Abstract

Vacuum freeze-drying provides high-quality food products. However, it requires long operating times and high energy consumption. High voltage electrical discharge (HVED) is an emerging technology that could enhance freeze-drying rates and final product quality. This study aimed to evaluate the effect of HVED at high frequency (200 kHz) on freeze-drying kinetics of blueberries (effective moisture diffusivity, drying times) and the physicochemical properties of the resulting freeze-dried fruits. Blueberries were pretreated at different electric field strengths (10, 20, and 30 kV/cm) and operational times (10, 20, and 30 s) and freeze-dried until constant weight. The HVED treatment at 30 kV/cm and 30 s exhibited the best moisture diffusivity values and reduced drying time by at least 30% compared with untreated samples. Samples treated with HVED and freeze-dried preserved their shape and prevented shrinkage. Applying HVED as a pretreatment electrotechnology can help improve the efficiency of freeze-drying and the quality of dried food products.