CHANGES IN THE WATER CONTENT OF JERUSALEM ARTICHOKE UNDER THE INFLUENCE OF AN ELECTRIC FIELD PULSE

ABSTRACT

One of the urgent tasks of the present day is to create conditions for long-term drying of fruit and berry, vegetable and fruit products and expansion of export potential in the Republic of  Uzbekistan.  The rapid development of techniques and technologies in the drying industry, the creation of energy and resource-saving devices, especially the use of current non-traditional methods today, are highly effective. To speed up the drying process of Jerusalem artichoke, it was treated in a primary electric field pulse. The electric field pulse voltage was 6, 7 kV and the number of pulses was 10, 20, 30.

АННОТАЦИЯ

Одной из актуальных задач современности является создание условий для долговременной сушки плодово-ягодной, овоще-фруктовой продукции и расширения экспортного потенциала Республики Узбекистан. Бурное развитие техники и технологий в сушильной промышленности, создание энерго- и ресурсосберегающих устройств, особенно использование современных нетрадиционных методов, имеют высокую эффективность. Для ускорения процесса сушки топинамбура его обрабатывали импульсным первичным электрическим полем. Импульсное напряжение электрического поля составляло 6, 7 кВ, количество импульсов – 10, 20, 30.

Keywords: pulsed electric field, drying, humidity, electroporation, cell membrane.

Ключевые слова: импульсное электрическое поле, сушка, влажность, электропорация, клеточная мембрана.

Introduction. When Jerusalem artichoke is treated with a pulsed electric field, the membrane of the rhizome cells is ruptured. This process is called electroporation [1-3]. Electroporation refers to the use of short high voltage pulses to overcome the cell membrane barrier. The effect during electroporation can be reversible or irreversible, depending on the intensity of the treatment, which damages the membrane of a living cell[4-6]. In irreversible electroporation, the cell loses its homeostasis and eventually dies if the strength of the applied electric field is strong enough. The effect of a pulsed electric field on microbial viability has been extensively studied in various types of bacteria, including positive and negative bacteria, yeasts, parasites, and spore-forming bacteria. Inactivation of microbes in laboratory conditions can be achieved by applying a pulsed electric field[7]. This process has also been used to destroy pathogenic microbes that affect vitamins, flavorings and biologically active substances. The pulsed electric field process can also be used to extract proteins, DNA plasma and products such as sugar and vegetable oil from sugar beet cells from microorganisms, according to scientists[8-11].

Method. We study the impact of electric field pulses on the drying process of Jerusalem artichoke. In this case, cleaned Jerusalem artichoke is sent through a conveyor to an electric field pulse processing device. Passing from the device between the positive and negative electrodes, the device is affected by the electric field created. The amount of voltage applied to the device and the number of pulses affect the Jerusalem artichoke root within seconds. We studied our experiments with the voltage value of 6 and 7 kV, the number of pulses was 10, 20 and 30. It was determined that the root of Jerusalem artichoke treated with the initial treatment was released at different times and at different speeds during the drying process.

Result. After Jerusalem artichokes are processed under pulsed electric field exposure, each product is cut into 2 mm thickness and dried in a convective drying device. In this case, it can be determined that the output of water contained in the product has changed depending on the selected voltage. It can be seen that the humidity has decreased per unit of time. Pictures 1 and 2 below show different views of artichokes dried under the influence of a pulsed electric field. Figure 3 shows Jerusalem artichokes dried without pulsed electric field.

Figure 1. Jerusalem artichoke treated under the influence of a pulsed electric field with a voltage of 6 kV is presented. a) 10 pulses b) 20 pulses d) 30 pulses

Figure 2. Jerusalem artichoke treated under the influence of a pulsed electric field with a voltage of 7 kV is presented. a) 10 pulses b) 20 pulses d) 30 pulses.

Figure 3. Dried Jerusalem artichoke without exposure to a pulsed electric field

As can be seen from the pictures, it is possible to observe various changes in the appearance of Jerusalem artichokes affected by the pulsed electric field, i.e. burning conditions, as well as an increase in the product's market value. In addition, it can be observed that by increasing the voltage, the complete burning of the product may be caused by the destruction or denaturation of inulin-preserving polysaccharides in Jerusalem artichoke. During the convective drying process, which was not affected by the pulsed electric field, changes in the composition and appearance of the product were not observed at all. This drying is characterized by the fact that it takes a lot of time and energy consumption, and the economic efficiency is very low. The changes of Jerusalem artichoke root treated and untreated Jerusalem artichoke under the influence of pulsed electric field are presented in graph 1 below.

Figure 4. temperature change of treated and untreated Jerusalem artichoke under the pulsed electric field

In this graph, the surface temperature of the treated Jerusalem artichoke during drying rose faster than that of the untreated Jerusalem artichoke. Therefore, we identified the organ of moisture release.

Food drying is a very complicated process. First, moisture diffuses from the interior of the material to its surface, then moisture evaporates from the surface of the material into the drying agent (air) and exits the dryer [12-14].

The drying rate u is determined by the decrease in product moisture dꞷ during an infinitely short time dt:

                                            (1)

Here: u- drying speed

dτ- infinitely short time

dꞷ- decrease in product moisture

Based on these formulas, the speed graph of the drying process can be developed[15]. Graph 2 shows the rate of moisture removal from the product.

Figure 5. Jerusalem artichoke establishment rate. It can be seen in this graph that the initial humidity of 80% has drastically decreased by 7% by the end of the process, i.e. 3 hours

At the beginning of the drying process, the product heats up along with the release of moisture. This is a short period, the drying process changes along the curve. After the heating of the product is over, the drying process goes along a straight line. During this period, the drying process goes along a straight line.

We can see the speed of the drying process after electric impulse treatment of Jerusalem artichoke root in the graph below. In the graph, the initial moisture content of Jerusalem artichoke root is 80%, and as the temperature of the product increases, its moisture output increases. After a certain period of time, the output of moisture rises to the highest level. In the graph, in the blue line, we can see that the moisture output of the Jerusalem artichoke treated with electric impulse is greater than that of the Jerusalem artichoke without electric impulse, and the drying speed is high due to the easy release of water from the cells in the product.

Conclusion. The effect of pre-treatment with pulsed electric field on convective drying and quality of Jerusalem artichoke root was shown, the moisture content of the product was released and the preservation of micro and macro elements, biologically active substances and existing vitamins in the product was achieved. Drying of Jerusalem artichoke under the influence of pulsed electric field caused a change in the biological status of existing polysaccharides, disaccharides and trisaccharides. In this case, bound and unbound water between Jerusalem artichoke root micromolecules quickly and harmlessly exited the product. Application of 6-7 kv and 10, 20, 30 pulse treatments to Jerusalem artichokes before drying was found to give good results. In this case, it was shown that the appearance of the product is preserved and it leads to a positive change in the drying kinetics. Drying Jerusalem artichoke at a constant temperature of 60 ⁰C has shown that it can be dried 90 minutes faster than conventional drying.

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