Modelling and Evaluation of the Effect of Pulsed Electric Fields and High Pressure Processing Conditions on the Quality Parameters of Osmotically Dehydrated Tomatoes

Abstract

This study explores the osmotic dehydration (OD) of fresh-cut cherry tomatoes through the application of Pulsed Electric Fields (PEF) and High-Pressure (HP) pre-treatments. Untreated, PEF-treated (1.8 kV/cm, 0–300 pulses), and HP-treated (0–600 MPa, 5 min) tomatoes were subjected to osmotic dehydration at 35 °C for up to 3 h. The results reveal that a 100-pulse PEF treatment and HP treatment at 600 MPa yielded optimal outcomes in terms of both OD enhancement (with effective moisture diffusion coefficients of 7.91 · 10−10 m2/s for PEF and 7.40 · 10−10 m2/s for HP-treated tomatoes compared to 5.17 · 10−10 m2/s for untreated samples) and product acceptability (achieving overall acceptance scores between 7 and 8). Applying PEF (100 pulses) and HP (600 MPa) pre-treatments reduced the water activity (aw) to 0.887 and 0.760, respectively, after 3 h of OD, compared to aw = 0.923 for untreated OD samples. The selection of these pre-treatment conditions enabled effective dehydration and quality retention, extending the shelf life by up to 40 days under chilled storage.

Keywords

• <i>Lycopersicon esculentum</i>
• cherry tomato
• osmotic dehydration
• pulsed electric fields
• high pressure