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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES Title: Effect of Pulsed Electric Field Pre-Treatment on Osmotic Dehydration of Strawberries

Authors
item Tian, Hongping - UC DAVIS, DAVIS, CA
item Hu, Wenchao - ZHEJIANG UNIV., CHINA
item Wang, Jiangping - ZHEJIANG UNIV., CHINA
item Ying, Yibin - ZHEJIANG UNIV., CHINA
item Pan, Zhongli

Submitted to: Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE)
Publication Type: Abstract Only
Publication Acceptance Date: December 15, 2006
Publication Date: N/A

Interpretive Summary: The objective of this research was to study the effect of pulsed electric fields (PEF) as a pretreatment on osmotic dehydration characteristics and quality of strawberries. The results showed that PEF pre-treatment significantly enhanced the osmotic dehydration rate. The electric field strength had more influence on the water loss rate, the solid gain rate and vitamin C than the pulse number. This study also revealed that PEF pre-treatment reduced the vitamin C content of strawberries.

Technical Abstract: The objective of this research was to study the effect of pulsed electric fields (PEF) as a pre-treatment on osmotic dehydration characteristics and quality of strawberries. The studied PDF treatment conditions included three strengths of electric field (1.0, 2.0, 3.0 Kw/cm) and three numbers of pulse (10, 30, 50, 70). Mass transfer and vitamin C content were investigated during the osmotic dehydration of strawberries in a sucrose solution with a concentration of 50°Brix and a temperature of 50°C. The time of dehydration was 180 minutes and the weight ratio of material to solution was 1:10. The results showed that PEF pre-treatment significantly enhanced the osmotic dehydration rate. The electric field strength had more influence on the water loss rate, the solid gain rate and vitamin C than the pulse number. The most water loss among the treatments was obtained by the PEF conditions of 3.0 Kw/cm electric field strength and 30 pulse number. This study also revealed that PEF pre-treatment reduced the vitamin C content of strawberries.

Last Modified: 10/23/2014