Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms

The study examined the effects of pulsed electric field treatment on kinetics and properties convective-dried mushrooms using different drying agents. Increasing air temperature reduced time, while use dehumidified resulted in faster water removal. PEF treatment, depending parameters, shortened time maximum by 12% or extended time. physical (dry matter content, rehydration properties, hygroscopic color) chemical (polyphenols content anti-oxidant activity) were analyzed. dry contents influenced temperature, pre-treatment did not influence both cases humidity. However, color parameters affected method energy input, with higher input leading to decreased lightness, increased redness, saturation. analyses revealed that compounds dried various factors, non-dehumidified polyphenol increasing, whereas caused more phenolic degradation if it was combined treatment. Anti-oxidant activity varied agent, generally exhibiting better properties. highest total best obtained for pre-treated 3 kJ/kg at a 70 °C.