TY  - CHAP
U1  - Teil eines Buches
A1  - Wiktor, Artur
A1  - Lammerskitten, Alica
A1  - Barba, Francisco Jose
A1  - Michalski, Martin
A1  - Töpfl, Stefan
A1  - Parniakov, Oleksii
T1  - Drying Processes Assisted by PEF for Plant-Based Materials
T2  - Innovative Food Processing Technologies : A Comprehensive Review
N2  - Dehydration is a technique that has been used since ancient times. The need to develop more efficient processes to obtain dehydrated foods of higher quality from the organoleptic and nutritional point of view has led to the study of different techniques. For instance, convection drying, freeze-drying, spray drying, vacuum drying, microwave vacuum drying, infrared radiation drying, osmotic dehydration, among others have been investigated.

Over the last years, pulsed electric fields (PEF)-assisted drying has attracted the interest of several researchers due to its ability for reducing drying time, preserving at the same time some thermolabile compounds which are responsible for the aroma, nutritional and bioactive properties of food products.

Therefore, in this article, some of the most important studies regarding the application of PEF-assisted drying in food processing will be discussed.
Y1  - 2021
SN  - 978-0-12-815782-4
SB  - 978-0-12-815782-4
U6  - https://doi.org/10.1016/B978-0-12-815781-7.00001-9
DO  - https://doi.org/10.1016/B978-0-12-815781-7.00001-9
SP  - 271
EP  - 280
PB  - Elsevier
ER  -