@article{LammerskittenWiktorMykhailyketal.2020, author = {Lammerskitten, Alica and Wiktor, Artur and Mykhailyk, Viacheslav and Samborska, Katarzyna and Gondek, Ewa and Witrowa-Rajchert, Dorota and T{\"o}pfl, Stefan and Parniakov, Oleksii}, title = {Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials : Case of strawberry}, journal = {LWT : Food Science and Technology}, number = {134}, issn = {1096-1127}, doi = {10.1016/j.lwt.2020.110266}, institution = {Fakult{\"a}t AuL}, pages = {110266}, year = {2020}, abstract = {In this study the effect of PEF pre-treatment on the microstructure of freeze-dried strawberry dices was investigated. The PEF treatment has been performed at an electric field intensity of 1.07 kV/cm and a specific energy input of 1 kJ/kg. The samples were freeze-dried at a temperature of 45 °C and a pressure of 1 mbar. The microstructure of dried material was evaluated by different physical and optical methods, such as SEM, μ-CT and thermogravimetry. Moreover, mechanical and acoustic properties as well as the colour of processed material have been analyzed. PEF pre-treated strawberry dices showed a more uniform shape, a better retention of volume and a visual better quality compared to untreated ones. Moreover, PEF pre-treatment led to a more homogeneous distribution and a greater thickness of pores. In accordance, analysis of textural properties evidenced that PEF treated freeze-dried strawberry dices were crispier than untreated ones. Measurement of L*a*b*-values showed that PEF treated material was characterized by a more preserved colour after freeze-drying than untreated ones.}, language = {en} }