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Drying Technology
An International Journal
Volume 23, 2005 - Issue 3
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Original Articles

Effect of Pulsed Electric Field on the Osmotic Dehydration and Mass Transfer Kinetics of Apple Tissue

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Pages 581-595 | Published online: 06 Feb 2007

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Read on this site (11)

Ovais Shafiq Qadri, Abhaya Kumar Srivastava & Basharat Yousuf. (2020) Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology. Critical Reviews in Food Science and Nutrition 60:10, pages 1667-1676.
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Li-Zhen Deng, Arun S. Mujumdar, Qian Zhang, Xu-Hai Yang, Jun Wang, Zhi-An Zheng, Zhen-Jiang Gao & Hong-Wei Xiao. (2019) Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review. Critical Reviews in Food Science and Nutrition 59:9, pages 1408-1432.
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Zhenyu Liu, Yanbo Song, Yuming Guo, Haiting Wang & Jiatao Liu. (2016) Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus. Drying Technology 34:6, pages 692-702.
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T. Kudra & A. Martynenko. (2015) Energy Aspects in Electrohydrodynamic Drying. Drying Technology 33:13, pages 1534-1540.
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Yali Wu, Yuming Guo & Dongguang Zhang. (2011) Study of the Effect of High-Pulsed Electric Field Treatment on Vacuum Freeze-Drying of Apples. Drying Technology 29:14, pages 1714-1720.
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Hilaire Nahimana, Min Zhang, Arun S. Mujumdar & Zhansheng Ding. (2011) Mass Transfer Modeling and Shrinkage Consideration during Osmotic Dehydration of Fruits and Vegetables. Food Reviews International 27:4, pages 331-356.
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Hind Allali, Luc Marchal & Eugène Vorobiev. (2009) Effect of Blanching by Ohmic Heating on the Osmotic Dehydration Behavior of Apple Cubes. Drying Technology 27:6, pages 739-746.
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E. Amami, L. Khezami, E. Vorobiev & N. Kechaou. (2008) Effect of Pulsed Electric Field and Osmotic Dehydration Pretreatment on the Convective Drying of Carrot Tissue. Drying Technology 26:2, pages 231-238.
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Sabrina Silva Paes, Gustavo Beulke Stringari & João Borges Laurindo. (2006) Effect of Vacuum Impregnation-Dehydration on the Mechanical Properties of Apples. Drying Technology 24:12, pages 1649-1656.
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Heping Li & HosahalliS. Ramaswamy. (2006) Osmotic Dehydration of Apple Cylinders: III. Continuous Medium Flow Microwave Heating Conditions. Drying Technology 24:5, pages 643-651.
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Articles from other publishers (38)

