Publicación: EFFECT OF HIGH-VOLTAGE ELECTRICAL DISCHARGE (HVED) AT HIGH FREQUENCY ON VACUUM FREEZE-DRYING TIME AND PHYSICOCHEMICAL PROPERTIES OF BLUEBERRIES
Fecha
2023
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JOURNAL OF FOOD ENGINEERING
Resumen
VACUUM FREEZE-DRYING PROVIDES HIGH-QUALITY FOOD PRODUCTS. HOWEVER, IT REQUIRES LONG OPERATING TIMES AND HIGH ENERGY CONSUMPTION. HIGH VOLTAGE ELECTRICAL DISCHARGE (HVED) IS AN EMERGING TECHNOLOGY THAT COULD ENHANCE FREEZE-DRYING RATES AND FINAL PRODUCT QUALITY. THIS STUDY AIMED TO EVALUATE THE EFFECT OF HVED AT HIGH FREQUENCY (200 KHZ) ON FREEZE-DRYING KINETICS OF BLUEBERRIES (EFFECTIVE MOISTURE DIFFUSIVITY, DRYING TIMES) AND THE PHYSICOCHEMICAL PROPERTIES OF THE RESULTING FREEZE-DRIED FRUITS. BLUEBERRIES WERE PRETREATED AT DIFFERENT ELECTRIC FIELD
STRENGTHS (10, 20, AND 30 KV/CM) AND OPERATIONAL TIMES (10, 20, AND 30 S) AND FREEZE-DRIED UNTIL CONSTANT WEIGHT.
THE HVED TREATMENT AT 30 KV/CM AND 30 S EXHIBITED THE BEST MOISTURE DIFFUSIVITY VALUES AND REDUCED DRYING TIME
BY AT LEAST 30% COMPARED WITH UNTREATED SAMPLES. SAMPLES TREATED WITH HVED AND FREEZE-DRIED PRESERVED THEIR
SHAPE AND PREVENTED SHRINKAGE. APPLYING HVED AS A PRETREATMENT ELECTROTECHNOLOGY CAN HELP IMPROVE THE EF-
FICIENCY OF FREEZE-DRYING AND THE QUALITY OF DRIED FOOD PRODUCTS.
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Palabras clave
Freeze-drying High voltage electrical discharge, Effective diffusivity, Blueberries
