Main Article Content
The aim of this work is to study the effect of pulsed electric field (PEF) on the osmotic dehydration and mass transfer kinetics of strawberries tissue and to compare the physical properties of pre-treated strawberries by the PEF and the traditional treatment. In this study, the PEF intensity was about 4 kV/cm and pulsed numbers of 50, 100, 150 and 200 pulses, respectively. The result showed that the water loss and the solid gain of pre-treated strawberries by the PEF were higher than of the traditional treatment. The average percentage of the weight loss was decreased to 11.99±0.18 and the percentage of the weight of sucrose solution was increased to 0.31 as a result of the concentrated in the sucrose solution decreased of about 58 oBrix. The values of the concentrated strawberries of about 37.67 oBrix with the pulsed numbers of 50, 100, 150 and 200 pulses were higher than about 39.67, 40.33, 46.33, and 45.33o Brix, respectively. It was shown that the PEF method resulted in sucrose higher than the traditional treatment, this method was also reduced the immersion time of the strawberry compote with 40o Brix. The pulsed numbers of 150 pulses lasts for 11 hrs., which was less than the traditional treatment that lasts more than 24 hrs. The color of L*, a* and b* of pre-treated strawberries by the PEF was not significantly different (p > 0.05). It was shown that the pulsed electric fields can be reduced the osmotic dehydrate time, maintaining to color, texture and same the fresh-like characteristics of strawberries.
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