TY - JOUR U1 - Wissenschaftlicher Artikel A1 - Lammerskitten, Alica A1 - Wiktor, Artur A1 - Mykhailyk, Viacheslav A1 - Samborska, Katarzyna A1 - Gondek, Ewa A1 - Witrowa-Rajchert, Dorota A1 - Töpfl, Stefan A1 - Parniakov, Oleksii T1 - Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials : Case of strawberry JF - LWT : Food Science and Technology N2 - 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. KW - PEF KW - Lyophilization KW - Emerging technology KW - Thermal properties KW - Optical properties Y1 - 2020 UN - https://nbn-resolving.org/urn:nbn:de:bsz:959-opus-59174 SN - 1096-1127 SS - 1096-1127 SN - 0023-6438 SS - 0023-6438 U6 - https://doi.org/10.1016/j.lwt.2020.110266 DO - https://doi.org/10.1016/j.lwt.2020.110266 IS - 134 SP - 8 S1 - 8 ER -