Pulsed Electric Fields as an Infrared–Convective Drying Pretreatment: Effect on Drying Course, Color, and Chemical Properties of Apple Tissue
In this research, the impact of the pulsed electric fields (PEF) pretreatment on the infrared–convective drying (IR-CD) of apples and selected quality indicators (antioxidant capacity, color, and total phenolic content) of dried apples was evaluated. PEF pretreatment was carried out at the following...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/5/2348 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850034820600561664 |
|---|---|
| author | Aleksandra Skarżyńska Ewa Gondek Małgorzata Nowacka Artur Wiktor |
| author_facet | Aleksandra Skarżyńska Ewa Gondek Małgorzata Nowacka Artur Wiktor |
| author_sort | Aleksandra Skarżyńska |
| collection | DOAJ |
| description | In this research, the impact of the pulsed electric fields (PEF) pretreatment on the infrared–convective drying (IR-CD) of apples and selected quality indicators (antioxidant capacity, color, and total phenolic content) of dried apples was evaluated. PEF pretreatment was carried out at the following parameters: electric field strength of 1 kV/cm, specific energy inputs of 1, 3.5, and 6 kJ/kg. Moreover, variable IR-CD process parameters were also assessed (peak wavelength of 1.2 µm, distance between the infrared lamps and the apple slices of 10, 20, and 30 cm). PEF pretreatment, by disintegrating apple cells, reduced the drying time of that fruit by 11–20%. The IR-CD of apples was the most effective at the shortest distance (10 cm) between the infrared source and the apple slices; it was associated with the intense heating of its surface. PEF-pretreated samples exhibited lower retention of antioxidants and were darker and redder than untreated ones. PEF could increase the activity of enzymes responsible for oxidizing phenolic compounds to brown pigments. The use of a medium distance (20 cm) during IR-CD promoted the highest retention of antioxidant compounds (relatively prompt drying with moderate heating of the sample surface). |
| format | Article |
| id | doaj-art-466ebb75a67347358f128e1dc84ae6ea |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-466ebb75a67347358f128e1dc84ae6ea2025-08-20T02:57:41ZengMDPI AGApplied Sciences2076-34172025-02-01155234810.3390/app15052348Pulsed Electric Fields as an Infrared–Convective Drying Pretreatment: Effect on Drying Course, Color, and Chemical Properties of Apple TissueAleksandra Skarżyńska0Ewa Gondek1Małgorzata Nowacka2Artur Wiktor3Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandIn this research, the impact of the pulsed electric fields (PEF) pretreatment on the infrared–convective drying (IR-CD) of apples and selected quality indicators (antioxidant capacity, color, and total phenolic content) of dried apples was evaluated. PEF pretreatment was carried out at the following parameters: electric field strength of 1 kV/cm, specific energy inputs of 1, 3.5, and 6 kJ/kg. Moreover, variable IR-CD process parameters were also assessed (peak wavelength of 1.2 µm, distance between the infrared lamps and the apple slices of 10, 20, and 30 cm). PEF pretreatment, by disintegrating apple cells, reduced the drying time of that fruit by 11–20%. The IR-CD of apples was the most effective at the shortest distance (10 cm) between the infrared source and the apple slices; it was associated with the intense heating of its surface. PEF-pretreated samples exhibited lower retention of antioxidants and were darker and redder than untreated ones. PEF could increase the activity of enzymes responsible for oxidizing phenolic compounds to brown pigments. The use of a medium distance (20 cm) during IR-CD promoted the highest retention of antioxidant compounds (relatively prompt drying with moderate heating of the sample surface).https://www.mdpi.com/2076-3417/15/5/2348ABTS assayantioxidant capacityCIELabDPPH assayhybrid dryingIR-CD |
| spellingShingle | Aleksandra Skarżyńska Ewa Gondek Małgorzata Nowacka Artur Wiktor Pulsed Electric Fields as an Infrared–Convective Drying Pretreatment: Effect on Drying Course, Color, and Chemical Properties of Apple Tissue Applied Sciences ABTS assay antioxidant capacity CIELab DPPH assay hybrid drying IR-CD |
| title | Pulsed Electric Fields as an Infrared–Convective Drying Pretreatment: Effect on Drying Course, Color, and Chemical Properties of Apple Tissue |
| title_full | Pulsed Electric Fields as an Infrared–Convective Drying Pretreatment: Effect on Drying Course, Color, and Chemical Properties of Apple Tissue |
| title_fullStr | Pulsed Electric Fields as an Infrared–Convective Drying Pretreatment: Effect on Drying Course, Color, and Chemical Properties of Apple Tissue |
| title_full_unstemmed | Pulsed Electric Fields as an Infrared–Convective Drying Pretreatment: Effect on Drying Course, Color, and Chemical Properties of Apple Tissue |
| title_short | Pulsed Electric Fields as an Infrared–Convective Drying Pretreatment: Effect on Drying Course, Color, and Chemical Properties of Apple Tissue |
| title_sort | pulsed electric fields as an infrared convective drying pretreatment effect on drying course color and chemical properties of apple tissue |
| topic | ABTS assay antioxidant capacity CIELab DPPH assay hybrid drying IR-CD |
| url | https://www.mdpi.com/2076-3417/15/5/2348 |
| work_keys_str_mv | AT aleksandraskarzynska pulsedelectricfieldsasaninfraredconvectivedryingpretreatmenteffectondryingcoursecolorandchemicalpropertiesofappletissue AT ewagondek pulsedelectricfieldsasaninfraredconvectivedryingpretreatmenteffectondryingcoursecolorandchemicalpropertiesofappletissue AT małgorzatanowacka pulsedelectricfieldsasaninfraredconvectivedryingpretreatmenteffectondryingcoursecolorandchemicalpropertiesofappletissue AT arturwiktor pulsedelectricfieldsasaninfraredconvectivedryingpretreatmenteffectondryingcoursecolorandchemicalpropertiesofappletissue |