The aim of the study was to investigate the impact of pulsed electric field (PEF) treatment on the convective drying kinetics of a carrot and color and microstructure changes of the dried product. Samples were treated by PEF with the specific energy input equal to 5.63, 8 and 80 kJ · kg⁻¹. After PEF treatment, thermal conductivity and electrical conductivity were measured. Drying time of the PEF-treated samples was reduced up to 8.2% (W_s = 8 kJ · kg⁻¹, 5 kV · cm⁻¹; 10 pulses) in comparison to intact tissue. Statistical analysis showed that Midilli et al.’s model was considered to describe the kinetics of the process the most precisely. Pulsed electric field treatment increased the effective water diffusion coefficient up to 16.7%. Moreover, PEF treatment and drying caused the alteration of the sample color. After drying, the lightness and chroma were higher or unchanged in comparison to the intact tissue. The dried PEF-treated samples exhibited significantly higher redness (higher value of a^* parameter) in comparison to the untreated dried samples. Moreover, the visual inspection of scanning electron microscope images revealed that PEF pretreatment performed at high electric field intensity (5 kV · cm⁻¹, regardless of pulse number) provoked the material to form greater cavities during drying in comparison to the untreated material.

A lot of effort is put to decrease the energy consumption of drying. This effect might be achieved by shift of a drying technology e.g. from a hot-air to a microwave-vacuum method. Moreover, an unconventional pre-treatment such as ultrasound or pulsed electric field may modify a cellular tissue, what influences drying kinetics of plant tissue. The aim of the study was to analyse the quality of microwave-vacuum dried, osmodehydrated (OD) cranberries processed by the means of blanching and ultrasound (US) or blanching followed by pulsed electric field and sonication (PEF + US) in comparison to traditionally treated material. Physical, chemical and sensorial properties of cranberry fruits were assessed. What is more, the impact of aforementioned unconventional treatments on the kinetics of microwave-vacuum dried cranberries was studied. Microwave-vacuum drying process was very short (25-38 min) in comparison to convective drying, which lasted several hours (13.2 h). Most of the samples subjected to US and PEF + US treatments before OD and drying were characterized by similar or a higher amount of bioactive compounds such as polyphenols, anthocyanins and flavonoids, and better colour and taste, as compared to cut osmodehydrated cranberry fruits subjected to convective drying (reference samples).

According to the U.S. Energy Information Association (EIA), world energy consumption will increase by 56% in 2040. Therefore, a lot of effort is being dedicated to maintaining economic development with minor impact on the environment. This can be done altering existing technologies or introducing completely new technologies. Due to the fact that drying can be considered one of the most energy-consuming processes, researchers have focused on ways to save energy while minimally changing the physicochemical properties of food, which shape its quality. Additionally, the increasing growth of consumer expectations and their nutritional knowledge have further stimulated efforts to seek new solutions. Non-thermal technologies such as pulsed electric field (PEF), ultrasound (US), and high hydrostatic pressure (HHP) seem to meet the expectations of both producers and consumers. This article reviews the impact of PEF, US, and HHP on drying kinetics and the quality attributes of dried food.

In recent years, traditional high‐temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.