Effect of pulsed electric field treatment in combination with hot-air drying on glandular trichomes of basil
Pulsed electric field (PEF) treatment is a non-thermal process which has a wide range of beneficial effects in food processing. The application of pulsed electric field treatment relevant for this work is as pre-treatment on basil leaves before the drying process. It has been proven that PEF treatment can significantly reduce the drying time due to the electroporation of the guard cells of stomata