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

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: 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: 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: 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. 

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