Pulsed Electric Fields (PEF) as pre-treatment for freeze-drying of plant tissues

• L. Al-Sayed ^[1] ; V. Boy ^[2] ; E. Madieta ^[3] ; E. Mehinagic ^[3] ; J.L. Lanoisellé ^[2]
  1. [1] University of Hohenheim

     University of Hohenheim

     Stadtkreis Stuttgart, Alemania

     
  2. [2] Univ. Bretagne Sud
  3. [3] Unité GRAPPE

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• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 1575
• Idioma: inglés
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  • The influence of pulsed electric fields (PEF) treatment on freeze-drying for potato and strawberry tissues was investigated. Samples were pre-treated byPEF ( 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.