IMPACT OF HIGH ELECTRIC FIELD PULSES ON DRYING AND REHYDRATION OF PLANT FOODS
The impact of high electric field pulses (HELP) as a non-thermal processing technique on cell permeabilization and mass transfer of plant foods during hot air drying was studied.HELP pretreatment at field strength of 1kV/cm and pulse number of 10 to 100 pulses resulted cell disintegration of grape, plum and asparagus.The HELP pretreated plum and grapes showed 25 to 50 ％ shorter drying time compare to untreated samples respectively.The drying rate was not only dependent on pretreatment but also on drying methods.Generally, fluidized bed drying was distinct faster than oven drying followed by vacuum drying.In general was the browning of HELP pretreated grape during dring less compare to untreated sample.The rehydration rate of HELP pretreated grape and plum was higher than untreated samples.
high electric field pulses drying rehydration rate non thermal processing.
M.N.Eshtiaghi N.Yoswathana
Mahidol University,Department of Chemical Engineering,25/25 puthamonthon Sai 4,Salaya,73170 Nakhorn Mahidol University,Department of Chemical Engineering,25/25 puthamonthon Sai 4,Salaya,73170 Nakhorn
国际会议
The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)
天津
英文
1-6
2011-09-18（万方平台首次上网日期，不代表论文的发表时间）