Research Progress on the Application of Pretreatment of Pulsed Electric Field in Fruit and Vegetable Drying

Abstract

As a new non thermal pretreatment technology, pulsed electric field (PEF) has excellent characteristics such as short time consumption, low energy consumption and green environmental protection. In this paper, the mechanism of pulsed electric field and its application as pretreatment technology in the field of fruit and vegetable drying, such as hot air drying, freeze drying, microwave drying, osmotic drying, spray drying and vacuum drying, are reviewed. Compared with untreated, PEF pretreatment can improve the dehydration rate, reduce production costs, improve the retention rate of nutrients in the sample, and make the quality of dried products better. However, PEF has some problems, such as the specificity between the parameters and the processing matrix, and the safety of the pretreated food. In the future, it is necessary to strengthen the parameter matching and safety research of PEF, so as to provide new ideas and references for the in-depth research of PEF pretreatment in the field of fruit and vegetable drying.

Keywords

• pretreatment
• pulsed electric field
• fruits and vegetables
• drying
• dehydration rate