The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot

Abstract

ABSTRACTThe aim of the study was to investigate the impact of pulsed electric field (PEF) treatment on the convective drying kinetics of a carrot and color and microstructure changes of the dried product. Samples were treated by PEF with the specific energy input equal to 5.63, 8 and 80 kJ · kg−1. After PEF treatment, thermal conductivity and electrical conductivity were measured. Drying time of the PEF-treated samples was reduced up to 8.2% (Ws = 8 kJ · kg−1, 5 kV · cm−1; 10 pulses) in comparison to intact tissue. Statistical analysis showed that Midilli et al.’s model was considered to describe the kinetics of the process the most precisely. Pulsed electric field treatment increased the effective water diffusion coefficient up to 16.7%. Moreover, PEF treatment and drying caused the alteration of the sample color. After drying, the lightness and chroma were higher or unchanged in comparison to the intact tissue. The dried PEF-treated samples exhibited significantly higher redness (higher value of a* parameter) in comparison to the untreated dried samples. Moreover, the visual inspection of scanning electron microscope images revealed that PEF pretreatment performed at high electric field intensity (5 kV · cm−1, regardless of pulse number) provoked the material to form greater cavities during drying in comparison to the untreated material.