Введение

spfp

Хранение и переработка сельхозсырья

Storage and Processing of Farm Products

2072-96692658-767X

РОСБИОТЕХ

10.36107/spfp.2023.418

spfp-418

Research Article

ФИЗИЧЕСКИЕ И ХИМИЧЕСКИЕ МЕТОДЫ ПЕРЕРАБОТКИ СЕЛЬХОЗПРОДУКЦИИ

PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Влияние предварительной обработки импульсным электрическим полем на процесс сушки: обзор предметного поля

Influence of Pre-Treatment by a Pulsed Electric Field on the Drying Process: Scoping Review

https://orcid.org/0000-0002-6613-439X

Бурак

Леонид Чеславович

Burak

Leonid Ch.

leonidburak@gmail.com

https://orcid.org/0000-0002-8579-2689

Сапач

Александр Николаевич

Sapach

Aleksander N.

aleksandr@belrosakva.by

ООО «БЕЛРОСАКВА»БеларусьBELROSAKVA llCBelarus

2023

30062023

024471

2023

Бурак Л.Ч., Сапач А.Н.

Burak L.C., Sapach A.N.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.spfp-mgupp.ru/jour/article/view/418

Введение

Введение: Основное влияние на качество сушеных продуктов, включая физико-химические, микробиологические, органолептические показатели и пищевую ценность, оказывает используемый технологический процесс сушки. Цель данной статьи —критический обзор результатов опубликованных научных исследований применения импульсного электрического поля, с целью обработки пищевых продуктов перед процессом сушки.

Материалы и методы

Материалы и методы: Поиск научной литературы на английском языке по вопросам влияния предварительной обработки сырья импульсным электрическим полем на процесс сушки и качество готовой сушеной продукции проводили в библиографических базах «Scopus» и «Web of Science». В качестве временных рамок для обзора научных публикаций был принят период 2006–2023 гг. При отборе публикаций для обзора приоритет отдавали высокоцитируемым источникам (показатель цитируемости выше 3). Протокол PRIZMA отражает этапы отбора источников. Результаты анализа источников представлены в виде таблиц и диаграмм для визуализации данных. Материалами для исследования послужили 126 статей.

Результаты

Результаты: Сушка с применением предварительной обработки импульсным электрическим полем способствует сохранению физико химических свойств высушенных продуктов, их цвета и содержащихся биологически активных соединений, а также улучшает кинетику сушки. В отличие от традиционных технологий, сушка с использованием импульсного электрического поля обеспечивает селективную дезинтеграцию клеток, не оказывая при этом отрицательного воздействия на качество продукта. Предварительная обработка импульсным электрическим полем вызывает инактивацию микроорганизмов и окислительных ферментов, что способствует максимальному сохранению качественных показателей готового продукта после сушки. Плоды и овощи, предварительно обработанные импульсным электрическим, обладают улучшенными качественными показателями после сушки по сравнению с теми, которые не подвергались обработке. Готовые продукты, обработанные импульсным электрическим полем перед сушкой, имели более насыщенный цвет и более высокую антиоксидантную активность, а также время процесса сушки таких продуктов значительно короче.

Выводы

Выводы: Предварительная обработка импульсным электрическим полем перед сушкой способствует сокращению времени сушки, снижению энергоемкости и сохранению биологически активных соединений в готовом продукте. Материалы данной статьи могут быть использованы при проведении дальнейших научных исследований и промышленного использования данной технологии обработки.

Introduction

Introduction: The main influence on the quality of dried products, including physicochemical, microbiological, organoleptic indicators and nutritional value, is exerted by the drying process used. Recently, as a method of pre treatment of plant materials before drying, the method of exposure to a pulsed electric field is used. The purpose of this article is to critically review the results of published scientific studies on the use of a pulsed electric field to treat foodstuffs prior to the drying process. The assessment of the action of a pulsed electric field was analyzed on the basis of the obtained physical and organoleptic indicators of dried products and drying kinetics.

Materials and Methods

Materials and Methods: The search for foreign scientific literature in English on the influence of pre-treatment of raw materials by a pulsed electric field on the drying process and the quality of finished dried products was carried out in the bibliographic databases «Scopus» and «Web of Science». The period 2006–2023 was adopted as the time frame for the review of scientific publications. When performing the work, scientific methods were used to search and screen scientific literature, extract data, analyze them, systematize and generalize. When selecting publications for review, priority was given to highly cited sources (citation index above 3). The results of the analysis were presented in the form of tables and charts for data visualization. To review the subject field of the study, an algorithm was used in accordance with the PRIZMA protocol and a scheme for conducting the study was drawn up. Materials for the study were 126 articles.

Results

Results: A review ofthe scientific literature showed that drying with the use of pre-treatment with a pulsed electric field contributes to the preservation of the physico-chemical properties of dried products, their colour and contained biologically active compounds, and also improves the drying kinetics. Unlike traditional technologies, drying using a pulsed electric field provides selective disintegration of cells without adversely affecting the quality of the product. Pre-treatment with a pulsed electric field causes inactivation of microorganisms and oxidative enzymes, which contributes to the maximum preservation of the quality indicators of the finished product after drying. Fruits and vegetables pre-treated with pulsed electric have improved quality after drying compared to those that have not been processed. Finished products treated with a pulsed electric field before drying had a more saturated color and higher antioxidant activity, and the drying process time for such products is much shorter.

Conclusions

Conclusions: Processing with a pulsed electric field is one of the innovative technologies that can be used to improve the quality of dried products and optimize traditional drying methods. Pre-treatment with a pulsed electric field before drying helps to reduce the drying time, reduce energy consumption and preserve biologically active compounds in the finished product. The materials of this article can be used in further scientific research and industrial use of this processing technology.

сушкаобработкаимпульсное электрическое полепроницаемостьвакуумная сушкасублимационная сушкакачествоэффективностьэнергоемкость

dryingprocessingpulsed electric fieldpermeabilityvacuum dryingfreeze dryingqualityefficiencyenergy intensity

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The authors declare that there are no conflicts of interest present.