The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried Pomace
The aim of this work was to determine the impact of pulsed electric field treatment of beetroots on select physicochemical properties of the obtained juice, spray-dried juice, and freeze-dried pomace. Pulsed electric field pretreatment of beetroots was conducted with a different number of pulses (3...
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2025-03-01
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| author | Aleksandra Jedlińska Alicja Barańska-Dołomisiewicz Katarzyna Samborska Katarzyna Rybak Artur Wiktor Dorota Witrowa-Rajchert Małgorzata Nowacka |
| author_facet | Aleksandra Jedlińska Alicja Barańska-Dołomisiewicz Katarzyna Samborska Katarzyna Rybak Artur Wiktor Dorota Witrowa-Rajchert Małgorzata Nowacka |
| author_sort | Aleksandra Jedlińska |
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| description | The aim of this work was to determine the impact of pulsed electric field treatment of beetroots on select physicochemical properties of the obtained juice, spray-dried juice, and freeze-dried pomace. Pulsed electric field pretreatment of beetroots was conducted with a different number of pulses (3 or 44 pulses) at a constant electric field strength of E = 1.07 kV/cm, which resulted in the total energy levels of 0.5 and 4 kJ/kg. The juice was dehumidified and air spray-dried with NUTRIOSE<sup>®</sup> as a drying carrier at 90/60 °C, while pomace was freeze-dried at 0.63 Pa and a shelf temperature of 20 °C. Pulsed electric field (PEF) treatment caused an increase in pigment content in beetroots and the juice. In the case of powders, the following effects were noted: a decrease in drying efficiency, changed powder color, decreased powder particle diameter. Dried juice and pomace treated with a higher pulsed electric field (PEF) treatment were characterized by the highest hygroscopicity. |
| format | Article |
| id | doaj-art-708ada3ac5a346d0adeadf8a3e7b6c6f |
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| issn | 2076-3417 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-708ada3ac5a346d0adeadf8a3e7b6c6f2025-08-20T02:15:55ZengMDPI AGApplied Sciences2076-34172025-03-01157383410.3390/app15073834The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried PomaceAleksandra Jedlińska0Alicja Barańska-Dołomisiewicz1Katarzyna Samborska2Katarzyna Rybak3Artur Wiktor4Dorota Witrowa-Rajchert5Małgorzata Nowacka6Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 02-776 Warsaw, PolandThe aim of this work was to determine the impact of pulsed electric field treatment of beetroots on select physicochemical properties of the obtained juice, spray-dried juice, and freeze-dried pomace. Pulsed electric field pretreatment of beetroots was conducted with a different number of pulses (3 or 44 pulses) at a constant electric field strength of E = 1.07 kV/cm, which resulted in the total energy levels of 0.5 and 4 kJ/kg. The juice was dehumidified and air spray-dried with NUTRIOSE<sup>®</sup> as a drying carrier at 90/60 °C, while pomace was freeze-dried at 0.63 Pa and a shelf temperature of 20 °C. Pulsed electric field (PEF) treatment caused an increase in pigment content in beetroots and the juice. In the case of powders, the following effects were noted: a decrease in drying efficiency, changed powder color, decreased powder particle diameter. Dried juice and pomace treated with a higher pulsed electric field (PEF) treatment were characterized by the highest hygroscopicity.https://www.mdpi.com/2076-3417/15/7/3834pulsed electric field (PEF)beetrootsdehumidified air spray dryingpowdersfreeze drying |
| spellingShingle | Aleksandra Jedlińska Alicja Barańska-Dołomisiewicz Katarzyna Samborska Katarzyna Rybak Artur Wiktor Dorota Witrowa-Rajchert Małgorzata Nowacka The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried Pomace Applied Sciences pulsed electric field (PEF) beetroots dehumidified air spray drying powders freeze drying |
| title | The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried Pomace |
| title_full | The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried Pomace |
| title_fullStr | The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried Pomace |
| title_full_unstemmed | The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried Pomace |
| title_short | The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried Pomace |
| title_sort | impact of pulsed electric field treatment of beetroots on the physicochemical properties of juice dried juice and dried pomace |
| topic | pulsed electric field (PEF) beetroots dehumidified air spray drying powders freeze drying |
| url | https://www.mdpi.com/2076-3417/15/7/3834 |
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