Exploring the Influence of Pulsed Electric Field and Temperature on Key Physical Attributes in Sustainable Hot-Air-Dried Apple Tissue

Agnieszka Ciurzyńska (), Katarzyna Rybak, Dorota Witrowa-Rajchert and Małgorzata Nowacka ()
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Agnieszka Ciurzyńska: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
Katarzyna Rybak: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
Dorota Witrowa-Rajchert: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
Małgorzata Nowacka: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland

Sustainability, 2024, vol. 16, issue 17, 1-17

Abstract: The study aimed to determine the optimal parameters of the pulsed electric field as pre-treatment, and air temperature, in order to determine the sustainable production of dried apples with beneficial selected physical properties. A combination of PEF with energies of 1, 3.5, and 6 kJ/kg with hot-air drying at 60, 70, and 80 °C was used. The highest dry matter content was observed in tissue treated with PEF with an energy of 6 kJ/kg, and dried at a temperature of 80 °C. Both the drying and pre-treatment parameters influenced the change in the color of the dried material and the loss of dry matter during rehydration, but did not cause significant changes in the rehydration capacity and thermogravimetric properties (TGA). The novelty of investigations indicates that PEF treatment is capable of altering the quality of dried products. Nevertheless, the selection of particular drying temperatures has a more significant influence on the ultimate product quality. Therefore, choosing specific parameters for the treatment and drying process should be guided by the desired properties of the final product. PEF treatment is one of the most promising pre-treatments used before drying, and examining the possibility of its application to apples, which are one of the most frequently preserved fruits, will make an important contribution to the study of this field of science.

Keywords: pulsed electric field; apple tissue; convection drying; physical properties; pre-treatment (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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