Effects of Pulsed Electric Field Treatment on the Dehydration and Rehydration Behaviour of Fresh Green Peas: A Kinetic and Thermodynamic Study

This study investigates the effects of pulsed electric field (PEF) pretreatment on the drying behaviour, rehydration performance, and quality attributes of fresh green peas. PEF treatments with different pulse numbers (0, 400, and 800 pulses) were applied before hot air-drying at 50, 60, and 70 degrees C. The results showed that increasing the number of pulses significantly enhanced cell membrane permeabilisation, reduced drying time by up to 58%, and increased effective moisture diffusivity. The Henderson-Pabis and Verma models both described the drying kinetics of PEF-treated peas. Thermodynamic analysis revealed higher enthalpy values and altered moisture adsorption behaviour following PEF pretreatment. Colour measurements indicated that PEF-treated samples showed distinct colour changes, including a darker appearance and intensified green tones. Furthermore, PEF treatment substantially reduced shrinkage, helping to maintain structural integrity during drying. Rehydration analysis demonstrated greater rehydration capacity and increased release of intracellular proteins and soluble solids, suggesting improved porosity and mass transfer properties. Overall, these findings indicate that PEF pretreatment is a promising and drying efficient method to optimise drying processes and improve the quality of dried green peas, offering valuable potential for industrial food processing applications.