Effect of Static High Electric Field Pre-Treatment on Microwave-Assisted Drying of Potato Slices

Ashutosh Singh, Gopu Raveendran Nair, Jamshid Rahimi, Yvan Gariepy, Vijaya Raghavan

Research output: Contribution to journalArticlepeer-review

Abstract

Dehydration of fruits and vegetables affects their physical, biochemical, and organoleptic properties. In the present study, the effect of static high electric field intensity of 4 kV/cm on drying kinetics of microwave-convective and hot air drying systems was evaluated. The studied electric field intensity had minimal to no effect on the drying kinetics of the potato slices. Less to no curling was observed for high electric field pre-treated samples compared to microwave-convective and hot-air-dried samples. This characteristic was attributed to membrane permeabilization induced by application of a high electric field.

Original languageEnglish (US)
Pages (from-to)1960-1968
Number of pages9
JournalDrying Technology
Volume31
Issue number16
DOIs
StatePublished - Dec 2013
Externally publishedYes

Keywords

  • High voltage
  • Microwave-assisted drying
  • Potato chips
  • Quality characteristics

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Physical and Theoretical Chemistry

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