Abstract
ABSTRACTPulsed electric field (PEF) pretreatment can increase the drying rate of produce, but preserving product quality while minimizing energy consumption and maintaining food quality is a significant challenge. The goal of this study was to determine optimal PEF parameters for pretreatment of Raphanus sativus (radish) prior to the drying process. The effects of pulse intensity, treatment time, and pulse number on the drying rate, vitamin C (Vc) content, and ascorbic acid oxidase activity of R. sativus were characterized. Optimal PEF pulse parameter values were determined through quadratic orthogonal regression tests followed by multi-objective nonlinear optimization. The optimal PEF pulse parameters for pretreatment of R. sativus were: pulse intensity, 1446 V · cm−1; reaction time, 28 μs; and pulse number, 87. This study provides reference values to guide application of PEF pretreatment in R. sativus processing.
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