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

doi:10.1080/07373937.2013.805142

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 journal › Article › peer-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 language	English (US)
Pages (from-to)	1960-1968
Number of pages	9
Journal	Drying Technology
Volume	31
Issue number	16
DOIs	https://doi.org/10.1080/07373937.2013.805142
State	Published - Dec 2013
Externally published	Yes

Keywords

High voltage
Microwave-assisted drying
Potato chips
Quality characteristics

ASJC Scopus subject areas

General Chemical Engineering
Physical and Theoretical Chemistry

Online availability

10.1080/07373937.2013.805142

Library availability

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title = "Effect of Static High Electric Field Pre-Treatment on Microwave-Assisted Drying of Potato Slices",

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.",

keywords = "High voltage, Microwave-assisted drying, Potato chips, Quality characteristics",

author = "Ashutosh Singh and Nair, {Gopu Raveendran} and Jamshid Rahimi and Yvan Gariepy and Vijaya Raghavan",

note = "Funding Information: The authors are grateful to NSERC (Natural Sciences and Engineering Research Council of Canada) for its financial support for this study. Copyright: Copyright 2013 Elsevier B.V., All rights reserved.",

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AU - Singh, Ashutosh

AU - Nair, Gopu Raveendran

AU - Rahimi, Jamshid

AU - Gariepy, Yvan

AU - Raghavan, Vijaya

N1 - Funding Information: The authors are grateful to NSERC (Natural Sciences and Engineering Research Council of Canada) for its financial support for this study. Copyright: Copyright 2013 Elsevier B.V., All rights reserved.

PY - 2013/12

Y1 - 2013/12

N2 - 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.

AB - 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.

KW - High voltage

KW - Microwave-assisted drying

KW - Potato chips

KW - Quality characteristics

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

Abstract

Keywords

ASJC Scopus subject areas

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