Claim · model-written summary
PEF pretreatment raised the onion rehydration coefficient by 47%.
- Taxon
- onions
Allium cepae1 - Treatment
- applying PEFe0
- Outcome
- rehydration coefficiente0
- Direction
- highere0
- Value
- 47%e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the rehydration coefficient was 47% higher when applying PEF prior to drying.”
e1“drying conditions of onions”
Title
Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process
Robin Ostermeier; Oleksii Parniakov; Stefan Töpfl; et al. Foods 2020. doi:10.3390/foods9040512
Other claims from this paper (5)
- Intervention effect PEF pretreatment reduced onion drying time by 32% at the 85/65 °C profile.
- Intervention effect PEF increased the effective water diffusion coefficient in the last drying section from 1.99 × 10−10 to 3.48 × 10−10 m2/s.
- Intervention effect At 85/65 °C, PEF-treated onion samples had the highest process efficiency and quality benefits versus untreated samples.
- Intervention effect PEF-treated onion samples showed practically no blisters.
- Intervention effect PEF-treated onion samples had 14.5% higher pyruvic acid content.