Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
-
Yali Wu
und
Dongguang Zhang
Abstract
The influence of pulsed electric field (PEF) on the drying behavior of potato was investigated, and the optimal parameters were determined. Drying experiments were conducted with different PEF pre-treatments. The effects of process parameters of PEF pre-treatment were examined with respect to drying rate, drying time, productivity per unit area, and energy consumption. Results showed that the three parameters investigated were significant in the following sequence: pulse number, electric field strength, and pulse width. The optimal electric field strength, pulse width, and pulse number were 1,500 V cm−1, 120 μs, and 45 pulses, respectively. Under these optimal conditions, productivity per unit area increased by 32.28%, specific energy consumption decreased by 16.59%, drying time was shortened by 31.47%, and drying rate improved by 14.31% compared with the control group.
Acknowledgments
Funding for this research was supported by The Qualified Personnel Foundation of Taiyuan University of Technology (QPFT) (No: tyutrc-201244a).
References
1. BaiYX, QuM, LuanZQ, LiXJ, YangYX. Electrohydrodynamic drying of sea cucumber (Stichopus japonicus). LWT – Food Sci Technol2013;54:570–6.10.1016/j.lwt.2013.06.026Suche in Google Scholar
2. GachovskaTK, AdedejiAA, NgadiMO. Influence of pulsed electric field energy on the damage degree in alfalfa tissue. J Food Eng2009;95:558–63.10.1016/j.jfoodeng.2009.06.015Suche in Google Scholar
3. OtunolaA, El-HagA, JayaramS, AndersonWA. Effectiveness of pulsed electric fields in controlling microbial growth in milk. Int J Food Eng2008;4:1–15.10.2202/1556-3758.1494Suche in Google Scholar
4. WangM, YangR, ZhaoW. Effects of heat and pulsed electric fields on bioactive components and color of green tea infusions. Int J Food Eng2008;4:1–18.10.2202/1556-3758.1332Suche in Google Scholar
5. HanZ, YuQ, ZengXA, LuoDH, YuSJ, ZhangBS, et al. Studies on the microstructure and thermal properties of pulsed electric fields (PEF)-treated maize starch. Int J Food Eng2012;8:1–17.10.1515/1556-3758.2375Suche in Google Scholar
6. AsakawaY. Promotion and retardation of heat transfer by electric field. Nature1976;261:220–1.10.1038/261220a0Suche in Google Scholar
7. AngersbachA, KnorrD. High intensity electric field pulses as pre-treatment for affecting dehydration characteristics and rehydration properties of potato cubes. Nahrung1997;41:194–200.Suche in Google Scholar
8. Ade-OmowayeBI, AngersbachA, EsthiaghiNM, KnorrD. Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing. Innovative Food Sci Emerg Technol2001;1:203–9.10.1016/S1466-8564(00)00014-XSuche in Google Scholar
9. Ade-OmowayeBI, RastogiNK, AngersbachA, KnorrD. Effects of high hydrostatic pressure or high intensity electric field pulse pre-treatment on dehydration characteristics of red paprika. Innovative Food Sci Emerg Technol2001;2:1–7.10.1016/S1466-8564(00)00022-9Suche in Google Scholar
10. Ade-OmowayeBI, RastogiNK, AngersbachA, KnorrD. Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. J Food Eng2003;60:89–98.10.1016/S0260-8774(03)00021-9Suche in Google Scholar
11. LebovkaNI, ShynkarykNV, VorobievE. Pulsed electric field enhanced drying of potato tissue. J Food Eng2007;78:606–13.10.1016/j.jfoodeng.2005.10.032Suche in Google Scholar
12. ShynkarykMV, LebovkaNI, VorobievE. Pulsed electric fields and temperature effects on drying and rehydration of red beetroots. Drying Technol2008;26:695–704.10.1080/07373930802046260Suche in Google Scholar
13. GachovskaTK, AdedejiAA, NgadiM, RaghavanGV. Drying characteristics of pulsed electric field-treated carrot. Drying Technol2008;26:1244–50.10.1080/07373930802307175Suche in Google Scholar
