Effects of pulsed electric fields (PEF) on vacuum drying of potato tissue were studied. PEF treatment was done using electric field strength of E = 600 V/cm and total treatment time of t_PEF = 0.1 s to reach a high level of potato tissue disintegration. The vacuum drying was performed at sub-atmospheric pressure, p = 30 kPa (that corresponds to the boiling temperature of water ≈ 70 °C), and different temperatures, T_d = 40, 50, 60 and 70 °C. The evolution of temperature inside the sample and moisture content were compared for the PEF treated and untreated samples. The dried samples were analyzed using scanning electron microscopy, textural, and capillary impregnation tests. At all drying temperatures the most significant part of free water was evaporated at relatively low temperatures inside samples (18–27 °C) and the effects of starch gelatinisation were excluded. The PEF treatment allowed noticeable decreasing of drying time (by 22–27% at T_d = 40–70 °C). The significant effects of PEF on texture and microstructure of dried potato tissue were revealed.

研究了脉冲电场（PEF）对马铃薯组织真空干燥的影响。使用E  = 600 V / cm的电场强度和t _PEF  = 0.1 s的总处理时间进行_PEF处理，以达到高水平的马铃薯组织崩解。真空干燥在低于大气压的条件下进行，p  = 30 kPa（相当于水的沸腾温度≈70°C），并且在不同的温度T _d下进行 = 40、50、60和70°C。比较了PEF处理和未处理样品的样品内部温度变化和水分含量。使用扫描电子显微镜，组织和毛细管浸渍测试对干燥的样品进行分析。在所有干燥温度下，大部分游离水在相对较低的温度（18–27°C）下蒸发，并且排除了淀粉糊化的影响。PEF处理使干燥时间显着减少（在T _d  = 40–70°C时减少了22–27％）。揭示了PEF对干燥马铃薯组织的质地和微结构的显着影响。