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    Abstract
2017 (Vol. 13, Issue: 6)
Research Article

Influence of Pulsed Electric Field Pretreatment on Vacuum Freeze-dried Apples and Process Parameter Optimization

1Zhenyu Liu, 2Yanbo Song, 3Yuming Guo, 3Haiting Wang, 3Zhiqiang Wu
1Information Science and Engineering College
2Life Science College
3Engineering and Technology College, Shanxi Agricultural University, Shanxi, 030801, China
 

DOI: 10.19026/ajfst.13.5160
Submitted Accepted Published
February 12, 2017 May 4, 2017 September25, 2017

  How to Cite this Article:

1Zhenyu Liu, 2Yanbo Song, 3Yuming Guo, 3Haiting Wang, 3Zhiqiang Wu, 2017. Influence of Pulsed Electric Field Pretreatment on Vacuum Freeze-dried Apples and Process Parameter Optimization.  Advance Journal of Food Science and Technology, 13(6): 224-235.

DOI: 10.19026/ajfst.13.5160

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.5160

Abstract:


Vacuum freeze-drying can be utilized to obtain high-quality dried products, but its application in the food processing industry is restricted by its relatively high energy consumption. However, this problem can be solved with Pulsed Electric Field (PEF) pre-processing. Using a three-factor quadratic orthogonal regression design, this study assessed the effects of changes in various parameters ofPEF pretreatment (pulse intensity, pulse duration and pulse number) on the properties of freeze-dried apple slices (productivity per unit area, flavonoid content and chromatic aberration). In comparison with freeze-dried apple slices that were not exposed to PEF pretreatment, those exposed to PEF showed a 30% increase in productivity per unit area, a decrease of nearly 50% in chromatic aberration and unchanged flavonoid content. Our research provides a theoretical basis for the application of PEF as a pretreatment for freeze-dried foods that can be used to overcome the high energy consumption of the freeze-drying process and improve product quality.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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