ArticleFoods (Basel, Switzerland)2021
Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field-A Comparison Study.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices.Scientific reports · 2023Article
- Response Surface Methodology Approach for Predicting Convective/Infrared Drying, Quality, Bioactive and Vitamin C Characteristics of Pumpkin Slices.Foods (Basel, Switzerland) · 2023Article
- The influence of non-thermal technologies on color pigments of food materials: An updated review.Current research in food science · 2023Review
- The Effect of Processing Methods on Food Quality and Human Health: Latest Advances and Prospects.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
11 authors.
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Abstract
The aim of this work was to compare selected physicochemical properties of air dried 'Golden Delicious' apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP-400 MPa for 15 min, US-21 kHz, 180 W for 45 min, PEF-1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.
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