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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices

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Author(s):
Claudio Miano, Alberto [1] ; Rojas, Meliza Lindsay [1] ; Augusto, Pedro E. D. [2, 3, 4]
Total Authors: 3
Affiliation:
[1] Univ Privada Norte UPN, Direcc Invest & Desarrollo, Trujillo - Peru
[2] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil
[3] Univ Sao Paulo, Luiz Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil
[4] Univ Paris Saclay, Cent Supelec, Ctr Europeen Biotechnol & Bioecon CEBB, Pomacle - France
Total Affiliations: 4
Document type: Journal article
Source: ULTRASONICS SONOCHEMISTRY; v. 79, NOV 2021.
Web of Science Citations: 0
Abstract

This work studied three emerging approaches to improve the convective drying (50 degrees C, 0.8 m/s) of celery. Celery slices of 2 mm thick were pretreated for 5 min using ultrasound (32 W/L, 40 kHz), vacuum (75 kPa vacuum pressure) and ethanol (99.8% v/v, as drying accelerator) applied individually or in combination. To evaluate individual effects of ultrasound and vacuum, the treatments were also performed with distilled water or air medium, respectively. Moreover, the cavitational level was characterized in each condition. Drying kinetics was evaluated tending into account the drying time required by each treatment and the Page's model parameters. In addition, microstructural effects and shrinkage were evaluated. As results, ethanol combined with ultrasound significantly improved drying kinetics reducing drying time by around 38%. However, vacuum pretreatment did not affect drying kinetics even in combination with ethanol and/or ultrasound. Microstructural evaluation did not evidence cell disruption, suggesting changes in intercellular spaces, pores and/or cell wall permeability. The use of ethanol and vacuum showed a greater effect on shrinkage after pretreatment and after drying, respectively. In conclusion, at the studied conditions, the drying acceleration by vacuum and ultrasound is lower compared to the effect produced using ethanol. (AU)

FAPESP's process: 19/05043-6 - NewDRYING: new strategies to enhance food drying
Grantee:Maria Antonia Calori
Support Opportunities: Regular Research Grants