Abstract
The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.
Highlights
Despite drying being one of the oldest food-preservation and -processing methods, it is still to one of the most popular techniques used in food technology
In the coming years, it will grow with a CAGR of 5.3–7.4% [1,2]
Drying as a heat and mass transfer-based process belongs to one of the most energy consuming unit operations applied in food industry, with a share of 12–20% of total energy used in production processes [3,4]
Summary
Despite drying being one of the oldest food-preservation and -processing methods, it is still to one of the most popular techniques used in food technology. The global market for dehydrated foods is constantly growing. In the coming years, it will grow with a CAGR (compound annual growth rate) of 5.3–7.4% [1,2]. The progress of drying “solid-like” food can be enhanced by the rupture of the cellular structure of the material, and such a technological aim can be achieved by pretreatment of the material. Pretreatment can be performed using mechanical, thermal or nonthermal techniques [5,6,7,8].
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