Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot.

The aim of the study was to evaluate the effect of pulsed electric field (PEF) pretreatment on drying kinetics and on color and textural changes in sliced parsnip and carrot. Cell disintegration index measured in parsnips after PEF pretreatment significantly differed from the ones measured for carrots and, consequently, the reduction of the time needed to dry both samples to a final moisture content up to 5% (wet basis). The drying time of the PEF pretreated parsnip was reduced by up to 28% at 70 °C and by up to 21% at 60 °C in carrot, in comparison to untreated samples. The PEF pretreatment influenced the effective diffusivity of water into the samples going from 50 °C to 70 °C: in carrots…