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Pulsed Electric Fields and Temperature Effects on Drying and Rehydration of Red Beetroots

Pulsed Electric Fields and Temperature Effects on Drying and Rehydration of Red Beetroots,10.1080/07373930802046260,Drying Technology,M. V. Shynkaryk,

Pulsed Electric Fields and Temperature Effects on Drying and Rehydration of Red Beetroots   (Citations: 7)
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The effect of the pulsed electric field (PEF) pretreatment on convective drying of red beetroot tissue was investigated at the drying temperatures Td in the interval 30–100°C. The degree of material damage Z under the PEF and thermal treatment was studied. Dependence of the electrical characteristic damage time τE on the electric field strength E and the thermal characteristic damage time τT on temperature Td is discussed. The drying rate is shown to be maximal for highly disintegrated tissues; PEF pretreatment allowed reduction of the drying temperature by 20–25°C. PEF pretreatment results in greater degree of tissue shrinkage and hence increase in rehydration time; however, the textural properties of rehydrated samples with and without PEF treatment are seen to be similar. The benefit of PEF pretreatment for drying at moderate temperatures with preservation of colorants is also demonstrated.
Journal: Drying Technology - DRY TECHNOL , vol. 26, no. 6, pp. 695-704, 2008
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    • ...[ 19 ] Gachovska found that pulsed electric field treatment could increase the drying rate of carrots and enhance the quality of dried carrots...

    Yali Wuet al. Study of the Effect of High-Pulsed Electric Field Treatment on Vacuum ...

    • ...Figure 1 shows the characteristic time sE, which is necessary for half-damage (i.e., Z = 0.5) of the red beet tissue [89]...
    • ...This conclusion was later confirmed by the textural studies of sugar beet tissue treated by PEF [89]...
    • ...It can be noted that effective electroporation of the red beet tissue at ambient temperature can be attained even at lower electric fields of 400‐600 V/cm [89]...
    • ...Shynkaryk et al. [89] have studied efficiency of the HVEDassisted extraction from the wine yeast cells (S. cerevisiae) in an aqueous suspension (1% w/w)...
    • ...However, the quantity of released high molecular weight intracellular components, controlled by the absorbance analysis, was lower than in the case of high pressure homogenization [89]...
    • ...Recently, Shynkaryk et al. [89] have compared PEF,...
    • ...For example, high level of PEF-assisted extraction of proteins was previously reported for baker yeasts [34], but efficiency of the PEF-extraction of proteins was found to be rather low for wine yeast in the study of Shynkaryk et al. [89]...

    Eugene Vorobievet al. Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Elec...

    • ...According to Lewicki,[ 2 ] McMinn and Magee,[ 10 ] and Shynkaryk et al,[ 11 ] rehydration can be considered as a measure of the injuries to the material caused by drying...

    Athanasia M. Goulaet al. Modeling the Rehydration Process of Dried Tomato

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