Enhancing brown seaweed Sargassum muticum drying using pulsed electric fields and dehydration pretreatments

The present study on the brown seaweeds Sargassum muticum focused on the application of dehydration by pressing or pulsed electric fields (PEF) pretreatment before three drying processes, namely freeze-drying, air impingement drying, and natural convection in an oven. Both pretreatments permitted to reduce significantly the initial moisture of the seaweeds with a reduction up to 50 %. The structural modifications induced by these pretreatments had a direct impact on the mechanisms of moisture retention and distribution within the seaweeds, which consequently exerted an influence on drying kinetics. The apparent moisture diffusivity for freeze-drying was significantly improved by PEF passing from 2.98 10−9 m2 s−1 to 3.62 10−9 m2 s−1 after a total disintegration. Concerning oven drying by natural convection, a dehydration by pressing will be preferred because the drying time to reach 0.45 kg kg−1 in dry basis was reduced by 61 min with this pretreatment.