Record Details

Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3532/
JFE-34-03
 
Title Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper.
 
Creator Ade Omowaye, B. I. O.
Rastogi, N. K.
Angersbach, A.
Knorr, D.
 
Subject 02 Drying and Dehydration
30 Spices/Condiments
 
Description Pulsed electric fields (PEF) using varying field strengths (1.0,1.5 and 2.0 kV/cm with application of 20 pulses having duration of
400 ls each) and pulse numbers (10–80) at a constant field strength of 2.0 kV/cm were applied to bell peppers as a pre-treatment to
study their influence on the products� air drying kinetics. Air drying characteristics of PEF pre-treated pepper samples immersed in
sucrose/sodium chloride solutions for either 30 or 60 min were also evaluated. Air drying was carried out at 60 �C in a fluidised bed
dryer with an air velocity of 1 m2/s.
Cell membrane permeabilisation increased with increasing field strength and higher pulse number. However,the increase became
marginal after application of more than 30 pulses. Pre-treating pepper with PEF enhanced initial drying rates significantly. The
initial rates of drying of all the PEF pre-treated samples (0.18–0.052 kg/kg min) were consistently higher than the untreated ones
(0.13–0.051 kg/kg min) until average moisture content of 3.12 kg/kg in untreated and approximately 2.2 kg/kg in the treated samples
(75 min of drying) beyond which the rate of losing water was faster in the untreated than the treated ones. Effective water diffusivity
(Deff ) values for PEF pre-treated samples pre-concentrated in osmotic solution for 30 or 60 min ranged from 0.94 to 1.36�10�9 m2/s
depending on the treatment conditions while untreated samples immersed in osmotic solution for 30 or 60 min had 0.87 and
0.99�10�9 m2/s respectively. Partial osmotic dehydration before air drying resulted in minimal decrease in Deff values in all cases
studied. The results also showed that the air drying of untreated,PEF pre-treated and partially osmotically PEF pre-treated pepper
samples occurred in the falling rate period having two different slopes.
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3532/1/Journal_of_Food_Engineering_60_%282003%29_89-98.pdf
Ade Omowaye, B. I. O. and Rastogi, N. K. and Angersbach, A. and Knorr, D. (2003) Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. Journal of Food Engineering, 60 (1). pp. 89-98.