Pulsed electric field (PEF) impact on Actinidia kolomikta drying efficiency

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.