Journal
FOOD CHEMISTRY
Volume 333, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127502
Keywords
Drying; Ethanol; Quality; Kinetics; Ultrasound; Vacuum
Funding
- CAPES (National Council for the Improvement of Higher Education, PROEX CAPES) [1734-2015]
- CNPq (National Scientific and Technological Development Council)
- UFPE (Federal University of Pernambuco)
Ask authors/readers for more resources
The aim of this study was to evaluate the effectiveness of the use of ethanol, ultrasound and/or vacuum as a pretreatment to melon drying. Eight types of pretreatments were performed in which samples were immersed in ethanol solutions with different concentrations (50% and 100%) using four treatment conditions: immersion, immersion with ultrasound (US), with vacuum (VC) and with ultrasound and vacuum (USVC). Drying was performed at 60 degrees C and five different semi-theoretical drying mathematical models were examined to characterize the drying curves, and quality analyses were carried out. The condition that obtained the lower drying time was using the US pretreatment in 100% ethanol solution. Drying caused a diminution of bioactive compounds and influenced color parameters. However, the samples immersed in 50% ethanol solution and dried obtained minor losses of total phenolics, total carotenoids, and ascorbic acid contents.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available