Publicación:
EFFECT OF HIGH-VOLTAGE ELECTRICAL DISCHARGE (HVED) AT HIGH FREQUENCY ON VACUUM FREEZE-DRYING TIME AND PHYSICOCHEMICAL PROPERTIES OF BLUEBERRIES

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dc.creatorRODRIGO EMILIO DÍAZ ÁLVAREZ
dc.creatorLUIS ANDRÉS SEGURA PONCE
dc.date2023
dc.date.accessioned2025-01-10T15:42:09Z
dc.date.available2025-01-10T15:42:09Z
dc.date.issued2023
dc.description.abstractVACUUM 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.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.jfoodeng.2023.111815
dc.identifier.issn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/13260
dc.languagespa
dc.publisherJOURNAL OF FOOD ENGINEERING
dc.relation.uri10.1016/j.jfoodeng.2023.111815
dc.rightsPUBLICADA
dc.subjectFreeze-drying High voltage electrical discharge
dc.subjectEffective diffusivity
dc.subjectBlueberries
dc.titleEFFECT OF HIGH-VOLTAGE ELECTRICAL DISCHARGE (HVED) AT HIGH FREQUENCY ON VACUUM FREEZE-DRYING TIME AND PHYSICOCHEMICAL PROPERTIES OF BLUEBERRIES
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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