Abstract
Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters influencing the drying process of fruit and vegetable tissue. This study investigates the applicability of PEF pre-treatment considering the industrial-scale drying conditions of onions and related quality parameters of the final product. First, the influence of the PEF treatment (W = 4.0 kJ/kg, E = 1.07 kV/cm) on the convective drying was investigated for samples dried at constant temperatures (65, 75, and 85 °C) and drying profiles (85/55, 85/65, and 85/75 °C). These trials were performed along with the determination of the breakpoint to assure an industrial drying profile with varying temperatures. A reduction in drying time of 32% was achieved by applying PEF prior to drying at profile 85/65 °C (target moisture ≤7%). The effective water diffusion coefficient for the last drying section has been increased from 1.99 × 10−10 m2/s to 3.48 × 10−10 m2/s in the PEF-treated tissue. In case of the 85/65 °C drying profile, the PEF-treated sample showed the highest benefits in terms of process efficiency and quality compared to the untreated sample. A quality analysis was performed considering the colour, amount of blisters, pyruvic acid content, and the rehydration behavior comparing the untreated and PEF-treated sample. The PEF-treated sample showed practically no blisters and a 14.5% higher pyruvic acid content. Moreover, the rehydration coefficient was 47% higher when applying PEF prior to drying.
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Claims 6
Claim · model-written summary
PEF pretreatment reduced onion drying time by 32% at the 85/65 °C profile.
- Taxon
- onions
Allium cepae1 - Treatment
- applying PEFe0
- Outcome
- drying timee0
- Direction
- reductione0
- Value
- 32%e0
- Qualifier
- profile 85/65 °C (target moisture ≤7%)e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A reduction in drying time of 32% was achieved by applying PEF prior to drying at profile 85/65 °C (target moisture ≤7%).”
e1“drying conditions of onions”
Claim · model-written summary
PEF increased the effective water diffusion coefficient in the last drying section from 1.99 × 10−10 to 3.48 × 10−10 m2/s.
- Taxon
- onionsAllium cepae1
- Treatment
- PEF-treatede0
- Outcome
- effective water diffusion coefficiente0
- Direction
- increasede0
- Value
- 3.48 × 10−10 m2/se0
- Qualifier
- from 1.99 × 10−10 m2/se0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effective water diffusion coefficient for the last drying section has been increased from 1.99 × 10−10 m2/s to 3.48 × 10−10 m2/s in the PEF-treated tissue.”
e1“drying conditions of onions”
Claim · model-written summary
At 85/65 °C, PEF-treated onion samples had the highest process efficiency and quality benefits versus untreated samples.
- Taxon
- onionsAllium cepae1
- Treatment
- PEF-treated samplee0
- Outcome
- process efficiency and qualitye0
- Direction
- higheste0
- Qualifier
- 85/65 °C drying profilee0
- Comparator
- untreated samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In case of the 85/65 °C drying profile, the PEF-treated sample showed the highest benefits in terms of process efficiency and quality compared to the untreated sample.”
e1“drying conditions of onions”
Claim · model-written summary
PEF-treated onion samples showed practically no blisters.
- Taxon
- onionsAllium cepae1
- Treatment
- PEF-treated samplee0
- Outcome
- blisterse0
- Direction
- practically noe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The PEF-treated sample showed practically no blisters and a 14.5% higher pyruvic acid content.”
e1“drying conditions of onions”
Claim · model-written summary
PEF-treated onion samples had 14.5% higher pyruvic acid content.
- Taxon
- onionsAllium cepae1
- Treatment
- PEF-treated samplee0
- Outcome
- pyruvic acid contente0
- Direction
- highere0
- Value
- 14.5%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The PEF-treated sample showed practically no blisters and a 14.5% higher pyruvic acid content.”
e1“drying conditions of onions”
Claim · model-written summary
PEF pretreatment raised the onion rehydration coefficient by 47%.
- Taxon
- onionsAllium cepae1
- Treatment
- applying PEFe0
- Outcome
- rehydration coefficiente0
- Direction
- highere0
- Value
- 47%e0
Not reportedComparator
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”
The same questions in other papers
physical treatment · quality: postharvest · Allium cepa (onion)Results agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.