Al-Sayed, LubanaBoy, VirginieMadieta, EmmanuelMehinagic, EmiraLanoisellé, Jean-Louis2019-03-112019-03-112018-09-079788490486887https://riunet.upv.es/handle/10251/117944[EN] The influence of pulsed electric fields (PEF) treatment on freeze-drying for potato and strawberry tissues was investigated. Samples were pre-treated by PEF ( 400 V cm-1) for different treatment times. Freeze-drying was carried out at -17°C and 18.4 Pa or 30 Pa for potato and strawberry tissues, respectively. The effects of PEF pre-treatment was compared with intact samples. The drying time was reduced by 35% for potato and 30% for strawberry. The sample rehydration capacity and the electrolytes released during the rehydration were higher for pre-treated samples. Strawberries texture was characterized by the hardness, the cohesiveness and the springiness.8Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)DryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationPulsed electric fieldsFreeze-dryingPotatoStrawberryTextural PropertiesCapítulo de libro10.4995/IDS2018.2018.7484Abierto