| Full text | |
| Author(s): |
Carvalho, Gisandro Reis
[1]
;
Rojas, Meliza Lindsay
[2]
;
Silveira, Isabela
[1]
;
Augusto, Pedro Esteves Duarte
[3, 1]
Total Authors: 4
|
| Affiliation: | [1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Av Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Privada Norte UPN, Direcc Invest & Desarrollo, Trujillo - Peru
[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo - Brazil
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | Food and Bioprocess Technology; v. 13, n. 11, p. 1984-1996, NOV 2020. |
| Web of Science Citations: | 0 |
| Abstract | |
Different drying accelerators were studied to improve vegetable drying: acetone (AC), ethanol (ET), isopropanol (ISO) and acetic acid (AA). Pre-treatments were performed by immersion of pumpkin cylinders. Convective drying was performed at 40 degrees C and air velocity 1 m/s. Different aspects were evaluated: drying kinetics, structural changes (microstructure and macrostructure), thermal profile and viscoelastic and rehydration behaviours. The microstructure was modified by pre-treatments, being more pronounced with AC and AA. Thinner cell walls, changes on turgor and extraction of components and air were reported, affecting the mass transfer. Moreover, the microstructural changes reinforced anisotropy and also affected the macrostructure, changing the viscoelastic behaviour. All pre-treatments resulted in a super-diffusive behaviour, decreasing the drying time from 9% (ISO) to 22% (AC). Possible relations were discussed among the compounds' physical properties, sample temperature profile, drying kinetics and equilibrium moisture. Rehydration was improved by ET and ISO, but impaired by AA. Although AC accelerates drying, it did not affect the rehydration. The viscoelasticity reflected the structure and composition, with the pre-treatments with higher structure modifications (AA and AC) losing elastic properties. In conclusion, the pre-treatments with isopropanol and ethanol showed better results, improving drying and rehydration, and are thus recommended. (AU) | |
| FAPESP's process: | 19/19307-5 - Different strategies for food drying process evaluation and improvement |
| Grantee: | Isabela Silveira |
| Support Opportunities: | Scholarships in Brazil - Technical Training Program - Technical Training |
| FAPESP's process: | 19/05043-6 - NewDRYING: new strategies to enhance food drying |
| Grantee: | Maria Antonia Calori |
| Support Opportunities: | Regular Research Grants |
| FAPESP's process: | 18/17844-0 - High-Intensity Ultrasound and Drying Accelerators to Enhance Drying and Rehydration of Foods: Vegetables and Grains |
| Grantee: | Gisandro Reis de Carvalho |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |