LAUSR

Abstract This study investigated the mass transfer process, penetration of seasoning, texture and sensory quality of pickled lotus root slices with pulsed electric field (PEF) pretreatment and corresponding mechanisms. Samples were subjected to 10,000 pulses in 20s (0.5, 1.0 and 1.5 kV/cm), blanched in boiling water and then soaked in brine (3% dark soy sauce and 15% NaCl). PEF pretreatment significantly enhanced water loss and NaCl gain throughout the pickling process, and higher effective diffusion coefficient (De) of PEF-pretreated samples (PEF = 17.42 and Control = 9.51, 10^-7 m2/s) resulted in a shorter period to approach the theorical osmotic equilibrium of NaCl (0.12 w/w). Furthermore, better appearance, flavor and pickled degree of samples were also attributed to PEF pretreatment. The acquired results revealed that PEF can be used to pretreat foodstuffs before pickling processing considering its effects on improving mass transfer and potential for cost reduction.