Xin Bao, Rui Min, Kai Zhou, Maria Victoria Traffano-Schiffo, Quan Dong & Wei Luo. (2023) Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices. Journal of Food Engineering 340, pages 111286.
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Barbara de Sousa Pinto, Ariane Carla Campos de Melo, Esly Ferreira da Costa Junior & Andréa Oliveira Souza da Costa. (2023) Novel technologies combined with osmotic dehydration for application in the conservation of fruits: an overview. Ciência Rural 53:7.
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Navin K. Rastogi. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing 241 304 .
Pingdwendé Assana Zongo, Seddik Khalloufi, Sergey Mikhaylin & Cristina Ratti. (2022) Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango. Foods 11:17, pages 2551.
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Urszula Tylewicz, Cinzia Mannozzi, Juan Manuel Castagnini, Jessica Genovese, Santina Romani, Pietro Rocculi & Marco Dalla Rosa. (2022) Application of PEF- and OD-assisted drying for kiwifruit waste valorisation. Innovative Food Science & Emerging Technologies 77, pages 102952.
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Ivan Shorstkii, Maxim Sosnin, Sergiy Smetana, Stefan Toepfl, Oleksii Parniakov & Artur Wiktor. (2022) Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials. Journal of Food Engineering 316, pages 110822.
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E. Vorobiev & N. I. Lebovka. 2022. Pulsed Electric Fields Technology for the Food Industry. Pulsed Electric Fields Technology for the Food Industry 209 269 .
Artur Wiktor, Anubhav Pratap Singh, Oleksii Parniakov, Viacheslav Mykhailyk, Ronit Mandal & Dorota Witrowa-Rajchert. 2020. Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow. Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow 155 202 .
Eugene Vorobiev & Nikolai LebovkaEugene Vorobiev & Nikolai Lebovka. 2020. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy 211 241 .
Alireza Nazari, Mohamad Ali Salehi & Behrooz Abbasi Souraki. (2019) Experimental investigation of effective factors of pulsed electric field in osmotic dehydration of apple. Heat and Mass Transfer 55:7, pages 2049-2059.
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Abdul Rahaman, Azhari Siddeeg, Muhammad Faisal Manzoor, Xin-An Zeng, Shahid Ali, Zulqarnain Baloch, Jian Li & Qing-Hui Wen. (2019) Impact of pulsed electric field treatment on drying kinetics, mass transfer, colour parameters and microstructure of plum. Journal of Food Science and Technology 56:5, pages 2670-2678.
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Zahra Allahdad, Motahareh Nasiri, Mehdi Varidi & Mohammad Javad Varidi. (2019) Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils. Journal of Food Engineering 244, pages 202-211.
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E. Dermesonlouoglou, A. Chalkia, G. Dimopoulos & P. Taoukis. (2018) Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry. Innovative Food Science & Emerging Technologies 49, pages 106-115.
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Magdalena Zielinska, Danuta Zielinska & Marek Markowski. (2017) The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon). Food and Bioprocess Technology 11:3, pages 585-602.
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Ezzeddine Amami, Wissal Khezami, Salma Mezrigui, Laxmikant S. Badwaik, Asma Kammoun Bejar, Carmen Tellez Perez & Nabil Kechaou. (2017) Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry. Ultrasonics Sonochemistry 36, pages 286-300.
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E. Dermesonlouoglou, I. Zachariou, V. Andreou & P.S. Taoukis. (2016) Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit. Food and Bioproducts Processing 100, pages 535-544.
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. 2016. Food Processing Technologies. Food Processing Technologies 447 516 .
Hasan Yildiz, Filiz Icier, Salih Eroglu & Gamze Dagci. (2016) Effects of electrical pretreatment conditions on osmotic dehydration of apple slices: Experimental investigation and simulation. Innovative Food Science & Emerging Technologies 35, pages 149-159.
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Ishfaq Ahmed, Ihsan Mabood Qazi & Suraiya Jamal. (2016) Developments in osmotic dehydration technique for the preservation of fruits and vegetables. Innovative Food Science & Emerging Technologies 34, pages 29-43.
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Francisco J. Barba, Oleksii Parniakov, Sofia A. Pereira, Artur Wiktor, Nabil Grimi, Nadia Boussetta, Jorge A. Saraiva, Javier Raso, Olga Martin-Belloso, Dorota Witrowa-Rajchert, Nikolai Lebovka & Eugène Vorobiev. (2015) Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Research International 77, pages 773-798.
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Mohamed Koubaa, Elena Roselló-Soto, Jana Šic Žlabur, Anet Režek Jambrak, Mladen Brnčić, Nabil Grimi, Nadia Boussetta & Francisco J. Barba. (2015) Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni . Journal of Agricultural and Food Chemistry 63:31, pages 6835-6846.
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N.I. Lebovka, H. Mhemdi, N. Grimi, O. Bals & E. Vorobiev. (2014) Treatment of potato tissue by pulsed electric fields with time-variable strength: Theoretical and experimental analysis. Journal of Food Engineering 137, pages 23-31.
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Jatindra SahuChung Law, Wan Daud & Arun Mujumdar. 2014. Introduction to Advanced Food Process Engineering. Introduction to Advanced Food Process Engineering 31 78 .
Henry Jäger, Katharina Schössler & Dietrich Knorr. 2014. Modern Drying Technology. Modern Drying Technology 191 236 .
Henry Jäger, Katharina Schössler & Dietrich Knorr. 2014. Modern Drying Technology. Modern Drying Technology 191 236 .
E. Amami, L. Khezami, A.B. Jemai & E. Vorobiev. (2014) Osmotic dehydration of some agro-food tissue pre-treated by pulsed electric field: Impact of impeller’s Reynolds number on mass transfer and color. Journal of King Saud University - Engineering Sciences 26:1, pages 93-102.
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Navin K. Rastogi, K.S.M.S. Raghavarao & K. Niranjan. 2014. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing 181 212 .
Sueli Rodrigues & Fabiano FernandesIngrid Aguiló-Aguayo, Pedro Elez-Martínez, Robert Soliva-Fortuny & Olga Martín-Belloso. 2012. Advances in Fruit Processing Technologies. Advances in Fruit Processing Technologies 149 184 .
Michael O. Ngadi, Mohsin Bin Latheef & Lamin Kassama. 2012. Green Technologies in Food Production and Processing. Green Technologies in Food Production and Processing 363 411 .
Farid Lebovka, Nikolai Vorobiev & Eugene ChematEugene Vorobiev & Nikolai Lebovka. 2011. Enhancing Extraction Processes in the Food Industry. Enhancing Extraction Processes in the Food Industry 25 84 .
N. A. Mishchuk & N. O. Barinova. (2011) Theoretical and experimental study of nonlinear electrophoresis. Colloid Journal 73:1, pages 88-96.
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Francesco Donsì, Giovanna Ferrari & Gianpiero Pataro. (2010) Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue. Food Engineering Reviews 2:2, pages 109-130.
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Hind Allali, Luc Marchal & Eugène Vorobiev. (2008) Blanching of Strawberries by Ohmic Heating: Effects on the Kinetics of Mass Transfer during Osmotic Dehydration. Food and Bioprocess Technology 3:3, pages 406-414.
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Michael Ngadi & Jalal Dehghannya. 2010. Mathematical Modeling of Food Processing. Mathematical Modeling of Food Processing 559 573 .
E. Amami, A. Fersi, E. Vorobiev & N. Kechaou. (2007) Osmotic dehydration of carrot tissue enhanced by pulsed electric field, salt and centrifugal force. Journal of Food Engineering 83:4, pages 605-613.
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E. Amami, A. Fersi, L. Khezami, E. Vorobiev & N. Kechaou. (2007) Centrifugal osmotic dehydration and rehydration of carrot tissue pre-treated by pulsed electric field. LWT - Food Science and Technology 40:7, pages 1156-1166.
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E. Amami, E. Vorobiev & N. Kechaou. (2006) Modelling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field. LWT - Food Science and Technology 39:9, pages 1014-1021.
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Nataliya A. Mishchuk & Fernando González-Caballero. (2006) Nonstationary electroosmotic flow in open cylindrical capillaries. ELECTROPHORESIS 27:3, pages 650-660.
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