Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials

For this study, strawberries and red bell peppers were pre-treated with pulsed electric fields (PEF) to reduce the negative effects on physical properties of the products after freeze-drying. PEF treatment was carried out at constant electric field strength of E = 1.0 kV/cm and specific energy input was varied between 0.3 and 6.0 kJ/kg (treatment time 2.0–28.6 ms). Additionally, the impact of different pre-freezing temperatures (−4 and −40 °C) on the final product quality was described. Investigations showed that due to PEF treatment a significant reduction of the shrinkage phenomena for both bell peppers and strawberries was detected compared to untreated samples with 30% and 50% lower volume losses, respectively. The rehydration capacity of PEF pre-treated freeze-dried samples increased for both matrices up to 50%. Furthermore, the mechanical properties of the final product were improved for both matrices with a significant firmness reduction up to 60%. The results of this study suggest that PEF can be an effective pretreatment with low energy requirements to improve the quality of freeze-dried fruits and vegetables.