Abstract This study aimed to investigate the use of pulsed electric fields (PEF) (2 kV/ cm; 1.5 KJ kg−1) as pre-treatment hot air drying process for improvement quality and functional properties saffron. Analysis flavouring, aroma colouring strength (E1%λmax), crocins pattern (UHPLC-MS/MS), total polyphenol content (TPC) antioxidant activity (AOA) were performed after processing during aging at...

The effects of pulsed electric field (PEF) treatment and preliminary vacuum drying (VD) on freezing assisted processes for the potato tissue were studied. PEF was done at 600 V/cm using protocol to insure high level disintegration. VD sub-atmospheric pressure p = 0.30 bar. Such conditions allowed relatively fast dehydration accelerated by low or moderate temperatures inside sample (<50 °C). Imp...

Electrohydrodynamic (EHD) drying is an energy-efficient method. This novel technology operates at room temperature, which makes it particularly suitable for biomaterials that contain heat-sensitive compounds. It has a higher rate than other low-temperature methods, such as solar and freeze-drying. However, its not high enough to compete with conventional thermal hot-air drying. For industrial a...

Curcuminoids, the bioactive compounds with many beneficial effects on human health, exist in Curcuma longa (turmeric). In present study, impact of different cell disintegration techniques to enhance total curcuminoid recovery (TC) from fresh and dried turmeric was investigated. The thermal pretreatment (TP), ultrasound (UP), enzyme (EP), pulsed electric field (PEF) curcumin (CUR), demethoxycurc...

Freeze drying has been a very successful technology in the food and pharma industries, particularly owing to benefits it offers terms of product quality. It is most recommended for high-value foods those that contain heat-sensitive ingredients. Over years, meet industry requirements, several variants freeze-drying have developed, even specific applications. The process highly energy-intensive t...