Impact of pulsed electric fields on physical properties of freeze-dried apple tissue

Abstract

Abstract The aim of this study was to analyze the impact of pulsed electric field (PEF) pre-treatment of apple tissue on kinetics of freeze-drying preceded by vacuum freezing and physical properties of such processed material. PEF intensified freeze-drying kinetics and thus reduced processing time by 57% in comparison to untreated apples slices. Furthermore, the effective water diffusion coefficient increased by 44% as a result of PEF application. Water activity changes during storage of freeze-dried apple tissue were more evident in the case of untreated material albeit initial water activity was higher in the case of electroporated samples. As proved by thermal properties measurements these differences were linked to higher crystallinity of the PEF treated samples (35.5%) in comparison to the untreated material (11.0%). The freeze-dried fruits subjected to PEF pretreatment absorbed more water than the untreated samples while no changes were observed for hygroscopicity and loss of the soluble solids during rehydration. Industrial relevance Obtained results confirm that application of pulsed electric field before freeze-drying makes possible to obtain high quality freeze-dried product preceded by vacuum freezing performed inside freeze-dryer which could reduce freeze-drying time. Since the rehydration capacity of PEF treated material, expressed as ability to absorb water, is better than untreated samples the application of this method could be beneficial when designing instant products. Performed research indicates also that PEF treated freeze-dried apples exhibit better stability expressed by water activity which in turn is related to crystallinity. What more, higher crystallinity of PEF pre-treated freeze-dried samples not only complements the explanation of different physical properties in comparison with intact freeze-dried material but also suggest that sensorial properties may vary.