Investigating the Effect of Pulsed Electric Field Parameters on the Quality of Processed Mango Pickling

Supakiat Supasin1

Chatchawan Kantala2

Panich Intra2

Somsak Vongpradubchai3

Phadungsak Rattanadecho3,Email

1Division of Cannabis and Medicinal Plants for Local Development, Graduate School, Payap University, Chiang Mai 50000, Thailand.
2Research Unit of Applied Electric Field in Engineering (RUEE), College of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50220, Thailand.
3Center of Excellence in Electromagnetic Energy Utilization in Engineering (CEEE), Department of Mechanical Engineering, Faculty of Engineering, Thammasat University, Pathum Thani 12121, Thailand.

Abstract

Pulsed electric field (PEF) is a non-thermal process which is applied widely in various food processing methods. The aim of this study was to evaluate the synergistic effect of the developed PEF parameters, including pulse strength, pulse frequency, and pulse number, on the changes to sweet pickled Thai mango quality, including changes in moisture content, water activity, color, texture, and mass transfer. A 2 × 2 × 5 factorial experiment in a completely randomized design was used. Analysis of variance (ANOVA) showed that the main effects of the investigated parameters and their interaction were mostly significant. Application of PEF at 3 kV/cm, 1 Hz, and 500 pulses significantly improved water reduction, weight loss, and solid gains by 2 times, as well as the beta-carotene content (52.56 µg/100g) of sweet pickled mango, when compared to fresh and conventionally pickled mangoes. This finding suggests that combining PEF and osmotic dehydration could be an effective process for producing sweet pickled mango. The effect of combining PEF parameters and osmotic dehydration is advantageous for improving osmotic efficiency while retaining the phytochemical compounds of mango.

Investigating the Effect of Pulsed Electric Field Parameters on the Quality of Processed Mango Pickling