Ethanol pre-treatment to ultrasound-assisted convective drying of apple

Autor(es)

Rojas, M. L. ^{[1, 2, 3]} ; Augusto, P. E. D. ^{[1, 4]} ; Carcel, J. A. ^[3]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 61, MAY 2020.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 16/18052-5 - +Pro²FOOD: tecnologias emergentes para melhoria de processos e propriedades de alimentos
• Beneficiário: Pedro Esteves Duarte Augusto
• Modalidade de apoio: Auxílio à Pesquisa - Regular