Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated Carrots

ABSTRACT High intensity electrical field pulse (0.22 to 1.60 kV/cm) pretreatment was tested to accelerate the osmotic dehydration of carrot. Applied energy in the range of 0.04 to 2.25 kJ/kg, increased cell disintegration index in the range of 0.09 to 0.84 with < 1 °C rise in the product temperat...

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Bibliographic Details
Published in:Journal of food science 1999-11, Vol.64 (6), p.1020-1023
Main Authors: Rastogi, N.K., Eshtiaghi, M.N., Knorr, D.
Format: Article
Language:English
Subjects:
Biological and medical sciences
carrot
Carrots
Dehydration
electric field
Electricity
Food industries
Food science
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
mass transfer
osmotic dehydration
pulse treatment
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Summary:ABSTRACT High intensity electrical field pulse (0.22 to 1.60 kV/cm) pretreatment was tested to accelerate the osmotic dehydration of carrot. Applied energy in the range of 0.04 to 2.25 kJ/kg, increased cell disintegration index in the range of 0.09 to 0.84 with < 1 °C rise in the product temperature. The effective diffusion coefficients of water and solute, determined using a Fickian diffusion model, increased exponentially with electric field strength according to D = A exp(‐B/E). The rise in effective diffusion coefficient may be attributed to an increase in cell wall permeability, facilitating transport of water and solute. Such increase was evidenced by cell disintegration index and softening of product.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb12272.x