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Combined effect of pulsed electric fields and ultrasound on mass energy transfer and diffusion coefficient of plum

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Abstract

The aim of the study was to investigate the impact of combined application of pulsed electric fields (PEF) and ultrasound (US) pre-treatment on drying kinetics, mass transfer and convective water diffusion coefficient on plum fruit. The treatment was performed by using plum fruit in water for uniform distribution of electric conductivity and PEF treatment was applied at 1, 2 and 3 kV/cm, 50 pulses followed by US, 40 kHz with 99% frequency for 30 min and 27 ± 2 °C. Cell disintegration, drying kinetics, mass transfer and diffusion coefficient were calculated, and results showed that plums treated at 3 kV/cm intensity exhibited higher cell disintegration followed by 2 and 1 kV/cm. Furthermore, the investigation of PEF and US pre-treatment for drying kinetics and convective diffusion coefficient revealed that plums treated at 3 kV/cm contributed higher drying rate and convective water diffusion coefficient at uniform, pulse number, temperature and sonication time followed by 2 and 1 kV/cm. This study stated that combined treatment of PEF and US increased the cell disintegration, drying rate and also facilitate convective water diffusion as compared to untreated intact tissues.

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Acknowledgments

This research was supported by the National Natural Science Foundation of China (21576099) the S&T projects of Guangdong Province (2017B020207001 and 2015A030312001), as well as the 111 Project (B17018).

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Authors and Affiliations

  1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China

    Abdul Rahaman, Xin-An Zeng, Muhammad Adil Farooq & Muhammad Faisal Manzoor

  2. Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China

    Abdul Rahaman, Xin-An Zeng & Muhammad Faisal Manzoor

  3. School of Medicine, South China University and Technology, Guangzhou, China

    Ankita Kumari

  4. Institute of Food Science and Nutrition, University of Sargodha, Sargodha, 40100, Pakistan

    Muhammad Adil Farooq

  5. Department of Food Engineering and Technology, Faculty of Engineering and Technology, University Gezira, Wad Medani, Sudan

    Azhari Siddeeg

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  1. Abdul Rahaman
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  2. Xin-An Zeng
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  5. Azhari Siddeeg
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Correspondence to Abdul Rahaman or Xin-An Zeng.

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Rahaman, A., Zeng, XA., Kumari, A. et al. Combined effect of pulsed electric fields and ultrasound on mass energy transfer and diffusion coefficient of plum. Heat Mass Transfer 57, 1087–1095 (2021). https://doi.org/10.1007/s00231-020-03004-7

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