Published 2018
| Version v1
Book
Pulsed Electric Fields (PEF) as pre-treatment for freeze-drying of plant tissues
Description
The influence of pulsed electric fields (PEF) treatment on freeze-drying forpotato and strawberry tissues was investigated. Samples were pre-treated by PEF (E=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. (Author)
Additional details
Identifiers
Publishing Information
- Publisher
- Editorial Universitat Politecnica de Valencia
- Imprint Place
- Valencia (Spain)
- Imprint Title
- IDS'2018 21st International Drying Symposium. Proceedings
- Imprint Pagination
- 2064 p.
- Journal Page Range
- 8 p.
Conference
- Title
- 21. International Drying Symposium
- Acronym
- IDS'2018
- Dates
- 11-14 Sep 2018
- Place
- Valencia (Spain)
INIS
- Country of Publication
- Spain
- Country of Input or Organization
- Spain
- INIS RN
- 49087030
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Resource subtype / Literary indicator
- Conference
- Descriptors DEI
- DRYING; FOOD; FRUITS; POTATOES
- Descriptors DEC
- FOOD; PLANTS; TUBERS; VEGETABLES