Drying Processes Assisted by PEF for Plant-Based Materials
- 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.
| Author: | Artur WiktorORCiD, Alica LammerskittenORCiD, Francisco Jose BarbaORCiD, Martin MichalskiORCiD, Stefan TöpflORCiD, Oleksii ParniakovORCiD |
|---|---|
| Title (English): | Drying Processes Assisted by PEF for Plant-Based Materials |
| DOI: | https://doi.org/10.1016/B978-0-12-815781-7.00001-9 |
| ISBN: | 978-0-12-815782-4 |
| Parent Title (English): | Innovative Food Processing Technologies : A Comprehensive Review |
| Publisher: | Elsevier |
| Document Type: | Part of a Book |
| Language: | English |
| Year of Completion: | 2021 |
| Release Date: | 2024/05/06 |
| First Page: | 271 |
| Last Page: | 280 |
| Faculties: | Fakultät AuL |
| DDC classes: | 500 Naturwissenschaften und Mathematik / 580 Pflanzen (Botanik) |
| Review Status: | Veröffentlichte Fassung/Verlagsversion |
| Collections: | nur Publikationsnachweis |