ArticleMolecules (Basel, Switzerland)2023
The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Evaluation of Water Status and Thermal Characteristics of Dried Carrot Half-Slices in Correlation with Physicochemical and Sensory Properties.Molecules (Basel, Switzerland) · 2026Article
- Effects of Moderate Electric Field Pretreatment on the Efficiency and Nutritional Quality of Hot Air-Dried Apple Slices.Foods (Basel, Switzerland) · 2025Article
- The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Molecules (Basel, Switzerland) · 2024Article
- Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze- and Air-Dried New Zealand Apricots.Foods (Basel, Switzerland) · 2024Article
- Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors.
Funding
Abstract
Drying is one of the oldest methods of obtaining a product with a long shelf-life. Recently, this process has been modified and accelerated by the application of pulsed electric field (PEF); however, PEF pretreatment has an effect on different properties-physical as well as chemical. Thus, the aim of this study was to investigate the effect of pulsed electric field pretreatment and air temperature on the course of hot air drying and selected chemical properties of the apple tissue of Gloster variety apples. The dried apple tissue samples were obtained using a combination of PEF pretreatment with electric field intensity levels of 1, 3.5, and 6 kJ/kg and subsequent hot air drying at 60, 70, and 80 °C. It was found that a higher pulsed electric field intensity facilitated the removal of water from the apple tissue while reducing the drying time. The study results showed that PEF pretreatment influenced the degradation of bioactive compounds such as polyphenols, flavonoids, and ascorbic acid. The degradation of vitamin C was higher with an increase in PEF pretreatment intensity level. PEF pretreatment did not influence the total sugar and sorbitol contents of the dried apple tissue as well as the FTIR spectra. According to the optimization process and statistical profiles of approximated values, the optimal parameters to achieve high-quality dried apple tissue in a short drying time are PEF pretreatment application with an intensity of 3.5 kJ/kg and hot air drying at a temperature of 70 °C.
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