IDENTIFYING THE BEST CONDITIONS FOR DRYING JERUSALEM ARTICHOKE TUBERS USING A PULSED ELECTRIC FIELD
Keywords:
Jerusalem artichoke, pulsed electric field, drying process, inulin preservation, nutritional quality, electric field intensity, pulse duration, pulse frequency, energy efficiency, moisture removal, drying temperature, food processing technology.Abstract
This study investigates the optimal conditions for drying Jerusalem artichoke tubers using Pulsed Electric Field (PEF) technology. The research focuses on understanding how various parameters—such as electric field intensity, pulse duration, pulse frequency, and drying temperature—affect the drying efficiency and nutritional preservation of Jerusalem artichokes. By leveraging PEF, the study aims to reduce drying time and energy consumption while maintaining the tubers' inulin content, a crucial prebiotic fiber. The findings suggest that the optimal PEF conditions for drying Jerusalem artichokes are a field intensity between 1-3 kV/cm, pulse durations of 1-5 microseconds, and drying temperatures between 40-60°C. This method shows significant potential for improving the drying process of Jerusalem artichokes, offering benefits such as improved product quality, nutrient retention, and energy efficiency.
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