Influence of pulsed electric field (PEF) on the drying rate of foods during the hot air drying process is investigated. Nine kinds of fruits and vegetables and two kinds of marine products are used as the samples, and changes in the weight of these samples during the process are evaluated. PEF is applied to the samples using parallel plate electrodes. The applied voltage ranges from 0.4 to 3 kV, and the input energy of the sample ranges from 1.5 to 115.5 J/g. The samples are dehydrated using a hot air dryer after the PEF treatment. The drying rate of leafy vegetables, apples, and wakame seaweed is accelerated by PEF. The results show that the moisture permeability of membrane can be improved by destroying the cell membrane by PEF. On the other hand, there is no effect on root vegetables because their hard tissues are hard to destroy. © 2020 Institute of Electrical Engineers of Japan. Published by John Wiley & Sons, Inc.

中文翻译：

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干燥速率对脉冲电场对新鲜食品进行热风干燥的影响

研究了热风干燥过程中脉冲电场（PEF）对食品干燥速率的影响。样品使用9种水果和蔬菜以及2种海产品，并评估了这些样品在加工过程中的重量变化。使用平行板电极将PEF应用于样品。施加的电压范围为0.4至3 kV，样品的输入能量范围为1.5至115.5 J / g。PEF处理后，使用热风干燥机将样品脱水。PEF加快了叶类蔬菜，苹果和裙带菜海藻的干燥速度。结果表明，PEF破坏细胞膜可提高膜的透湿性。另一方面，对根菜没有影响，因为根菜的硬组织很难被破坏。©2020日本电气工程师学会。由John Wiley＆Sons，Inc.发布