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

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: 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: 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: 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.

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