Abstract This work discusses the effect of pulsed electric field (PEF) parameters on the convective drying process of fresh onions. First, the PEF treatment parameters and their influence on the cell disruption were investigated by applying various PEF settings (W = 0.2–20.0 kJ/kg, E = 0.36–1.07 kV/cm). The diffusion coefficient De was calculated and mathematic modeling was conducted. PEF was found to enhance the internal diffusion, but not necessarily to result in an increased drying rate. The shortest drying time at a drying temperature of 60 °C was achieved for onion samples treated at 4 kJ/kg and 1.07 kV/cm. Subsequent drying trials were performed at the pre-determined PEF settings and different drying temperatures resulting in a PEF related drying time reduction of 30.3%, 21.4% and 6.4% at 45 °C, 60 °C and 75 °C to reach a residual moisture (Mr) of 7%, respectively.

中文翻译：

---

脉冲电场 (PEF) 预处理对洋葱对流干燥动力学的影响

摘要 本文讨论了脉冲电场 (PEF) 参数对新鲜洋葱对流干燥过程的影响。首先，通过应用各种 PEF 设置（W = 0.2–20.0 kJ/kg，E = 0.36–1.07 kV/cm）研究 PEF 处理参数及其对细胞破坏的影响。计算扩散系数De并进行数学建模。发现 PEF 可增强内部扩散，但不一定会导致干燥速率增加。对于以 4 kJ/kg 和 1.07 kV/cm 处理的洋葱样品，在 60 °C 的干燥温度下实现了最短的干燥时间。随后的干燥试验在预先确定的 PEF 设置和不同的干燥温度下进行，导致 PEF 相关的干燥时间在 45°C 下减少了 30.3%、21.4% 和 6.4%，