APPLYING PULSED ELECTRIC FIELD TO ENHANCE PLANT TISSUE DEHYDRATION PROCESS

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APPLYING PULSED ELECTRIC FIELD TO ENHANCE PLANT TISSUE DEHYDRATION PROCESS

Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2012, Vol 19, Issue 2

Abstract

Drying is classified as one of the most commonly used unit operations in food technology. Its main purpose is to preserve food, and this is connected with reducing the growth of micro-organisms and with inhibiting enzymatic and non-enzymatic reactions. That process is limited mainly by internal resistances to water movement that are a consequence of the cellular structure of material being dried. The increasing requirements of both the consumers demanding high quality products and the manufacturers, who look for cost-effective solutions, are the reasons why alternative methods are sought to replace thermal methods of food pre-treatment prior to the drying process. One of the most promising pre-treatment techniques is the application of high voltage electric pulses, known as pulse electric fields (PEF). A high voltage, varying electric field applied as a pre-treatment prior to the main treatment process was found to have a particularly significant effect in the case of operations determined by mass-transfer resistance inside the material, for instance, during extraction, pressing, and, especially, during osmotic dehydration and drying.

Authors and Affiliations

Artur Wiktor, Dorota Witrowa - Rajchert

Keywords

EFFECT OF SEEDS FLAKING AND LOW-TEMPERATURE HYDROTHERMAL TREATMENT OF FLAKES ON PRESSING PROCESS PARAMETERS AND QUALITY OF LINSEED OIL

Porównanie tekstury i struktury oraz podatności na proces masowania mięśni danieli (Dama dama) w zależności od płci i wieku

EP ID EP99931
DOI 10.15193/zntj/2012/81/022-032
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