Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process. Foods 2020, 9, 512. https://doi.org/10.3390/foods9040512
Ostermeier R, Parniakov O, Töpfl S, Jäger H. Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process. Foods. 2020; 9(4):512. https://doi.org/10.3390/foods9040512
Chicago/Turabian StyleOstermeier, Robin, Oleksii Parniakov, Stefan Töpfl, and Henry Jäger. 2020. "Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process" Foods 9, no. 4: 512. https://doi.org/10.3390/foods9040512
APA StyleOstermeier, R., Parniakov, O., Töpfl, S., & Jäger, H. (2020). Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process. Foods, 9(4), 512. https://doi.org/10.3390/foods9040512