The aim of this study was to analyze the quality of red bell pepper juice pressed from pulsed electric field (PEF) treated vegetables and to evaluate the quality of spray dried powders obtained from this juice. The juices pressed from PEF treated material were characterized by similar total soluble solids, lower electrical conductivity and pH, higher turbidity and viscosity in comparison to the untreated material. The juice from PEF pretreated bell pepper exhibited higher vitamin C and lower total phenolics content. The powders obtained from PEF treated material showed higher retention of vitamin C, similar retention of carotenoids but lower level of total phenolics. The particles of powder obtained from bell pepper treated by 3 kJ/kg had significantly bigger diameters in comparison to the control material. Only powders obtained from the material pretreated by 1 kJ/kg exhibited lower hygroscopicity in comparison to the reference material.

Industrial relevance

Spray drying belongs to one of the most important technologies used in food industry to produce powders. Performed research, for the first time ever, demonstrated that PEF treatment applied before juice pressing, can improve the retention of vitamin C, the storage behavior (decrease the hygroscopicity) and lightness of spray dried bell pepper powders while keeping almost unchanged vast majority of other properties.

中文翻译：

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青椒脉冲电场预处理对喷雾干燥汁液选择性能的影响

这项研究的目的是分析从脉冲电场（PEF）处理过的蔬菜榨取的红灯笼椒汁的质量，并评估从这种汁获得的喷雾干燥粉末的质量。与未经处理的材料相比，由PEF处理的材料压榨的汁液的特征在于总可溶性固形物相似，电导率和pH值较低，浊度和粘度较高。PEF预处理灯笼椒的汁液显示出较高的维生素C和较低的总酚含量。从PEF处理过的材料中获得的粉末显示出较高的维生素C保留率，类似的类胡萝卜素保留率，但总酚含量较低。与对照材料相比，从甜椒中以3 kJ / kg处理的粉末颗粒的直径明显更大。

行业相关性

喷雾干燥属于食品工业中生产粉末的最重要技术之一。首次进行的研究表明，在榨汁前进行PEF处理可以改善喷雾干燥的灯笼椒粉中的维生素C的保留率，贮藏性能（降低吸湿性）和轻度，同时保持几乎不变属性。