Use this url to cite publication: https://hdl.handle.net/20.500.12259/54819
Publication type
type::text::periodical::journal::contribution to journal::journal article::research article
Type of publication (PDB)
Straipsnis Clarivate Analytics Web of Science / Article in Clarivate Analytics Web of Science (S1)
Title
Pulsed electric field (PEF) impact on Actinidia kolomikta drying efficiency
Is part of
Journal of food process engineering. London : Blackwell Publishers Ltd., 2015, Vol. 38, iss. 3
Extent
p. 243-249
Publisher
London : Blackwell Publishers Ltd
Publisher (trusted)
Blackwell Publishing
Date Issued
2015
Description
eISSN: 1745-4530
ISSN (of the container)
0145-8876
DOI
https://doi.org/10.1111/jfpe.12161
WOS
WOS:000352636900004
Other Identifier(s)
VDU02-000016733
Abstract
Actinidia kolomikta (Maxim. and Rupr.) Maxim fruits are very beneficial for the health, but their wide use is limited by short shelf life. One way of fruit preservation is drying, but Actinidia fruits have quite firm skin, which results in a long drying time. Pulsed electric field (PEF) is a promising nonthermal food stuff processing method, based on a very short time (μs to ms range), but high-voltage (1–10 kV/cm) treatment, allowing increased mass transfer from plant tissues. In this study PEF-pretreated A. kolomikta fruits were dried in a fluid bed hot air dryer. The weight difference after PEF pretreatment of the fruits was 13%, after 3 h of drying, with a 5-kV/cm strong electric field strength, pulse width of 20 μs, pulse repetition rate of 20 Hz and a total treatment time of 120 s. PEF pretreatment did not influence the color parameters or ascorbic acid content of A. kolomikta fruits.
Bibliographic Details
33
Coverage Spatial
GB
Language
Anglų / English (en)