STRAWBERRY BERRY TREATMENT WITH LOW-TEMPERATURE PLASMA TO INTENSIFY FREEZE-DRYING PROCESS AND IMPROVE THEIR QUALITY
ABPSJC
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2025.04.018Keywords:
strawberries, low-temperature plasma, freeze-drying, freezing, energy efficiency, rehydration, quality, microstructure, vitamin C.Abstract
The work is aimed at assessing the effect of pretreatment with low-temperature plasma of Clery strawberries on the duration of freeze-drying, microstructural changes and quality indicators of finished products. The fresh strawberries were pre-cut into 3mm thick slices. Low-temperature plasma (NP) treatment was performed at an electric field strength of 6 kV/cm, a discharge current of 3 mA, and a pulse repetition rate of 1.5 kHz. The work investigated the effect of NP exposure on both fresh and pre-frozen samples of strawberry slices. Vacuum freeze drying was carried out in a laboratory installation at a pressure in the drying chamber of 50+/-10 Pa, a shelf temperature of 40 °C and a desublimator temperature of -35 °C. It is shown that NP treatment contributes to the formation of a volumetric developed surface structure of the ice-vapor phase transition during vacuum-freeze drying due to the effect of electrical insulation of plant cell membranes in volume. NP treatment reduces the drying time of strawberry slices by 47-89 minutes to achieve the target moisture content of 5 %. The cost of electricity for processing NP in comparison with the total cost of vacuum freeze drying is less than 1 %. Based on the experimental data obtained, it is recommended to use NP processing for pre-frozen strawberries in the BCC production line.
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Copyright (c) 2025 Oksana I. Andreeva, Ivan A. Shorstkii, Gennady V. Semenov
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