Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
-
Yali Wu
and
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).
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©2014 by De Gruyter
Articles in the same Issue
- 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
Articles in the same Issue
- 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
