How Pulsed Electric Fields Affect Texture in Dried Vegetables

This scientific article explores the impact of pulsed electric field (PEF) treatment on the glass transition temperature (Tg) of various plant tissues, such as apple, carrot, and potato. The authors found that PEF treatment lowers the Tg, indicating an increase in molecular mobility within the plant tissue. The study emphasizes the importance of understanding the combined effects of PEF and drying on the stability and final quality of dried plant products. DOI: https://doi.org/10.1016/j.ifset.2020.102566

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