Cell Permeabilisation, Microstructure and Quality of Dehydrated Apple Slices Treated with Pulsed Electric Field During Blanching

Om Prakash Chauhan; Shima Shayanfar; Stefan Topefl

doi:10.14429/dlsj.4.12153

Om Prakash Chauhan DRDO-Defence Food Research Laboratory
Shima Shayanfar Deutsches Institut für Lebensmitteltechnik Quakenbrück Germany
Stefan Topefl Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrück - 49610, Germany

DOI: https://doi.org/10.14429/dlsj.4.12153

Keywords: Pulse electric field (PEF), Apple, Blanching, Dehydration, Microstructure, Scanning electron microscope (SEM)

Abstract

ABSTRACT

Effect of pulsed electric field as a blanching pretreatment on cell permeabilization, microstructure and quality of dehydrated apple slices was studied. Apple slices were pulsed electric field pretreated (1.0, 1.5 and 2.0 kV/cm using 25 and 75 pulses) at a temperature of 60 and 80°C in water followed by dehydration at 60°C in a cabinet dryer. Cell disintegration index was found to increase significantly (p<0.05) with increase in the electric field strength, number of pulses and blanching temperature and thereby reducing the drying time. The dehydrated slices showed lower hardness and higher lightness (L*) values for the samples treated at higher electric field strength for longer durations. Scanning electron microscopic studies of samples revealed better retention of cellular integrity when pre-treated at a low level of PEF (1.0 kV/cm using 25 pulses) and blanched at low temperature (60°C). However, the samples treated to a level of 1.5 kV/cm and 75 pulses of PEF with subsequent blanching temperature 80°C was found to yield optimum cell permeabilization. The study suggests that PEF can be used as an effective blanching pretreatment for achieve good quality dehydrated apple slices in less drying time.

Author Biographies

Om Prakash Chauhan, DRDO-Defence Food Research Laboratory

Dr. O. P. Chauhan received his MSc and PhD in Food Technology from GB Pant University of Agriculture and Technology, Pantnagar. Presently working as Scientist E and OIC Department of Fruits and Vegetables Technology at DRDO,DFRL, Mysuru.

Shima Shayanfar, Deutsches Institut für Lebensmitteltechnik Quakenbrück Germany

Dr. Shima Shayanfar is currently working as a “Stability Scientist”, Cereals and Snacks Innovation Department, General Mills, United States.

Stefan Topefl, Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrück - 49610, Germany

Dr. StefanTopefl is currently working as a Professor at Institut für Lebensmitteltechnik e.V., Quakenbrück - 49610 Germany

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