Effect of freeze-thaw and PEF pretreatments on the kinetics and | ResearchBunny

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Abstract

This study investigated the impact of freeze-thaw and pulsed electric field (PEF) pretreatments on the drying kinetics and microstructure of orange peels using conventional and ultrasound-assisted drying methods. While neither pretreatment alone significantly reduced drying time, their combination with ultrasound-assisted drying led to a substantial reduction, particularly with lower-intensity PEF. Microstructure analysis revealed that ultrasound-assisted drying better preserved the sample structure. The integration of pretreatments with ultrasound-assisted drying offers a promising approach for efficient and structure-preserving drying of orange peels.

Publisher

npj Science of Food

Published On

Aug 08, 2024

Authors

Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, Juan A. Cárcel

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