| Full text | |
| Author(s): |
Total Authors: 3
|
| Affiliation: | [1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Sao Paulo - Brazil
[2] Univ Privada Norte, Direcc Invest & Desarrollo, Trujillo - Peru
[3] Univ Politecn Valencia, Food Technol Dept, Anal & Simulat Agrofood Proc Grp ASPA, Valencia - Spain
[4] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo - Brazil
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 61, MAY 2020. |
| Web of Science Citations: | 0 |
| Abstract | |
For the first time, the ethanol as pre-treatment to the ultrasound-assisted convective drying of food was evaluated. Pre-treatments were performed by immersion of apple slices in ethanol (0-30 min). Pre-treated samples were convectively dried (50 degrees C, 1 m s(-1)), without/with ultrasound (21.77 kHz, 20.5 kW/m(3)). As results, if both technologies were considered, conventional drying time reduction reached 70 +/- 2%. From drying kinetics modelling, it was identified that ethanol pre-treatments mainly reduced the external resistance to mass transfer, while ultrasound had a greater influence on the internal one. In dried samples, as the ethanol pre-treatment time increased, the shrinkage decreased, and their rehydration capacity was greater. After rehydration, samples showed a decrease of> 85% in viscoelastic characteristics. The antioxidant capacity and total phenolic content were better retained with ultrasound application. The obtained results corroborate that the proposed technologies are complementary significantly accelerating the drying without negative effects on physical properties. (AU) | |
| FAPESP's process: | 16/18052-5 - +Pro²FOOD: emerging technologies to enhance food processing and properties |
| Grantee: | Pedro Esteves Duarte Augusto |
| Support Opportunities: | Regular Research Grants |