Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

Autor(es)

Santos, Karoline Costa ^[1] ; Guedes, Jaqueline Souza ^[1] ; Lindsay Rojas, Meliza ^[2] ; Carvalho, Gisandro Reis ^[1] ; Duarte Augusto, Pedro Esteves ^{[1, 3]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil

^[2] Univ Privada Norte UPN, Direcc Invest & Desarrollo, Trujillo - Peru

^[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: ULTRASONICS SONOCHEMISTRY; v. 70, JAN 2021.
• Citações Web of Science: 13

Resumo

Ultrasound was combined with ethanol to improve different aspects of carrot convective drying, evaluating both processing and product quality. The ultrasound in water treatment resulted in cellular swelling and small impact on texture. Differently, the ultrasound in ethanol and ethanol treatments modified both carrot microstructure (cell wall modifications of parenchymatic tissue) and macrostructure (shrinkage and resistance to perforation). Pre-treatments with ultrasound in ethanol and ethanol improved the drying kinetics, reducing the processing time (similar to 50%) and the energy consumption (42-62%). These pre-treatments also enhanced rehydration, whose initial rate and water retention were higher than the control. In addition, the carotenoid content was preserved after drying, for all the treatments. Any impact on shrinkage was observed. A mechanistic discussion, based on structural modification (microstructure and macrostructure) and physical properties of water and ethanol, was provided. As conclusion, this work not only described positive aspects of combining the technologies of ultra sound and ethanol as pre-treatments to convective drying, but also proposed mechanisms to explain the phenomena. (AU)

• Processo FAPESP: 18/17844-0 - Ultrassom de Potência e Aceleradores de Secagem para Melhorar a Secagem e a Reidratação de Alimentos: Vegetais e Grãos
• Beneficiário: Gisandro Reis de Carvalho
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 19/05043-6 - NewDRYING: novas estratégias para melhoria da secagem de alimentos
• Beneficiário: MARIA ANTONIA CALORI
• Modalidade de apoio: Auxílio à Pesquisa - Regular