14. JanositzA, NoackA-K, KnorrD. Pulsed electric fields and their impact on the diffusion characteristics of potato slices. LWT – Food Sci Technol2011;44:1939–45.10.1016/j.lwt.2011.04.006Suche in Google Scholar
15. AmamiE, KhezamiL, JemaiAB, VorobievE. Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: impact of impeller’s Reynolds number on mass transfer and color. J King Saud Univ – Eng Sci2014;26:93–102.10.1016/j.jksues.2012.10.002Suche in Google Scholar
16. AdedejiAA, GachovskaTK, NgadiMO, RaghavanGS. Effect of pretreatments on drying characteristics of okra. Drying Technol2008;26:1251–6.10.1080/07373930802307209Suche in Google Scholar
17. GrimiN, MamouniF, LebovkaN, VorobievE, VaxelaireJ. Acoustic impulse response in apple tissues treated by pulsed electric field. Biosyst Eng2010;105:266–72.10.1016/j.biosystemseng.2009.11.005Suche in Google Scholar
18. EsehaghbeygiA, BasiryM. Electrohydrodynamic (EHD) drying of tomato slices (Lycopersicon esculentum). J Food Eng2011;104:628–31.10.1016/j.jfoodeng.2011.01.032Suche in Google Scholar
19. LebovkaNI, MhemdiH, GrimiN, BalsO, VorobievE. Treatment of potato tissue by pulsed electric fields with time-variable strength: theoretical and experimental analysis. J Food Eng2014;137:23–31.10.1016/j.jfoodeng.2014.03.032Suche in Google Scholar
20. HeXL, LiuR, TatsumiE, NirasawaS, LiuHJ. Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field. Innovative Food Sci Emerg Technol2014;22:110–15.10.1016/j.ifset.2013.12.019Suche in Google Scholar
21. CuiCW, ShiF, LiYG, WangSY. Orthogonal analysis for perovskite structure microwave dielectric ceramic thin films fabricated by the RF magnetron-sputtering method. J Mater Sci Mater Electron2010;21:349–54.10.1007/s10854-009-9919-ySuche in Google Scholar
22. GachovskaTK, SimpsonMV, NgadiM, RaghavanGV. Pulsed electric field treatment of carrots before drying and rehydration. J Sci Food Agric2009;89:2372–6.10.1002/jsfa.3730Suche in Google Scholar
23. DuttaB, MurugesanR, RaghavanVG, OrsatV. Influence of osmotic dehydration with high electric field on the drying kinetics and mass transfer of green apples. J Agric Sci Technol B2012;2:1138–47.Suche in Google Scholar
24. WuYL, GuoYM, ZhangDG. Study of the effect of high-pulsed electric field treatment on vacuum freeze-drying of apples. Drying Technol2011;29:1714–20.10.1080/07373937.2011.601825Suche in Google Scholar
25. CaoW, NishiyamaY, KoideS, LuZH. Drying enhancement of rough rice by an electric field. Biosyst Eng2004;87:445–51.10.1016/j.biosystemseng.2003.12.007Suche in Google Scholar
26. GoodenoughTI, GoodenoughPW, GoodenoughSM. The efficiency of corona wind drying and its application to the food industry. J Food Eng2007;80:1233–8.10.1016/j.jfoodeng.2006.09.016Suche in Google Scholar
27. JalteM, LanoiselleJ-L, LebovkaNI, VorobievE. Freezing of potato tissue pre-treated by pulsed electric fields. LWT – Food Sci Technol2009;42:576–80.10.1016/j.lwt.2008.09.007Suche in Google Scholar
28. MhemdiH, GrimiN, BalsaO, LebovkaNI, VorobievE. Effect of apparent density of sliced food particles on the efficiency of pulsed electric field treatment. Innovative Food Sci Emerg Technol2013;18:115–19.10.1016/j.ifset.2012.12.008Suche in Google Scholar
29. XanthakisE, HavetM, ChevallierS, AbadieJ, Le-BailA. Effect of static electric field on ice crystal size reduction during freezing of pork meat. Innovative Food Sci Emerg Technol2013;20:115–20.10.1016/j.ifset.2013.06.011Suche in Google Scholar
©2014 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
Artikel in diesem Heft
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
