The production of dried snacks with high nutritional value represents a valid alternative to use the kiwifruit waste as undersized fruits, with a positive economic impact on the entire production chain. Therefore, this work aimed to evaluate the effect of pulsed electric field - PEF (200 V/cm) and/or osmotic dehydration - OD pre-treatments on drying kinetics (50, 60, 70 degrees C), texture, colour, and sensorial properties of yellow kiwifruit snacks. The drying kinetics were significantly influenced both by applied treatment and drying temperature. The firmness of the kiwifruit snacks was improved by the combination of PEF/OD pre-treatments. In general, drying temperature of 70 degrees C and the use of combined pre-treatments seem to be a good compromise to reduce drying time and obtain products with high quality in terms of colour, firmness, and overall acceptability.
Application of PEF- and OD-assisted drying for kiwifruit waste valorisation / Tylewicz, Urszula; Mannozzi, Cinzia; Manuel Castagnini, Juan; Genovese, Jessica; Romani, Santina; Rocculi, Pietro; Dalla Rosa, Marco. - In: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. - ISSN 1466-8564. - 77:(2022), p. 102952. [10.1016/j.ifset.2022.102952]