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Effects of pulsed electric fields and preliminary vacuum drying on freezing assisted processes in potato tissue
Food and Bioproducts Processing ( IF 3.5 ) Pub Date : 2021-01-01 , DOI: 10.1016/j.fbp.2020.11.002 Caiyun Liu , Nabil Grimi , Olivier Bals , Nikolai Lebovka , Eugene Vorobiev
Food and Bioproducts Processing ( IF 3.5 ) Pub Date : 2021-01-01 , DOI: 10.1016/j.fbp.2020.11.002 Caiyun Liu , Nabil Grimi , Olivier Bals , Nikolai Lebovka , Eugene Vorobiev
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Abstract The effects of pulsed electric field (PEF) treatment and preliminary vacuum drying (VD) on freezing assisted processes for the potato tissue were studied. The PEF treatment was done at 600 V/cm using the protocol to insure the high level of potato disintegration. The VD was done at sub-atmospheric pressure of p = 0.30 bar. Such conditions allowed relatively fast dehydration accelerated by PEF treatment at low or moderate temperatures inside sample (
中文翻译：
脉冲电场和初步真空干燥对马铃薯组织冷冻辅助过程的影响
摘要 研究了脉冲电场 (PEF) 处理和初步真空干燥 (VD) 对马铃薯组织冷冻辅助过程的影响。PEF 处理在 600 V/cm 下使用协议进行，以确保高水平的马铃薯崩解。VD 在 p = 0.30 bar 的亚大气压下进行。这种条件允许在样品内部的低温或中等温度下通过 PEF 处理加速脱水相对较快（
更新日期：2021-01-01
中文翻译：
脉冲电场和初步真空干燥对马铃薯组织冷冻辅助过程的影响
摘要 研究了脉冲电场 (PEF) 处理和初步真空干燥 (VD) 对马铃薯组织冷冻辅助过程的影响。PEF 处理在 600 V/cm 下使用协议进行，以确保高水平的马铃薯崩解。VD 在 p = 0.30 bar 的亚大气压下进行。这种条件允许在样品内部的低温或中等温度下通过 PEF 处理加速脱水相对较快（
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