Abstract
The present study on the brown seaweeds Sargassum muticum focused on the application of dehydration by pressing or pulsed electric fields (PEF) pretreatment before three drying processes, namely freeze-drying, air impingement drying, and natural convection in an oven. Both pretreatments permitted to reduce significantly the initial moisture of the seaweeds with a reduction up to 50 %. The structural modifications induced by these pretreatments had a direct impact on the mechanisms of moisture retention and distribution within the seaweeds, which consequently exerted an influence on drying kinetics. The apparent moisture diffusivity for freeze-drying was significantly improved by PEF passing from 2.98 10−9 m2 s−1 to 3.62 10−9 m2 s−1 after a total disintegration. Concerning oven drying by natural convection, a dehydration by pressing will be preferred because the drying time to reach 0.45 kg kg−1 in dry basis was reduced by 61 min with this pretreatment.
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